Grilled Mezcal-Marinated Pork with Pineapple Salsa

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Juicy pork marinated in smoky Oaxacan mezcal grilled to perfection, served with a fresh pineapple salsa that balances smoky and sweet flavors for a vibrant dish. This Mexican-inspired pork recipe, ready in about 30 minutes, pairs pork shoulder steaks, mezcal, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 4 (6 oz each) pork shoulder steaks
• 1/2 cup mezcal
• 1/4 cup orange juice
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup pineapple, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 small jalapeño, seeded and minced
• 2 tbsp olive oil

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Instructions

1. Step 1: In a large bowl, whisk together 1/2 cup mezcal, 1/4 cup orange juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
2. Step 2: Add 4 pork shoulder steaks (6 oz each) to the marinade, turning to coat well, cover, and refrigerate for at least 3 hours or overnight for best flavor.
3. Step 3: While pork marinates, combine 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, 1 small minced seeded jalapeño, and 2 tbsp olive oil in a bowl; season with salt to taste and mix well to create the pineapple salsa.
4. Step 4: Preheat grill to medium-high heat (about 400°F). Remove pork from marinade and grill 5-6 minutes per side until internal temperature reaches 145°F and meat has nice grill marks.
5. Step 5: Let pork rest 5 minutes before slicing and serve topped with fresh pineapple salsa alongside warm tortillas or rice.