Puerto Rican Mojo-Marinated Pork Tacos

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

Juicy marinated pork wrapped in warm corn tortillas, topped with tangy pickled onions and fresh cilantro. This Mexican recipe, ready in about 75 minutes, pairs boneless pork shoulder, onion, lime for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 boneless pork shoulder
• 1 medium onion
• 2 medium lime
• 3 garlic cloves
• 2 tbsp olive oil
• 1/4 cup orange juice
• 1 tbsp lime zest
• 1/2 tsp ground annatto seeds
• 1/2 tsp cumin
• 1 tsp salt
• 8 pcs corn tortillas
• 1/2 cup pickled onions
• 1/4 cup fresh cilantro

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Instructions

1. Step 1: Dice onion into 1/4-inch cubes. Zest one lime and finely chop. In a bowl, whisk 2 tbsp olive oil, 1/4 cup orange juice, 1 tbsp lime zest, 3 minced garlic cloves, 1/2 tsp ground annatto seeds, 1/2 tsp cumin, and 1 tsp salt until emulsified.
2. Step 2: Add 1.5 lbs cubed pork shoulder to the marinade, ensuring each piece is coated. Cover and refrigerate for 4 hours or overnight.
3. Step 3: Preheat grill to medium-high heat. Grill pork for 15-20 minutes, flipping occasionally, until charred and cooked through.
4. Step 4: Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
5. Step 5: Top each tortilla with 2 tbsp grilled pork, 1/4 cup pickled onions, and chopped cilantro. Serve immediately.