Entree: Mexico – Yucatan – Poc Chuc (Yucatecan citrus-marinated and grilled pork)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, thinly sliced against the grain
- 3 tbsp (45 g) achiote paste
- 1 cup (240 ml) sour orange juice (naranja agria) or substitute with 3/4 cup (180 ml) orange juice + 1/4 cup (60 ml) lime juice
- 3 cloves garlic, minced
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil or neutral oil for cooking
- 1 large white onion, thinly sliced (about 8 oz (225 g))
- 1/4 cup (60 ml) white vinegar (for quick-pickling)
- 1/4 cup (50 g) granulated sugar (for quick-pickling)
- 1/2 tsp (1 g) kosher salt (for quick-pickling)
- 1/2 cup (120 ml) warm water (for quick-pickling)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Lime wedges for serving
- Warm corn tortillas for serving

Instructions

1. In a bowl whisk the achiote paste into the sour orange juice (or orange + lime substitute) until mostly dissolved. Stir in minced garlic, 1 tsp salt, and 1/2 tsp pepper. Add the thinly sliced pork and toss to coat. Cover and refrigerate for at least 1 hour and up to 6 hours.
2. Meanwhile make the quick-pickled onions: place sliced red or white onion in a heatproof bowl. Combine vinegar, sugar, 1/2 tsp salt, and 1/2 cup warm water; stir until sugar dissolves. Pour over onions, let stand at room temperature while pork marinates; refrigerate if holding longer than 1 hour.
3. Preheat a grill or a heavy cast-iron skillet over medium-high heat and brush the surface with 1 tbsp (15 ml) oil. Remove pork from marinade and let excess drip off. Reserve remaining marinade.
4. Sear pork in batches, cooking 2–3 minutes per side until edges are charred and pork is cooked through; do not overcrowd. Alternatively, grill directly on a hot grate for the same time until nicely charred. Add a little oil between batches if pan gets dry.
5. If you wish to slightly caramelize the reserved marinade, bring it to a boil in a small saucepan and simmer 1–2 minutes to kill any raw juices, then brush lightly over cooked pork.
6. Rest the cooked pork 3 minutes, then chop or slice into bite-sized pieces. Serve topped with pickled onions, chopped cilantro, and lime wedges alongside warm corn tortillas.