Spiced Mexican Pork Tacos with Pickled Red Onions

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 recipe, 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. 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 1-inch cubes
• 2 tbsp vegetable oil
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 tbsp chili powder
• 4 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
6. 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.