Yucatecan Grilled Pork
Experience the vibrant flavors of the Yucatán with this irresistible recipe for Yucatecan Grilled Pork. Succulent slices of marinated pork shoulder are infused with the bold, citrusy notes of orange and lime juice, the earthy richness of achiote paste, and a medley of aromatic spices like cumin, oregano, and garlic. After soaking in the marinade for hours, the pork is grilled to perfection, achieving a smoky char and tender, juicy texture. Traditionally enhanced with fragrant banana leaves, this dish offers an authentic taste of Mexican cuisine. Serve it with warm corn tortillas, tangy pickled red onions, and a squeeze of fresh lime for a zesty, crowd-pleasing meal perfect for gatherings or weeknight dinners. This recipe is a delicious way to bring the flavors of the Yucatán Peninsula to your table!
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Recipe Information
Ingredients
- 2 lb Pork shoulder (boneless)
- 3 tbsp Achiote paste
- 1.5 cup Orange juice
- 2 tbsp Lime juice
- 4 cloves Garlic cloves (minced)
- 1 tsp Oregano (dried)
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 leaves Banana leaves (optional)
- 12 pieces Corn tortillas (for serving)
- 0.5 cup Pickled red onions (optional, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Cut the pork shoulder into thin slices, about 1/2 inch thick, and place them in a large mixing bowl.
In a small bowl, combine the achiote paste, orange juice, lime juice, minced garlic, oregano, cumin, salt, black pepper, and olive oil. Stir until the marinade is smooth and well combined.
Pour the marinade over the pork slices, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and let the pork marinate in the refrigerator for at least 2 hours, or ideally overnight for maximum flavor.
If using banana leaves, rinse them under warm water and pat dry. Preheat the grill to medium-high heat.
Place the pork slices directly on the grill grates or on top of banana leaves to prevent sticking and enhance the flavor.
Grill the pork for 5-6 minutes per side, or until fully cooked and slightly charred. The internal temperature should reach 145°F (63°C).
Remove the pork from the grill and let it rest for 5 minutes before slicing it thinly, if desired.
Warm the corn tortillas on the grill for 30 seconds per side, or until pliable.
Serve the grilled pork with warm tortillas, pickled red onions, and lime wedges on the side. Optionally garnish with fresh cilantro for an extra punch of flavor.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.8 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
