Tamarind-Glazed Pork Tacos with Pickled Red Onion and Cotija

By · Reviewed by AislePrompt Editorial · ·

Juicy pork shoulder slow-cooked with a tangy tamarind glaze, served in warm tortillas with bright pickled onions and crumbly cotija cheese. This mexican-inspired tacos & burritos ready in about 440 minutes pairs olive oil, tamarind paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 20 min Cook: 420 min Serves 6 Mexican cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, toss 2 pounds pork shoulder chunks with 2 tbsp olive oil, 1/4 cup tamarind paste, 2 tbsp honey, 1 tsp ground cumin, 4 minced garlic cloves, 1 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Transfer pork mixture to a slow cooker and cook on low for 6-7 hours until pork is very tender and shreds easily.
  3. Step 3: While pork cooks, place 1 medium thinly sliced red onion in a small bowl and pour 1/2 cup apple cider vinegar over it. Let sit at room temperature for at least 30 minutes to pickle.
  4. Step 4: When pork is done, shred with two forks and stir to coat in 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.
  6. Step 6: Assemble tacos by dividing shredded pork among tortillas, topping with pickled red onions, 1/2 cup crumbled cotija cheese, and 1/4 cup chopped fresh cilantro. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Tamarind-Glazed Pork Tacos with Pickled Red Onion and Cotija take to make?

Total time is about 440 minutes (20 min prep + 420 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 Tamarind-Glazed Pork Tacos with Pickled Red Onion and Cotija?

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 olive oil from drying out.

Can I substitute ingredients in Tamarind-Glazed Pork Tacos with Pickled Red Onion and Cotija?

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 Tamarind-Glazed Pork Tacos with Pickled Red Onion and Cotija 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 Tamarind-Glazed Pork Tacos with Pickled Red Onion and Cotija?

Mexican tacos & burritos 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.

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