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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless pork shoulder or pork loin, sliced into 1/2-inch (1.25 cm) steaks (usable weight)
- 1 cup (240 ml) sour orange juice (naranja agria). If unavailable, use 3/4 cup (180 ml) fresh orange juice + 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) achiote paste, dissolved in marinade (optional but traditional)
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced (approx. 0.42 oz (12 g))
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1.5 g) ground cumin
- 1 medium red onion, thinly sliced (for pickling)
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) sour orange juice (or 2 tbsp (30 ml) orange + 2 tbsp (30 ml) lime)
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) kosher salt (for pickling)
- 2 bay leaves (for pickling)
- 3 cups (720 g) cooked black beans (homemade or canned, drained and rinsed)
- 1 tbsp (15 ml) lard or vegetable oil (for beans)
- 1/4 cup (15 g) chopped fresh cilantro, divided
- 8 small corn tortillas (warm)
- Lime wedges, for serving
- Optional: sliced radish or roasted habanero salsa, for garnish

Show original ingredient measurements

- 2 lb (900 g) boneless pork shoulder or pork loin, sliced into 1/2-inch (1.25 cm) steaks (usable weight)
- 1 cup (240 ml) sour orange juice (naranja agria). If unavailable, use 3/4 cup (180 ml) fresh orange juice + 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) achiote paste, dissolved in marinade (optional but traditional)
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced (approx. 12 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1.5 g) ground cumin
- 1 medium red onion, thinly sliced (for pickling)
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) sour orange juice (or 2 tbsp/30 ml orange + 2 tbsp/30 ml lime)
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) kosher salt (for pickling)
- 2 bay leaves (for pickling)
- 3 cups (720 g) cooked black beans (homemade or canned, drained and rinsed)
- 1 tbsp (15 ml) lard or vegetable oil (for beans)
- 1/4 cup (15 g) chopped fresh cilantro, divided
- 8 small corn tortillas (warm)
- Lime wedges, for serving
- Optional: sliced radish or roasted habanero salsa, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Poc Chuc is a Yucatecan grilled pork prepared by marinating thin-sliced pork in sour orange (naranja agria) and char-grilling for bright, slightly smoky flavor, traditionally served with pickled red onions and black beans. This recipe yields a complete main-course plate with tortillas and garnishes.

Regional Notes:
This Yucatan Peninsula version relies on sour orange for a tart marinade and quick grilling rather than slow braising; its accompaniments—cebolla encurtida (pickled red onion) and frijoles negros (black beans)—reflect local citrus use and simple, hearty sides. Achiote is used sparingly here for regional color without overwhelming the citrus-forward profile.

1. Make the marinade: In a nonreactive bowl or zip-top bag combine sour orange juice (or orange + lime substitute), dissolved achiote paste, vegetable oil, minced garlic, 1 tsp (5 ml) salt, black pepper, oregano, and cumin. Stir or shake to emulsify.
2. Marinate the pork: Add the pork slices to the marinade, pressing so all pieces are submerged. Refrigerate and marinate 1 to 3 hours (no more than 6 hours) to avoid over-tenderizing.
3. Quick-pickle the onions: While pork marinates, place sliced red onion in a jar. In a small saucepan bring white vinegar, 1/4 cup (60 ml) sour orange (or substitute), sugar, 1/2 tsp (2.5 ml) salt, and bay leaves to a simmer to dissolve sugar and salt. Pour hot pickling liquid over onions, cool to room temperature, then refrigerate at least 30 minutes (can be made ahead).
4. Prepare the beans: In a skillet over medium heat, warm 1 tbsp (15 ml) lard or oil. Add cooked black beans and gently simmer until heated through, 6–8 minutes. Mash a few spoonfuls against the side of the pan for a creamy texture. Season to taste with salt and fold in 2 tbsp (30 ml) chopped cilantro. Keep warm.
5. Heat the grill or pan: Preheat a charcoal or gas grill to medium-high (about 450–500°F / 230–260°C). If using a grill pan or cast-iron skillet, heat it until very hot and lightly oil the surface.
6. Grill the pork: Remove pork from marinade and pat slightly dry. Grill pork slices 2–4 minutes per side (depending on thickness) until charred at the edges and cooked through (internal temp 145°F / 63°C for pork loin; pork shoulder may be slightly more tender). Avoid overcrowding; work in batches if needed.
7. Rest and slice: Transfer grilled pork to a cutting board, let rest 3–5 minutes, then slice thinly across the grain if pieces are large.
8. Warm tortillas: Wrap tortillas in foil and heat on the grill for 1–2 minutes per side or warm in a hot skillet until pliable.
9. Plate and serve: On each plate place 3/4 cup (180 g) warm black beans, a portion of grilled pork (about 1/2 lb (225 g) cooked per serving), warm tortillas, and a mound of pickled onions. Garnish with remaining chopped cilantro and lime wedges. Offer roasted habanero salsa or sliced radishes on the side.
10. Leftover notes: Leftover pork keeps 3–4 days refrigerated and reheats well in a hot skillet; pickled onions keep for up to 2 weeks refrigerated.

