Equipment
Ingredients
Meat
- 800 g boneless pork shoulder, sliced thinly, 5mm thick
Citrus Marinade
- 120 ml orange juice, freshly squeezed
- 60 ml lime juice, freshly squeezed
- 4 garlic, minced
- 2 g mexican oregano, dried, crushed
- 10 g kosher salt
- 2 g black pepper, freshly ground
Serving (Optional)
- 1 red onion, pickled
- 12 corn tortillas, warmed
Nutrition (per serving)
Method
Using a sharp chef's knife and a cutting board, carefully slice the boneless pork shoulder against the grain into very thin steaks, no more than 5mm thick.
In a large mixing bowl, combine the freshly squeezed orange juice, lime juice, minced garlic, Mexican oregano, kosher salt, and black pepper. Use a whisk to blend the marinade thoroughly.
Submerge the thinly sliced pork shoulder in the citrus marinade. Cover the bowl and refrigerate for at least 4 hours, up to 12 hours, turning the meat once halfway through.
Preheat a charcoal or gas grill to high heat, aiming for roughly 260°C/500°F. If using a cast iron pan indoors, heat until lightly smoking.
Using tongs, remove the pork from the marinade, letting excess drip off. Grill the pork hot and fast for 2 to 3 minutes per side. Look for vigorous bubbling and distinct charred edges. The meat must reach an internal temperature of 74°C/165°F.
Transfer the grilled pork to a clean cutting board and let it rest for 5 minutes. This allows the flavorful juices to redistribute.
Serve the resting pork immediately alongside warm corn tortillas and traditional pickled red onions for a balanced, vibrant bite.
Chef's Notes
- Authentic Poc Chuc uses 'naranja agria' (sour orange). The combination of standard sweet orange juice and lime juice is a highly effective, accessible substitute that provides the correct acidity and sweetness.
- Pork shoulder is a working muscle. The acid in the citrus helps tenderize it, but slicing it very thinly across the grain is the absolute most critical step for a tender final product.
- Grilling over hardwood charcoal provides the signature smoky flavor that gas grills or indoor pans cannot fully replicate. If cooking indoors, a tiny dash of smoked paprika in the marinade can hint at this missing element.
- Cross-contamination is a risk when working with raw pork. Thoroughly wash your hands, the cutting board, and the knife after prepping the raw meat, and use a clean platter and tongs for the cooked pork.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to prevent drying out.
Freezer: 1 month — Freeze cooked slices tightly wrapped in an airtight container.
