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
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 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)
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tips
- 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
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Cooking Notes
Marcomm
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.
ekon
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.
Dave Bloch
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.
Barb
OK - I might try it again, this time using sour orange. The vinegar note wasn't great. Also, the boneless pork chops were too lean. I'd use the pork shoulder next time, as the added fat would greatly help.
Su
Of course you *could,* but you really shouldn't in this case. This recipe is designed to tenderize a tough cut of pork. Pork tenderloin is as tender as it comes. Using it here is both a waste of a more expensive cut and risks having the tenderloin turn mushy in the marinade.
Jason Rico
Chiltomate or K’uut bi p’aak (a nice tomato and chile salsa) is also wonderful with this. Esquites (a tasty corn dish) is a good side and not difficult to make as is a simple black bean dish or side. And as other comments state, substituting for sour or Seville oranges is worth the effort or of finding them or their juice.
Diana
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.
Sharon Amdur
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
Seth
This one is a winner. We prepared exactly as written and used the thin-cut pork chops shortcut. The marinade was a bit time-consuming to make but in the end it was worth it.
WSR III
Made this tonight and was very pleased with the result. One substitution- I omitted the black pepper and substituted 2 tbsp chile powder. Highly recommended.
Linda
I made this recipe using boneless pork cutlets and followed the recipe. I added a bit of chili lemon seasoning to the marinade. It was very tasty and I would make it again.
Hank
We received pork butt from the butcher, marinated it a day ahead, the wife really enjoyed it.
Geri
I followed the recipe to a tee. The beautiful marinated pork was relatively flavorless and chewy. The sides were the best part of the meal.
Michael C
This was a big disappointment. The pork just can’t stand up to all of the others flavors. It sounds great on paper, but in practice: meh.
Nancy
It came out dry on grill after marinating overnight. The citrus flavor didn’t come through so maybe the sour orange instead of vinegar. Needs punch
Robin
Find the sour orange liquid (couldn't find frozen) and added the lime zest and orange zest. This is my new favorite marinade for grilling-more saturated flavor flavored compared to regular OJ marinades.
BP
Oh my! Made this pretty much as written, with a cilantro lime cole slaw instead of shaved cabbage. Was the center piece of a multi-family meal and we all agreed it was absolutely a keeper. Couldn’t find boneless pork shoulder. Found a ‘value pack’ of thin boneless center cut chops. Froze them slightly and used a very sharp knife to slice each in half, making them even thinner.
Jason Rico
Chiltomate or K’uut bi p’aak (a nice tomato and chile salsa) is also wonderful with this. Esquites (a tasty corn dish) is a good side and not difficult to make as is a simple black bean dish or side. And as other comments state, substituting for sour or Seville oranges is worth the effort or of finding them or their juice.
Heather
Can this be done under a broiler - as opposed to in a grill pan?
Chris Malstead
Has anyone tried this in the oven?
Frank P
This recipe is easy and very delicious. I served it with shredded cabbage, pickled red onions and refried beans. Great tacos. It was a flavor bomb. Delicious
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