Spiced Mexican Pork Tacos with Pickled Red Onions
Juicy pork shoulder simmered in smoky spices served in warm corn tortillas topped with tangy pickled red onions and fresh cilantro. This mexican-inspired pork ready in about 150 minutes pairs pork shoulder, cut into 1-inch cubes, vegetable oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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.
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 tsp ground cumin
- 1 tbsp smoked paprika
- 1 tbsp chili powder
- 4 cloves garlic cloves, minced
- 1/2 cup orange juice
- 1 cup chicken broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 12 small corn tortillas
- 1 medium red onion, thinly sliced
- 1/2 cup white vinegar
- 1 tbsp sugar
- 1/2 cup cilantro leaves
- for serving lime wedges
Instructions
- Step 1: In a bowl, combine 1 medium thinly sliced red onion with 1/2 cup white vinegar and 1 tbsp sugar. Stir until sugar dissolves and let sit at room temperature for 30 minutes to pickle.
- Step 2: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed pork shoulder seasoned with 1 1/2 tsp salt and 1 tsp black pepper. Brown the pork in batches for 4-5 minutes per side until well caramelized.
- Step 3: Lower heat to medium, add 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, and 1 tbsp chili powder. Stir and cook for 1 minute until aromatic.
- Step 4: Pour in 1/2 cup orange juice and 1 cup chicken broth, scraping the pot’s bottom to deglaze. Bring to a simmer, cover, and cook gently for 1 1/2 hours until pork is tender and shreds easily.
- Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
- Step 6: Shred the pork with two forks and season with additional salt if needed. Assemble tacos by layering shredded pork, pickled red onions, and 1/2 cup fresh cilantro leaves on each tortilla. Serve immediately with lime wedges.
Frequently asked questions
How long does Spiced Mexican Pork Tacos with Pickled Red Onions take to make?
Total time is about 150 minutes (40 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Mexican Pork Tacos with Pickled Red Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Spiced Mexican Pork Tacos with Pickled Red Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Mexican Pork Tacos with Pickled Red Onions for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Mexican Pork Tacos with Pickled Red Onions?
Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
