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Pork Tacos with Pickled Shallots and Chili Crunch Aioli

These pork tacos are loaded with tender, slow-cooked pork infused with garlic, cumin, and mojo marinade for bold, savory flavor in every bite. Topped with tangy pickled shallots, fresh cilantro, and creamy Chili Crunch Aioli, these tacos bring together smoky heat, bright acidity, and rich texture for an irresistible handheld meal.
Print Recipe
Serves: 4
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Three delicious tacos filled with seasoned meat and topped with pink onions, served on a wooden platter

Ingredients

Pickled Shallots

  • 3 Spice World Fresh Shallots, peeled, cut in half, and sliced thin lengthwise
  • ½ cup red wine vinegar
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • 1 tsp black peppercorns
  • ½ tsp mustard seeds
  • 1-2 bay leaves
  • 1 cup water, boiling

Aioli

Pork Tacos

  • Spice World Garlic
  • 2 Tbsp olive oil
  • 1 lb pork shoulder, cut into 1-inch pieces
  • 1 tsp salt
  • 1 tsp pepper
  • 1 chopped onion
  • ⅓ cup mojo marinade
  • 1 cup chicken stock
  • 1 Tbsp ground cumin
  • 2-3 bay leaves
  • 12 mini flour tortillas
  • Cilantro leaves for garnish

Instructions

  1. Combine all ingredients for pickled shallots in a jar or heatproof container with lid. Place in refrigerator for 2 hours or overnight (preferred).
  2. Combine Spice World Chili Onion Crunch and mayonnaise in a small bowl. Place aioli in refrigerator until ready to use.
  3. Place a high-sided pan with a tight-fitting lid over medium-high heat. Add oil to pan then season pork with salt and pepper.
  4. Add pork to pan and sear 3-4 minutes until pork is browned. Remove pork from pan and add Spice World Fresh Garlic and chopped onions to same pan. Cook about 5 minutes.
  5. Return pork to pan and add mojo marinade, chicken stock, cumin, and bay leaves. Cover pan, reduce heat, and cook about 45 minutes or until tender. Shred pork with a fork.
  6. Return pork to pan and add mojo marinade, chicken stock, cumin, and bay leaves. Cover pan, reduce heat, and cook about 45 minutes or until tender. Shred pork with a fork.
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