Grilled Citrus-Marinated Pork Poc Chuc with Pickled Onion Salsa

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Thin slices of pork marinated in a bright citrus and achiote mixture, grilled to smoky perfection and served with a fresh pickled red onion salsa. This Mexican-inspired pork recipe, ready in about 25 minutes, pairs pork loin, thinly sliced, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

2 lbs pork loin, thinly sliced
1/2 cup orange juice
1/4 cup lime juice
2 tbsp achiote paste
3 garlic cloves, minced
1 tbsp salt
1 tsp black pepper
1 cup pickled red onions
1/4 cup chopped fresh cilantro
2 tbsp vegetable oil

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Instructions

Step 1: In a bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 2 tbsp achiote paste, 3 minced garlic cloves, 1 tbsp salt, and 1 tsp black pepper until smooth.
Step 2: Place 2 lbs thinly sliced pork loin in a shallow dish and pour the citrus-achiote marinade over it, turning to coat. Marinate for at least 2 hours refrigerated.
Step 3: Preheat grill to medium-high heat and oil the grates with 2 tbsp vegetable oil.
Step 4: Grill the pork slices for 2-3 minutes per side until cooked through and slightly charred.
Step 5: Arrange grilled pork on a platter and top with 1 cup pickled red onions mixed with 1/4 cup chopped fresh cilantro. Serve immediately.