Entree: Mexico – Campeche, Yucatan Peninsula – Poc Chuc (Grilled Citrus Pork)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 2.5 lb (1.1 kg) boneless pork shoulder, thinly sliced into 1/4 in (6 mm) slices (approx. usable weight)
- 1 cup (240 ml) sour orange juice (naranja agria), or substitute: 2/3 cup (160 ml) fresh orange juice + 1/3 cup (80 ml) fresh lime juice
- 3 cloves garlic, minced
- 1 tbsp (15 g) achiote (annatto) paste (optional for color and subtle earthiness)
- 2 tsp (10 g) sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (for marinade/grill)
- 2 medium red onions (about 10 oz / 280 g), thinly sliced for pickling
- 1/2 cup (120 ml) sour orange juice (for pickling) + 1/4 cup (60 ml) white vinegar
- 1 tbsp (12 g) sugar
- 1 tsp (5 g) kosher salt (for pickling)
- 1/2 tsp (1 g) dried oregano (for pickling)
- 2 cups (480 g) cooked black beans or 2 (15 oz / 425 g) cans black beans, drained and rinsed
- 1 tbsp (15 ml) lard or vegetable oil (for frying beans)
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) low-sodium chicken broth or water
- 2 tbsp (30 ml) vegetable oil (for rice)
- 1/2 cup (15 g) fresh cilantro, chopped (for rice and garnish)
- Zest and juice of 1 lime (about 1 tbsp / 15 ml juice) for rice
- 2 roma tomatoes, seeded and finely chopped (about 8 oz / 225 g)
- 1 small habanero pepper, finely minced (leave seeds for heat; wear gloves)
- 1/4 cup (15 g) cilantro, finely chopped (for xnipec)
- 1/3 cup (80 ml) sour orange juice (for xnipec)
- Salt to taste for xnipec and beans
- 12 corn tortillas (about 6 in / 15 cm each)
- Lime wedges, avocado halves, and extra cilantro for serving

Instructions

Short Description:
Poc Chuc is thinly sliced pork marinated in sour orange (naranja agria) juice and quickly grilled until caramelized, served with pickled red onions, a fresh habanero-sour orange salsa (xnipec), black beans, cilantro-lime rice, and warm corn tortillas for a complete Yucatecan main course.

Regional Notes:
This Campeche/Yucatan version highlights the traditional use of sour orange (naranja agria) as the primary marinade agent and simple grilling that echoes Mayan techniques. Unlike inland Mexican pork dishes that use heavy chiles or stews, poc chuc is bright, citrus-forward, and served with pickled onions and spicy xnipec typical of the Yucatan Peninsula.

1. Prepare the pork marinade: in a large bowl whisk together 1 cup (240 ml) sour orange juice (or orange+lime substitute), minced garlic, achiote paste (if using), 2 tsp (10 g) salt, 1 tsp (2 g) black pepper, and 2 tbsp (30 ml) vegetable oil until smooth.
2. Add the thin pork slices to the marinade, pressing them down so they're submerged. Cover and refrigerate at least 2 hours and up to overnight for best flavor.
3. Make the pickled red onions (cebolla encurtida): place the sliced red onions in a heatproof bowl. Combine 1/2 cup (120 ml) sour orange juice, 1/4 cup (60 ml) white vinegar, 1 tbsp (12 g) sugar, 1 tsp (5 g) salt, and 1/2 tsp (1 g) dried oregano; pour over onions and let sit at room temperature 30 minutes to 1 hour, then refrigerate until ready to serve.
4. While pork marinates, cook the rice: heat 2 tbsp (30 ml) oil in a medium saucepan over medium heat, add the rinsed rice and toast 2–3 minutes until slightly translucent. Add 3 cups (720 ml) chicken broth or water, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with fork, stir in chopped cilantro and lime zest and juice; keep covered and warm.
5. Prepare the black beans: if using cooked or canned beans, heat 1 tbsp (15 ml) lard or oil in a skillet over medium heat, add beans and a splash of water or reserved bean liquid, mash lightly with a fork or potato masher to desired texture, season with salt to taste, and keep warm. If using dried cooked beans, heat similarly and season.
6. Make xnipec (habanero-sour orange salsa): combine chopped roma tomatoes, minced habanero (start with half if unsure of heat), 1/4 cup (15 g) chopped cilantro, 1/3 cup (80 ml) sour orange juice, 2 tbsp (30 ml) finely chopped pickled red onion, and salt to taste. Let rest 10–15 minutes for flavors to meld.
7. Preheat a grill or heavy cast-iron skillet to medium-high. If using a charcoal grill, aim for a hot, direct heat with some flare-ups for charring.
8. Remove pork from marinade and let excess drip off. Grill slices in a single layer, 2–4 minutes per side depending on thickness, until edges are charred and pork is cooked through and caramelized. Work in batches to avoid overcrowding. (If using a skillet, add a little oil and sear similarly.)
9. While the last batch cooks, warm corn tortillas on the grill or a dry skillet until pliable and slightly charred, wrapping them in a clean kitchen towel to keep warm.
10. Assemble and serve: arrange sliced grilled pork on a large platter or individual plates with a scoop of cilantro-lime rice, a portion of mashed black beans, and warm tortillas. Top pork with pickled red onions and spoon xnipec alongside. Garnish with lime wedges, avocado slices, and extra cilantro.
11. To eat traditionally: place pork and pickled onions on a warm tortilla, add a spoonful of xnipec, squeeze lime, and enjoy.