Smoky Tinga Pork Tacos with Pickled Red Onion and Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender pork simmered in a smoky chipotle tomato sauce served in warm corn tortillas topped with tangy pickled red onions and fresh cilantro. This mexican-inspired pork ready in about 135 minutes pairs cut into 2-inch chunks pork shoulder, olive oil, large, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 2-inch chunks pork shoulder
• 2 tbsp olive oil
• 1 large, sliced yellow onion
• 2 peppers, chopped chipotle peppers in adobo
• 1 can (14.5 oz) canned diced tomatoes
• 4 cloves, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp cumin
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1 medium, thinly sliced for pickling red onion
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/2 cup chopped fresh cilantro
• for serving lime wedges

Instructions

1. Step 1: Combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar, and 1/2 tsp salt in a small bowl. Add 1 medium thinly sliced red onion and let it pickle at room temperature for at least 20 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs pork shoulder cut into 2-inch chunks and brown on all sides, about 5-7 minutes.
3. Step 3: Add 1 large sliced yellow onion and 4 minced garlic cloves to the pot, sauté for 3 minutes until softened and fragrant.
4. Step 4: Stir in 2 chopped chipotle peppers in adobo, 1 can (14.5 oz) diced tomatoes, 1 tsp dried oregano, 1 tsp cumin, 1 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer covered for 1.5 hours until pork is very tender.
5. Step 5: Shred the pork with two forks in the pot and simmer uncovered for an additional 10 minutes until sauce thickens.
6. Step 6: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by filling tortillas with the smoky pork tinga, topping with pickled red onions and 1/2 cup chopped fresh cilantro. Serve with lime wedges on the side.