Tamarind-Glazed Pork Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy pork shoulder slow-cooked with a tangy tamarind glaze, served in warm tortillas topped with crunchy pickled red onions for a bold Mexican flavor. This Mexican recipe, ready in about 435 minutes, pairs pork shoulder, cut into 2-inch pieces, tamarind paste, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 2-inch pieces
• 3 tbsp tamarind paste
• 1/2 cup orange juice
• 1 tbsp chipotle peppers in adobo, minced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 2 tbsp sugar
• 1/4 cup fresh cilantro leaves
• 4 lime wedges

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Instructions

1. Step 1: In a large bowl, combine 3 tbsp tamarind paste, 1/2 cup orange juice, 1 tbsp minced chipotle peppers in adobo, 4 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper. Add 2 lbs pork shoulder pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour.
2. Step 2: Transfer the pork and marinade to a slow cooker and cook on low for 6-7 hours until the pork is tender and easily shredded.
3. Step 3: While the pork cooks, prepare pickled onions by placing 1 medium thinly sliced red onion in a jar. Heat 1/2 cup white vinegar with 2 tbsp sugar until sugar dissolves, then pour over the onions. Let sit at room temperature for 30 minutes.
4. Step 4: Once the pork is done, shred it with two forks and toss with the cooking juices.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
6. Step 6: Assemble tacos by dividing the shredded pork evenly among tortillas, topping with pickled red onions, 1/4 cup fresh cilantro leaves, and a squeeze of lime from 4 wedges before serving.