Chef John's Yucatan-Style Grilled Pork

Ingredients

For the marinade

The marinade for Chef John’s Yucatan-Style Grilled Pork is a crucial component that infuses the pork with authentic Mexican flavors, typically found in the Yucatan region. To create this delicious and aromatic marinade, you will need the following ingredients:

For the marinade:

Cilantro or Culantro: Fresh cilantro is an essential herb in many Mexican dishes, including this marinade. It adds a fresh and citrusy flavor that complements the pork perfectly.
Lime Juice: The juice of 2-3 limes will provide a tangy and acidic element to balance out the richness of the pork. Make sure to squeeze the juice by hand for maximum flavor.
Olive Oil: A good quality olive oil serves as the base for this marinade, providing moisture and a subtle flavor to the pork.
Mexican Oregano
Achiote Paste: This is what gives the Yucatan-Style Grilled Pork its distinctive reddish-pink color and rich, slightly sweet flavor.
Garlic Powder : Add a pinch of garlic powder to enhance the depth of flavor in this marinade.
Cumin Powder: A sprinkle of cumin powder will add warmth and earthiness to the pork, typical of Yucatan cuisine.

These ingredients should be combined in the following proportions:

1/4 cup cilantro or culantro leaves (chopped)
2 tablespoons lime juice
2 cloves garlic powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 teaspoons olive oil
2-3 tablespoons achiote paste (depending on your desired intensity of flavor)

Once you have all the ingredients, mix them together in a bowl to create the marinade. Make sure to adjust the proportions according to your taste preferences.

The art of cooking relies heavily on the quality and variety of ingredients used in a dish. In the case of Chef John’s Yucatan-Style Grilled Pork, the selection of ingredients plays a crucial role in bringing out the authentic flavors of Mexico’s Yucatan region.

One of the key ingredients that sets this dish apart from other grilled pork recipes is the use of chipotle peppers in adobo sauce. Chipotles are smoked jalapeno peppers that have been preserved in a mixture of spices and vinegar, giving them a rich, smoky flavor. The adobo sauce adds an extra layer of depth to the dish, with its blend of spices like cumin, garlic, and oregano.

Another essential ingredient is the use of orange juice and zest, which not only adds moisture to the pork but also provides a bright, citrusy note that complements the smokiness of the chipotles. The acidity in the orange juice also helps to balance out the richness of the pork.

Cumin and coriander are staple spices in Mexican cuisine, and they play a crucial role in this dish as well. These earthy spices add warmth and depth to the pork, while their subtle bitterness helps to cut through the sweetness of the orange juice.

Aromatics like onion, garlic, and cilantro add fresh, herbal flavors that enhance the overall flavor profile of the dish. The use of fresh lime juice adds a touch of brightness and acidity, helping to balance out the richness of the pork.

Finally, a sprinkle of queso fresco or crumbled cotija cheese adds a salty, tangy element to the dish that complements the smokiness of the chipotles. The creamy texture of these cheeses also helps to add moisture and tenderness to the pork.

The combination of these ingredients creates a harmonious balance of flavors that showcases the authentic taste of Yucatan-style grilled pork. Each bite is a masterclass in flavor pairing, with each component working together in perfect harmony to create a truly unforgettable culinary experience.

Achiote paste: a mixture of spices, including chili peppers, garlic, cumin, coriander, and oregano. According to research by the University of WisconsinMadison, achiote has been used for centuries in traditional Mayan medicine.

Achiote paste is a fundamental ingredient in many traditional Mexican and Central American dishes, particularly in the Yucatan region where it’s a staple spice blend. The unique flavor and aroma of achiote come from its distinct combination of spices, which includes chili peppers, garlic, cumin, coriander, and oregano.

Each of these ingredients contributes to the rich, slightly smoky taste that is characteristic of achiote paste. Chili peppers add heat and depth, while garlic provides a pungency and a touch of sweetness from the coriander balances out the flavor profile. Cumin adds warmth and earthiness, rounding out the overall flavor experience.

Not only is achiote an essential spice blend in traditional Yucatan cuisine, but it also has historical significance in Mayan culture. According to research conducted by the University of Wisconsin-Madison, achiote has been used for centuries in traditional Mayan medicine. The medicinal properties of achiote paste were highly valued among the ancient Mayans and were often used to treat various ailments and conditions.

