Yucatecan Citrus-Marinated Pork Tacos

Name: Yucatecan Citrus-Marinated Pork Tacos
Cook time: 55 min
Total time: 55 min
Yield: 6 to 8 Servings
Ingredients: 2 tablespoons chopped fresh cilantro stems, plus ¼ cup chopped fresh cilantro leaves, reserved separately; 2 tablespoons white vinegar; 2 medium garlic cloves, smashed and peeled; 2 teaspoons grated orange zest, plus ¾ cup orange juice, plus orange wedges to serve; 1/2 teaspoon grated lime zest, plus 5 tablespoons lime juice, divided; 1/2 teaspoon ground cumin; 1/4 teaspoon ground allspice; Kosher salt and ground black pepper; 2 pounds boneless pork shoulder, trimmed and cut into ½-inch-thick slabs; 2 habanero chilies, stemmed, seeded and thinly sliced; Grapeseed or other neutral oil, for brushing; 1/2 medium red onion, finely chopped; 1 ripe avocado, halved, pitted, peeled and thinly sliced; 8-12 corn tortillas, warmed

Adapted By Courtney Hill

6 to 8 Servings

55 minutes

Free

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These tacos are inspired by poc chuc, a rustic grilled pork with Mayan roots that is popular throughout the Yucatán, a coastal state in southeastern Mexico. We learned it from home cook Aidee Gonzalez, who seasons slices of pork with a sour orange juice marinade, then quickly cooks the meat on a hot comal (a griddle-like pan). The charred pork is paired with avocado, fresh onion and cilantro, often all tucked together inside warm corn tortillas. Sour oranges are difficult to source in the U.S., so our take on the dish looks to a combination of lime juice plus regular orange juice, as well as garlic and fresh cilantro, to recreate the tangy, zesty marinade. For ease, we thinly slice and pound the pork, then cook it briefly under the broiler, yielding a crisp, well-caramelized crust on both sides. Sharp red onion and quick-pickled habanero add crunchy freshness and heat to the finished dish.

6 to 8

Servings

Tip

Don’t marinate the pork for much longer than 30 minutes. The acidity helps tenderize and season the tough cut of meat, but also can cause it to dry out if left for too long.

55 minutes

2 tablespoons chopped fresh cilantro stems, plus ¼ cup chopped fresh cilantro leaves, reserved separately

2 tablespoons white vinegar

2 medium garlic cloves, smashed and peeled

2 teaspoons grated orange zest, plus ¾ cup orange juice, plus orange wedges to serve

1/2 teaspoon grated lime zest, plus 5 tablespoons lime juice, divided

1/2 teaspoon ground cumin

1/4 teaspoon ground allspice

Kosher salt and ground black pepper

2 pounds boneless pork shoulder, trimmed and cut into ½-inch-thick slabs

2 habanero chilies, stemmed, seeded and thinly sliced

Grapeseed or other neutral oil, for brushing

1/2 medium red onion, finely chopped

1 ripe avocado, halved, pitted, peeled and thinly sliced

8-12 corn tortillas, warmed

Ingredients

2

tablespoons chopped fresh cilantro stems, plus ¼ cup chopped fresh cilantro leaves, reserved separately
2

tablespoons white vinegar
2

medium garlic cloves, smashed and peeled
2

teaspoons grated orange zest, plus ¾ cup orange juice, plus orange wedges to serve
½

teaspoon grated lime zest, plus 5 tablespoons lime juice, divided
½

teaspoon ground cumin
¼

teaspoon ground allspice
Kosher salt and ground black pepper
2

pounds boneless pork shoulder, trimmed and cut into ½-inch-thick slabs
2

habanero chilies, stemmed, seeded and thinly sliced
Grapeseed or other neutral oil, for brushing
½

medium red onion, finely chopped
1

ripe avocado, halved, pitted, peeled and thinly sliced
8-12

corn tortillas, warmed

Recipe

Homemade Corn Tortillas

Directions

01

In a blender, combine the cilantro stems, vinegar, garlic, orange zest and juice, lime zest and 2 tablespoons of the juice, cumin, allspice, ¼ teaspoon salt and ½ teaspoon pepper. Blend on high until smooth, about 1 minute; set aside.
02

Working with a few pieces at a time, place the pork between 2 large sheets of plastic wrap. Using a meat mallet, pound each piece to an even ¼- to ⅛-inch thickness. Transfer to a nonreactive dish. Pour the marinade over the pork and turn the pieces to coat on all sides. Marinate at room temperature for about 30 minutes, turning the pork a few times. Meanwhile, in a small bowl, stir together the habaneros and remaining 3 tablespoons lime juice; set aside.
03

Heat the broiler with a rack about 4 inches from the element. Line a rimmed baking sheet with foil, then set a wire rack in the baking sheet.
04

Remove the pork from the marinade and pat dry with paper towels; discard the marinade. Arrange the pork in an even layer on the prepared rack. Brush both sides of each piece with oil, then sprinkle with salt. Broil until well browned on top, about 4 minutes. Flip the pieces and broil until the second sides are well browned, another 3 minutes. Let rest for 5 minutes.
05

Transfer the pork to a cutting board and cut into bite-size pieces. Serve with the habanero-lime mixture, onion, avocado, cilantro leaves, orange wedges and corn tortillas for making tacos.

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Reviews

Larry F.

September 9, 2023

PICKLED HABANERO! WHERE HAVE YOU BEEN MY WHOLE LIFE!

PICKLED HABANERO! WHERE HAVE YOU BEEN MY WHOLE LIFE! Citrus flavor was there but the use of boneless pork shoulder makes this dish difficult to make and even harder to chew. I would certainly make this dish again but use Pork Tenderloin instead of Pork Shoulder. We had it with a side of Guacamole, OMG the Pickel Habanero with the Guacamole & homemade tortillas is a meal itself, 5-Stars. Pork Shoulder is hard to cut and trim, and its simply the wrong meat for quick broil, this recipe screams for Pork Tenderloin!

Homemade Corn Tortillas