Tamarind-Glazed Pork Tacos with Pickled Red Onions

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender pork shoulder slow-cooked in a tangy tamarind glaze, served in soft tortillas with bright pickled red onions and fresh cilantro. This Mexican recipe, ready in about 435 minutes, pairs tamarind paste, orange juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, trimmed and cut into chunks
• 1/4 cup tamarind paste
• 1/2 cup orange juice
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 12 corn tortillas
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/2 cup fresh cilantro leaves
• for serving lime wedges

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a slow cooker, combine 1/4 cup tamarind paste, 1/2 cup orange juice, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Add 2 lbs pork shoulder chunks and toss to coat. Cook on low for 7-8 hours until pork is tender and shreddable.
2. Step 2: While pork cooks, prepare pickled onions: combine 1/2 cup white vinegar, 1 tbsp sugar, 1/2 cup water, and 1 medium thinly sliced red onion in a jar. Let sit at room temperature for at least 1 hour to soften and pickle.
3. Step 3: Once pork is cooked, shred it with two forks and mix it with the cooking juices and glaze in the slow cooker.
4. Step 4: Warm 12 corn tortillas on a skillet over medium heat for 30 seconds each side. Assemble tacos by filling each tortilla with shredded pork, topping with pickled red onions and 1/2 cup fresh cilantro leaves. Serve with lime wedges for squeezing.