Mezcal-Marinated Pork Tacos with Pickled Red Onions

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Juicy pork marinated in smoky mezcal and spices, grilled and served in soft corn tortillas with tangy pickled red onions and fresh cilantro. This Mexican-inspired pork recipe, ready in about 35 minutes, pairs pork shoulder, cut into 1-inch cubes, mezcal, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1/4 cup mezcal
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp kosher salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup white vinegar
• 1 tbsp granulated sugar
• 1/2 cup water
• 1/2 cup chopped fresh cilantro
• 3 lime wedges

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1/4 cup mezcal, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tbsp kosher salt, and 1/2 tsp black pepper. Add 1.5 lbs cubed pork shoulder and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Step 2: Meanwhile, prepare pickled red onions by combining 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp granulated sugar in a small saucepan. Heat until sugar dissolves, then pour over 1 thinly sliced medium red onion in a jar. Let sit at room temperature for at least 30 minutes.
3. Step 3: Preheat grill or grill pan to medium-high heat. Thread marinated pork cubes onto skewers or grill directly, cooking for 10-12 minutes, turning occasionally, until pork is charred on edges and cooked through.
4. Step 4: Warm 12 small corn tortillas on the grill for 30 seconds each side until pliable and slightly toasted.
5. Step 5: Assemble tacos by placing grilled pork pieces onto tortillas, topping with pickled red onions and 1/2 cup chopped fresh cilantro. Serve with 3 lime wedges for squeezing over tacos.