Mezcal-Infused Pulled Pork Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender slow-cooked pork shoulder infused with smoky mezcal, served in warm corn tortillas topped with tangy pickled red onion and fresh cilantro. This Mexican-inspired pork recipe, ready in about 270 minutes, pairs mezcal, garlic cloves, minced, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder, trimmed and cut into chunks
• 1/2 cup mezcal
• 5 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tbsp chili powder
• 2 tsp salt
• 1 tsp black pepper
• 1 cup orange juice
• 1 cup white vinegar
• 1 large red onion, thinly sliced
• 12 corn tortillas
• 1/2 cup fresh cilantro leaves
• 2 tbsp vegetable oil
• 1 cup water
• 1 tbsp sugar

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Instructions

1. Step 1: In a large bowl, combine 3 lbs pork shoulder chunks with 1/2 cup mezcal, 5 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tbsp chili powder, 2 tsp salt, and 1 tsp black pepper. Marinate for at least 1 hour or overnight in the refrigerator.
2. Step 2: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Brown the pork pieces on all sides, about 5 minutes per batch.
3. Step 3: Add 1 cup orange juice and 1 cup water to the pot, cover, reduce heat to low, and simmer gently for 3 hours until pork is very tender and shreds easily.
4. Step 4: Meanwhile, prepare pickled red onions by placing 1 large thinly sliced red onion in a bowl with 1 cup white vinegar, 1 tbsp sugar, and 1/2 tsp salt. Let sit at room temperature for at least 30 minutes.
5. Step 5: When pork is tender, remove from the pot and shred with two forks. Return shredded pork to the cooking liquid and stir to coat.
6. Step 6: Warm 12 corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
7. Step 7: Assemble tacos by filling each tortilla with a generous scoop of pulled pork, topping with pickled red onion and 1/2 cup fresh cilantro leaves.
8. Step 8: Serve immediately with lime wedges if desired.