Tamarind-Spiced Pork Tacos with Pickled Red Onions and Cilantro

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Tender pork shoulder simmered in a tangy tamarind sauce, served in warm tortillas with bright pickled onions and fresh cilantro. This mexican-inspired tacos & burritos ready in about 150 minutes pairs pork shoulder, cut into 1-inch cubes, olive oil, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 olive oil
• 3 tbsp tamarind paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp chipotle powder
• 4 cloves garlic cloves, minced
• 1/2 cup orange juice
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 12 small corn tortillas
• 1/2 cup fresh cilantro leaves
• 4 wedges lime wedges

Instructions

1. Step 1: In a large bowl, toss 2 lbs cubed pork shoulder with 3 tbsp tamarind paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp chipotle powder, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the pork in batches and brown all sides for about 5 minutes per batch, then set browned pork aside.
3. Step 3: In the same pot, add 1/2 cup orange juice and 1 cup chicken broth, scraping up browned bits from the bottom. Return all pork to the pot, bring to a simmer, cover, and reduce heat to low. Cook gently for 1.5 to 2 hours until pork is tender and sauce thickens.
4. Step 4: While pork cooks, combine 1/2 cup white vinegar, 1 tbsp sugar, and thinly sliced 1 medium red onion in a bowl. Let sit for at least 30 minutes to pickle.
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: To assemble, spoon tender tamarind-spiced pork onto tortillas, top with pickled red onions and 1/2 cup fresh cilantro leaves. Serve with 4 lime wedges for squeezing over tacos.