Yucatan-Style Grilled Pork - Spicy Citrus Grilled Pork Recipe

achiote paste

🥗Healthier: homemade spice blend

💰Cheaper: red chili powder

Red chili powder can mimic the color and some flavor.

pork shoulder

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Chicken thighs are less expensive and still juicy.

Cut the fruit in half and squeeze the juice from limes, lemons, and both regular and blood oranges into a bowl.

Adjust the ratios of citrus juice according to personal preference, adding more orange for sweetness or more lime for sharpness.

Add a large amount of minced garlic to the citrus juice.

Add a spoon of anado seed for flavor and color.

Add ground chipotle, ground cumin, cayenne pepper, dry oregano, black pepper, and kosher salt to the marinade and whisk to combine.

Cut the pork tenderloin in half and then lengthwise to create eight uniform pieces.

Add the pork to the marinade and mix with hands to coat evenly.

Marinate the pork in the fridge for 4 to 6 hours, covering with plastic wrap or transferring to a zip-top bag.

Remove the pork from the marinade and dry it off using a paper towel-lined bowl.

Drizzle vegetable oil and a little more anado seed over the pork and mix to coat.

Preheat the grill and place the pork on it, ensuring pieces are evenly spaced and not crowded.

Let the pork sear on the grill until it releases naturally, which indicates it is ready to turn.

Turn the pork after about 4 to 5 minutes per side, aiming for an internal temperature of 135°F to 140°F.

Once cooked, transfer the pork to a serving platter lined with finely sliced cabbage and pickled red onion.

Let the meat rest for 5 to 6 minutes before serving.

Garnish with additional pickled red onion and chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary