Orange-Spiced Pulled Pork Tacos with Pickled Red Onions

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy pulled pork infused with sweet orange and warm spices, served in corn tortillas with tangy pickled red onions for a perfect balance of flavors. This Mexican-inspired Easter recipe, ready in about 500 minutes, pairs pork shoulder, boneless and trimmed, orange juice, fresh squeezed, garlic cloves, minced 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

• 3 lbs pork shoulder, boneless and trimmed
• 1 cup orange juice, fresh squeezed
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground cinnamon
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup apple cider vinegar
• 1 medium red onion, thinly sliced
• 1 tbsp sugar
• 12 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a slow cooker, combine 1 cup fresh squeezed orange juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp ground cinnamon, 1 1/2 tsp salt, and 1 tsp black pepper. Add 3 lbs boneless pork shoulder and turn to coat.
2. Step 2: Cover and cook on low for 8 hours or until pork is very tender and shreds easily with a fork.
3. Step 3: While the pork cooks, prepare pickled onions by combining 1/2 cup apple cider vinegar, 1 tbsp sugar, and 1 tsp salt in a bowl. Add 1 medium thinly sliced red onion and let sit for at least 30 minutes.
4. Step 4: After pork is done, shred with two forks and mix well with the cooking juices.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred.
6. Step 6: Assemble tacos by dividing the pulled pork evenly among tortillas, topping with pickled red onions, 1/4 cup chopped cilantro, and lime wedges for squeezing. Serve immediately.