Grilled Pork Poc Chuc with Tangy Orange Marinade
Poc Chuc features thin pork marinated in a bright citrus and achiote sauce, then grilled to tender perfection with smoky edges, delivering a true taste of the Yucatan. This mexican-inspired pork ready in about 25 minutes blends pork shoulder thinly sliced, fresh orange juice, fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 lb pork shoulder thinly sliced
- 1 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tbsp achiote paste
- 3 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium white onion thinly sliced
- 2 tbsp fresh cilantro chopped
Instructions
- Step 1: In a medium bowl, whisk together 1 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tbsp achiote paste, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until achiote dissolves and the marinade is uniform.
- Step 2: Place 1 lb thinly sliced pork shoulder in a shallow dish and pour the marinade over it, turning to coat all pieces evenly. Cover and refrigerate for at least 2 hours, preferably overnight, for deep flavor.
- Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the grill grates with 2 tbsp vegetable oil to prevent sticking.
- Step 4: Remove pork from marinade, letting excess drip off, and grill slices in a single layer for 3-4 minutes per side until edges are slightly charred and pork is cooked through but still juicy.
- Step 5: While pork cooks, toss 1 medium thinly sliced white onion with 2 tbsp chopped fresh cilantro and a pinch of salt.
- Step 6: Serve the grilled pork topped with the onion-cilantro salad for a refreshing contrast and authentic Yucatecan flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Pork Poc Chuc with Tangy Orange Marinade take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Pork Poc Chuc with Tangy Orange Marinade?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Pork Poc Chuc with Tangy Orange Marinade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Pork Poc Chuc with Tangy Orange Marinade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Pork Poc Chuc with Tangy Orange Marinade?
Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
