Yucatecan Citrus Grilled Pork

Ingredients

• 1.5 lbs Pork loin or pork chops, boneless
• ½ cup Fresh orange juice
• 3 tbsp Fresh lime juice
• 2 tbsp Achiote paste (annatto)
• 2 tbsp Extra-virgin olive oil
• 3 cloves Garlic cloves
• 1 tsp Sea salt
• ½ tsp Black pepper
• ¼ tsp Cumin
• 1 whole Large red onion
• 2 whole Fresh limes or oranges for serving
• ¼ cup Fresh cilantro, chopped

Instructions

1. 1

   Make the marinade: Peel and mince 3 garlic cloves, then whisk them together with 0.5 cup fresh orange juice, 3 tablespoons fresh lime juice, 2 tablespoons achiote paste, 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, 0.5 teaspoon black pepper, and 0.25 teaspoon cumin in a bowl until the achiote is mostly dissolved — the color should be deep orange-red.

2. 2

   Pat your 1.5 lbs pork loin dry with paper towels. If using a whole loin, butterfly it or cut it into 1-inch-thick steaks — they should cook through evenly in about 6-8 minutes on the grill. Place the pork in a shallow dish or resealable bag and pour the marinade over it, turning to coat all sides. Let sit at room temperature for 15 minutes while you prep the onion.

3. 3

   Slice 1 large red onion into 0.5-inch-thick rounds — don't separate the rings, keep them intact so they hold together on the grill. Lightly brush both sides with a bit of olive oil from the marinade.

4. 4

   Preheat your grill or grill pan to high heat. You want it very hot so the pork and onions develop a deep char and crust — about 5 minutes of preheating. Test the temperature by carefully holding your hand 2 inches above the grates; you should only be able to hold it there for 2-3 seconds.

5. 5

   Place the pork steaks directly on the hot grill and the onion slices on the cooler edge of the grill. Sear the pork without moving it for 3-4 minutes until you hear an aggressive sizzle and see a dark, caramelized crust forming on the bottom — this char is where the flavor lives.

6. 6

   Flip the pork steaks and move them to a slightly cooler part of the grill if they're charring too aggressively. Cook the other side for another 3-4 minutes until the internal temperature reaches 145°F on an instant-read thermometer. The pork will be slightly pink inside, which keeps it juicy — do not overcook.

7. 7

   Flip the onion slices and grill until they're completely softened and caramelized on both sides, about 3-4 minutes more. They should be golden-brown with blackened edges and collapse slightly when pressed.

8. 8

   Transfer the pork to a cutting board and let rest for 3-4 minutes — the internal temperature will climb another 3-5°F during this rest, and the juices will redistribute so they don't run out when you slice.

9. 9

   Cut the pork against the grain into bite-sized slices or chunks. Arrange on a serving platter, top with the charred onions, and scatter 0.25 cup fresh chopped cilantro over everything. Serve immediately with lime or orange wedges on the side — squeeze the citrus over the pork just before eating for bright, acidic contrast to the smoky char.

Tools you’ll need

• grill or grill pan
• instant-read thermometer
• shallow dish or resealable bag
• paper towels
• knife
• cutting board
• whisk
• bowl

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