Mole-Inspired Pork Tacos with Spiced Chocolate Sauce and Pickled Red Onion

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Tender slow-cooked pork shoulder nestled in warm corn tortillas topped with a rich, spiced chocolate mole sauce and tangy pickled red onions for a balanced Mexican taco experience. This mexican-inspired tacos & burritos ready in about 180 minutes blends pork shoulder, cut into chunks, olive oil, medium onion, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 chunks
• 2 tbsp olive oil
• 1 medium onion, chopped
• 4 cloves garlic cloves, minced
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 tbsp unsweetened cocoa powder
• 2 cups chicken broth
• 1 oz dark chocolate, chopped
• 12 small corn tortillas
• 1 small red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Combine 1/2 cup white vinegar, 1 tbsp sugar, 1 tsp salt, and 1 thinly sliced small red onion in a bowl. Let sit for at least 30 minutes to pickle.
2. Step 2: Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Add 2 lbs pork shoulder cut into chunks and brown on all sides, about 6-8 minutes.
3. Step 3: Add 1 chopped medium onion and 4 minced garlic cloves to the pot and sauté for 3 minutes until softened and fragrant.
4. Step 4: Stir in 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1/2 tsp ground cinnamon, and 2 tbsp unsweetened cocoa powder, cooking for 1 minute to toast spices.
5. Step 5: Pour in 2 cups chicken broth and bring to a simmer. Cover and reduce heat to low, cooking gently for 2.5 hours until pork is tender and shreds easily.
6. Step 6: Remove pork and shred with two forks. Stir 1 oz chopped dark chocolate into the cooking liquid until melted and sauce is smooth and glossy.
7. Step 7: Warm 12 small corn tortillas on a dry skillet over medium heat for 30 seconds per side.
8. Step 8: To assemble, fill each tortilla with shredded pork, drizzle with the spiced chocolate mole sauce, top with pickled red onion and 1/4 cup chopped fresh cilantro.