Chef John's Yucatan-Style Grilled Pork
This Yucatan-Style Grilled Pork recipe boasts a fusion of flavors, seasoned with a zesty marinade that includes citrus and spices, and then grilled to perfection. Perfect for a summer barbecue or any festive gathering.
Equipment
- 1 grill
- 1 mixing bowl
- 1 whisk
- 1 set measuring cups and spoons
- 1 plastic wrap
- 1 grill tongs
- 1 meat thermometer
Ingredients
- 1 ½ pounds pork shoulder, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 tablespoon orange juice
- 1 tablespoon lime juice
- 1 tablespoon white vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper Adjust for spice preference.
- to taste salt
- to taste pepper
- fresh cilantro leaves for garnish
Instructions
- In a mixing bowl, combine the olive oil, orange juice, lime juice, white vinegar, minced garlic, ground cumin, dried oregano, smoked paprika, cayenne pepper, salt, and pepper. Whisk together until fully blended.
- Add the pork shoulder cubes to the marinade and mix until well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
- Preheat the grill to medium-high heat.
- Remove the pork from the marinade and thread it onto skewers (if using wooden skewers, soak them in water for 30 minutes prior to avoid burning).
- Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the pork is nicely charred and reaches an internal temperature of 145°F.
- Remove the skewers from the grill and let them rest for a few minutes.
- Garnish with fresh cilantro leaves before serving.
Notes
Serve this grilled pork with warm tortillas, avocado slices, and your favorite salsa for a complete meal.
You can substitute pork shoulder with pork loin for a leaner option, though the cooking time may need adjustment.
For a fruity twist, try adding some pineapple chunks to the grill alongside the pork.