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Yucatan-Style Grilled Pork Recipe

Yucatan-style Grilled Pork

This Yucatan-Style Grilled Pork is inspired by the vibrant flavors of Mexico's Yucatan Peninsula. It features pork marinated in a combination of citrus, achiote, spices, and herbs to infuse the meat with bold flavors and an appetizing color. Perfect for grilling season and easily served with tortillas or rice.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 800 g pork shoulder or pork loin, boneless, sliced into steaks 1.75 lb, sliced into 1.5-cm (½-inch) thick steaks.
  • 40 g achiote paste Can be found in Latin markets or online.
  • 120 ml orange juice Preferably fresh.
  • 30 ml lime juice About 2 limes.
  • 30 ml white vinegar
  • 30 ml olive oil
  • 4 cloves garlic, minced
  • 1.5 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 0.25 tsp ground allspice
  • 1 small red onion, thinly sliced For garnish.
  • to taste fresh cilantro, chopped For garnish.
  • as needed lime wedges For serving.
  • as needed corn tortillas or rice To serve (optional).

Equipment

  • 1 grill gas or charcoal
  • 1 large resealable plastic bag
  • 1 whisk
  • 1 tongs
  • 1 food thermometer optional

Method
 

  1. In a bowl, whisk together the achiote paste, orange juice, lime juice, vinegar, olive oil, garlic, salt, cumin, oregano, black pepper, and allspice until smooth.
  2. Place the pork slices in a large resealable bag or shallow dish. Pour marinade over the pork, making sure all pieces are coated. Seal and refrigerate for at least 2 hours, preferably up to 8 hours for maximum flavor.
  3. Preheat the grill to medium-high heat.
  4. Remove pork from the marinade, letting excess drip off. Discard leftover marinade.
  5. Place pork slices on the grill. Cook for about 7–10 minutes per side, turning once, until nicely charred and the internal temperature reaches 70°C (160°F).
  6. Transfer pork to a plate and let rest for 5 minutes before slicing.
  7. Slice the grilled pork thinly and serve garnished with pickled red onions, cilantro, and lime wedges. Accompany with warm corn tortillas or rice if desired.

Notes

Achiote paste can be found in Latin markets or online. It gives the pork its distinctive flavor and color.
For an authentic touch, serve with pickled red onions: soak thin red onion slices in lime juice and salt for 15 minutes.
Adjust spice level by adding ½ tsp ground chili if desired.
Marinating overnight gives deeper flavor.