Poc Chuc (Citrus-Marinated Grilled Pork)
Updated Oct. 11, 2023
- Total Time
- 35 minutes, plus at least 4 hours’ marinating
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes, plus at least 4 hours' marinating
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds boneless pork shoulder (or use thin-cut boneless pork chops, see Tip)
- Finely grated zest from 1 orange and 1 lime (optional)
- 6garlic cloves, finely grated
- ½cup orange juice
- ½cup grapefruit juice
- ¼cup fresh lime juice
- ¼cup white or white wine vinegar
- 1tablespoon kosher salt (such as Diamond Crystal) or 1 ½ teaspoons fine sea salt
- 2teaspoons ground black pepper
- 2tablespoons canola oil, plus more for grilling
- Warm tortillas, black beans, pickled red onions, shaved cabbage, avocado slices and orange or lime wedges, for serving (not all necessary, but encouraged)
Nutritional analysis per serving (6 servings)
441 calories; 32 grams fat; 10 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 27 grams protein; 598 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you have one large chunk of pork, cut it into a few smaller pieces. Cut the pork against the grain into thin (¼-inch) slices.
- Step 2
In a large mixing bowl, whisk the orange and lime zest, if using, with the garlic, orange, grapefruit and lime juices, vinegar, salt and pepper. Add the pork slices and toss to coat, then submerge in the marinade. Cover and refrigerate for at least 4 hours and up to overnight.
- Step 3
Heat an outdoor grill to high, making sure the grates are clean and oiled. Meanwhile, drain the pork thoroughly, discarding the marinade. Coat the pork with 2 tablespoons of oil.
- Step 4
Once grill grates are very hot, lay the pork down in an even layer and cook, covered, until lightly charred, about 3 minutes. Turn pork over to kiss the second side with heat for 30 seconds to 1 minute. Transfer to a serving platter.
- Step 5
Serve the poc chuc immediately with your choice of warm tortillas, black beans, pickled red onions, shaved cabbage, avocado slices and citrus wedges.
- Traditionally, this recipe is made with pork shoulder, thinly sliced. You can ask your butcher to do it for you or, if you’re slicing it at home, freeze the pork chunks for 30 minutes to make them easier to thinly slice. Thin-cut boneless pork chops aren't traditional, but will also work if you're short on time.
- If you don’t have access to a grill, a grill pan works well here too.
Private Notes
Comments
I´m yucatecan and I will highly recommend try finding sour orange (instead of citrus vinegar mix) some times you can buy frozen juice (is really convenient for cooking and has the best flavor)or bottle sour orange badia brand(Not as good as the frozen one). This recepee works great for grilling in a back yard party and you can grill purple onions with it then make onion topping mixed with cilantro, lime, salt and pepper.
To make it even easier, used Mojo marinade from a bottle. Looks like the same ingredients and is not as expensive as buying all the parts here.
Well done recipe! But the "pickled red onions" mentioned as a side are absolutely essential here in Yucatán, and they are extremely easy to make. A googling of "Yucatan red onions" will bring up lots of recipes (all about the same) and it takes 15 minutes. SIDE NOTE: both recipes (and more) are even easier here because of the Mayan Gods' gift to cooking, NARANJA AGRIA (sour orange). Dark green outside, orange inside, and with a unique sour flavor that these other recipes strive to duplicate.
Made this with assorted citrus juice, including yuzu, because I had it and love the flavor. We cooked it outdoors on the grill and it was great! We will definitely make this again.
I made this in January, and it was delicious. Being Cuban, I had my butcher slice the pork shoulder for me. I marinade the pork at least 24 hours, to allow the Seville Oranges, grapefruit and limes to tenderize the meat - otherwise it will be tough. I did not use the black beans, but instead used rice, pickled onions and avocados and made a cabbage salad with sesame dressing. My guests loved it, and asked for the recipe. This will be part of my rotation from now on for spring and summer.
This was not good. I followed the recipe exactly, using pork shoulder. The pork shoulder was very difficult to cut up into good-sized edible slices (lots of fat and connective tissue). Many of the pieces were so small they fell through the slats of the grill. Although some pieces were good, many were very tough. I should have followed my instincts - pork shoulder requires a low-and-slow approach, not a quick grill. This may be very good with a different cut (e.g. pork chop or tenderloi
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