Citrusy Grilled Pork Poc Chuc
Yucatecan grilled pork with bright orange and lime juice—charred on the outside, juicy inside. Serve with warm tortillas and pickled onions for an instant taquería vibe.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 1.5 lbs pork shoulder steaks or butt slices
- ½ cup orange juice, fresh
- 1 whole lime (juiced)
- 1 medium red onion
- ¼ cup white vinegar
- 1 whole habanero or jalapeño chile
Instructions
- 1
Slice red onion thin and toss with vinegar, habanero, and a pinch of salt. Set aside to pickle while you cook.
- 2
Pat pork dry. Mix orange juice and lime juice in a small bowl, then brush both sides of the pork generously.
- 3
Heat a cast-iron skillet or grill over medium-high until smoking. Sear pork 3–4 minutes per side without moving—exterior should char.
- 4
Transfer pork to a cutting board and rest 5 minutes. Slice against the grain into bite-sized pieces.
- 5
Warm tortillas in the skillet 30 seconds per side until pliable.
- 6
Serve pork on tortillas with pickled onion and chile. Drizzle with any pan juices.
Tools you’ll need
- 12-inch cast-iron skillet or grill
- cutting board
- sharp knife
- small bowl
- kitchen tongs
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