When using achiote paste in Chef John’s Yucatan-Style Grilled Pork recipe, the combination of chili peppers, garlic, cumin, coriander, and oregano comes together to create an incredibly aromatic and flavorful sauce that perfectly complements the tender pork. The rich history and cultural significance of achiote paste add a deeper layer of meaning to this traditional Mexican dish, highlighting the importance of preserving cultural heritage through food.

Orange juice

For Chef John’s Yucatan-Style Grilled Pork, you will need a few essential ingredients to create the authentic flavors of Mexico’s southeastern region.
The first key ingredient is Pickled onions, which add a tangy and slightly sweet flavor to the dish. To make pickled onions, you will need thinly sliced red onions that have been marinated in a mixture of lime juice, salt, and spices for at least 30 minutes.
Another crucial ingredient is Orange juice, which provides a burst of citrus flavor to the pork. You can use freshly squeezed orange juice or bottled juice for this recipe.
You will also need Lime juice to add brightness and acidity to the dish, as well as a bit of Cumin to give it an earthy depth.
Rice vinegar is another ingredient that adds a subtle sweetness and helps balance out the flavors in the dish.
Fresh cilantro leaves are used to garnish the grilled pork and add a pop of color to the plate.
To make this recipe, you will need about 1/4 cup of Orange juice, which should be mixed with 2 tablespoons of lime juice, 1 tablespoon of rice vinegar, 1 teaspoon of ground cumin, and 1/2 teaspoon of salt in a small bowl.
This mixture will serve as the marinade for the pork, so make sure to whisk it well and adjust the seasoning as needed before applying it to the meat.
Remember to let the pork rest for at least 30 minutes after grilling to allow the flavors to penetrate deeper into the meat.

Lime juice

Lime juice is an essential ingredient in many Latin American dishes, and it plays a particularly important role in Chef John’s Yucatan-Style Grilled Pork recipe.

The acidity and brightness that lime juice adds to the dish help balance out the richness of the pork and other ingredients, creating a harmonious flavor profile that is quintessentially Mexican.

Lime juice is also used as a marinade in this recipe, helping to tenderize the pork and infuse it with its citrusy flavor.

The key to using lime juice effectively in cooking is to balance its acidity with other ingredients. In Chef John’s recipe, the lime juice is combined with garlic, cumin, coriander, and chili powder to create a complex and aromatic spice blend that complements the pork perfectly.

The use of fresh lime juice rather than bottled or artificial alternatives is crucial in this recipe, as it provides a depth and nuance of flavor that cannot be replicated by other means.

It’s also worth noting that the type of lime used can affect the flavor of the dish. Mexican limes, such as Key limes or Persian limes, are generally more acidic and have a sweeter, more citrusy flavor than other types of limes.

In terms of measurement, Chef John recommends using two tablespoons of freshly squeezed lime juice per pound of pork, but this can be adjusted to taste depending on the desired level of acidity and brightness in the dish.

Finally, it’s worth noting that lime juice is not just a flavor component, but also has preservative properties that help extend the shelf life of the cooked pork. By using lime juice as a marinade or adding it to the finished dish, you can help keep the pork fresh and prevent bacterial growth.

Rum (optional)

The star of Chef John’s Yucatan-Style Grilled Pork is, without a doubt, the marinated pork itself.

For this dish, you’ll need:

Pork shoulder, preferably with the skin still intact (about 2 pounds)
Sour orange juice or naranja agria (available in most Latin American markets), for its acidity and unique flavor profile
Orange zest, grated from about 1 medium-sized orange
Cilantro leaves, chopped (about 1/4 cup)
Garlic cloves, minced (about 2-3 cloves)

Spices:

Cumin
Paprika
Cayenne pepper (optional, for some heat)
Lime juice, freshly squeezed
Vegetable oil

The optional ingredient is Rum, which can add an extra layer of flavor to the marinade.

You may be wondering what makes Rum so special in this context. The truth is that many recipes call for a liquor-based marinade component, and Rum just happens to pair particularly well with the flavors at play here: citrusy, spicy, and slightly smoky.

