Spiced Mexican Pork Tacos with Pickled Red Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 110 min Serves 6 Mexican cuisine 430 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

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.

Related recipes