Mole-Inspired Pork Tacos with Roasted Tomato Salsa and Pickled Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Tender pork shoulder slow-cooked with warm Mexican spices, served in corn tortillas with smoky roasted tomato salsa and tangy pickled red onions. This Mexican-inspired taco and burrito recipe, ready in about 200 minutes, pairs pork shoulder, cut into 2-inch chunks, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 lbs pork shoulder, cut into 2-inch chunks
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp smoked paprika
• 2 tsp chili powder
• 4 garlic cloves, minced
• 1 large yellow onion, quartered
• 1 can (14.5 oz) canned fire-roasted tomatoes
• 1/2 cup apple cider vinegar
• 1 medium red onion, thinly sliced
• 12 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 300°F. In a small bowl, mix 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp smoked paprika, 2 tsp chili powder, 2 tsp salt, and 1 tsp black pepper.
2. Step 2: Rub 2 lbs pork shoulder chunks with 2 tbsp olive oil and the spice mixture until evenly coated.
3. Step 3: Place pork and 1 large quartered yellow onion in a roasting pan. Cover tightly with foil and roast in the oven for 3 hours until pork is tender and easily shredded.
4. Step 4: Meanwhile, combine 1/2 cup apple cider vinegar and 1 medium thinly sliced red onion in a jar. Let sit at room temperature for at least 30 minutes to pickle.
5. Step 5: For salsa, blend 1 can (14.5 oz) fire-roasted tomatoes with 1 minced garlic clove and a pinch of salt until smooth.
6. Step 6: When pork is done, shred with two forks and toss with 1 minced garlic clove.
7. Step 7: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side. Assemble tacos by dividing pork among tortillas, topping with roasted tomato salsa, pickled onions, and 1/4 cup chopped fresh cilantro.