Short Description:
Poc Chuc is a Yucatecan grilled pork prepared by marinating thin-sliced pork in sour orange (naranja agria) and char-grilling for bright, slightly smoky flavor, traditionally served with pickled red onions and black beans. This recipe yields a complete main-course plate with tortillas and garnishes.

Regional Notes:
This Yucatan Peninsula version relies on sour orange for a tart marinade and quick grilling rather than slow braising; its accompaniments—cebolla encurtida (pickled red onion) and frijoles negros (black beans)—reflect local citrus use and simple, hearty sides. Achiote is used sparingly here for regional color without overwhelming the citrus-forward profile.

1. Make the marinade: In a nonreactive bowl or zip-top bag combine sour orange juice (or orange + lime substitute), dissolved achiote paste, vegetable oil, minced garlic, 1 tsp salt, black pepper, oregano, and cumin. Stir or shake to emulsify.
2. Marinate the pork: Add the pork slices to the marinade, pressing so all pieces are submerged. Refrigerate and marinate 1 to 3 hours (no more than 6 hours) to avoid over-tenderizing.
3. Quick-pickle the onions: While pork marinates, place sliced red onion in a jar. In a small saucepan bring white vinegar, 1/4 cup sour orange (or substitute), sugar, 1/2 tsp salt, and bay leaves to a simmer to dissolve sugar and salt. Pour hot pickling liquid over onions, cool to room temperature, then refrigerate at least 30 minutes (can be made ahead).
4. Prepare the beans: In a skillet over medium heat, warm 1 tbsp lard or oil. Add cooked black beans and gently simmer until heated through, 6–8 minutes. Mash a few spoonfuls against the side of the pan for a creamy texture. Season to taste with salt and fold in 2 tbsp chopped cilantro. Keep warm.
5. Heat the grill or pan: Preheat a charcoal or gas grill to medium-high (about 450–500°F / 230–260°C). If using a grill pan or cast-iron skillet, heat it until very hot and lightly oil the surface.
6. Grill the pork: Remove pork from marinade and pat slightly dry. Grill pork slices 2–4 minutes per side (depending on thickness) until charred at the edges and cooked through (internal temp 145°F / 63°C for pork loin; pork shoulder may be slightly more tender). Avoid overcrowding; work in batches if needed.
7. Rest and slice: Transfer grilled pork to a cutting board, let rest 3–5 minutes, then slice thinly across the grain if pieces are large.
8. Warm tortillas: Wrap tortillas in foil and heat on the grill for 1–2 minutes per side or warm in a hot skillet until pliable.
9. Plate and serve: On each plate place 3/4 cup (180 g) warm black beans, a portion of grilled pork (about 1/2 lb / 225 g cooked per serving), warm tortillas, and a mound of pickled onions. Garnish with remaining chopped cilantro and lime wedges. Offer roasted habanero salsa or sliced radishes on the side.
10. Leftover notes: Leftover pork keeps 3–4 days refrigerated and reheats well in a hot skillet; pickled onions keep for up to 2 weeks refrigerated.