To incorporate Rum into your marinade:

Add 2-3 tablespoons of dark or spiced Rum to the mixture along with the other ingredients.
Allow it to marinate for a bit longer – about an hour or two before grilling the pork.
Don’t forget, you can always adjust the amount and type of Rum (or omit it altogether) according to your personal preferences.
Remember, this Yucatan-Style Grilled Pork recipe is all about balance and harmony. Make sure to taste and adjust the marinade as needed before applying it to your pork shoulder.

For the pork

The recipe for Chef John’s Yucatan-Style Grilled Pork requires a variety of key ingredients to achieve the authentic flavors and textures of this traditional Mexican dish.

For the pork, you will need:

1 (2-pound) pork shoulder or butt, preferably with the skin on
The use of a pork shoulder is ideal for this recipe as it is a tougher cut of meat that benefits from slow cooking and becomes tender and flavorful when marinated and grilled.

Other essential ingredients include:

1/4 cup lime juice

Lime juice serves not only as a marinade but also adds a burst of citrus flavor to the dish, which is characteristic of Yucatan cuisine.

2 cloves garlic, minced

Garlic is a fundamental ingredient in many Mexican dishes and adds an aromatic flavor to the pork.

1 teaspoon ground cumin

Cumin is another staple spice in Mexican cuisine, providing a warm earthy flavor that complements the pork beautifully.

1/2 teaspoon smoked paprika

The smokiness of smoked paprika adds depth and complexity to the dish while its slightly sweet undertones enhance the overall flavor profile.

1/4 teaspoon salt

Using kosher salt ensures that the pork is seasoned evenly throughout, which enhances the texture and helps to bring out the natural flavors of the meat.

1/4 cup chipotle peppers in adobo sauce, chopped

Chipotle peppers add an intense smoky heat that is characteristic of Yucatan cuisine. The adobo sauce contributes a slightly sweet, slightly spicy flavor that enhances the overall taste of the dish.

2 tablespoons olive oil

Olive oil serves as a marinade and also helps to add moisture and richness to the pork during cooking.

This combination of ingredients creates an authentic Yucatan-Style Grilled Pork that is rich in flavors and textures, sure to delight anyone who tries it.

The art of cooking lies in the selection and combination of ingredients, and for Chef John’s Yucatan-Style Grilled Pork, several key components come together to create a truly authentic and delicious dish.

First and foremost, the star of the show is the pork itself. For this recipe, Chef John recommends using a tender cut such as boneless pork shoulder or butt. The rich flavor and firm texture of this cut make it ideal for slow-cooking over an open flame.

Making up the backbone of the marinade are several key ingredients, including lime juice, garlic, oregano, cumin, coriander, and chili powder. The acidity of the lime juice helps to break down the fibers of the meat, while the aromatic spices add depth and warmth to the dish.

The use of achiote paste is also crucial in creating this authentic Yucatecan flavor. Achiote, or annatto seed, has been used for centuries as a natural food coloring and spice in Mexican cuisine. It adds a subtle, slightly sweet flavor to the pork, which complements perfectly with the bold, smoky flavors of the grilled meat.

In addition to these key ingredients, Chef John’s recipe also calls for onion, orange juice, and brown sugar to round out the flavors. The sweetness of the orange juice balances out the acidity of the lime, while the brown sugar adds a touch of caramelized flavor to the dish.

Finally, no Mexican dish would be complete without the addition of fresh cilantro and a squeeze of fresh lime juice at the end. This adds a burst of freshness and vitality to the finished dish, tying all the flavors together in perfect harmony.

The key takeaway from this recipe is that the selection and combination of ingredients can make or break the flavor and authenticity of a dish. By carefully choosing each component and balancing out the flavors, even the most novice cook can create an authentic and delicious Yucatan-Style Grilled Pork that would be worthy of any Mexican market.

Pork shoulder or butt, preferably from a local farm

Pork shoulder or butt is a crucial ingredient for Chef John’s Yucatan-Style Grilled Pork, and it’s best sourced from a local farm. This cut of meat comes from the upper portion of the pig’s front leg.

The pork shoulder or butt, also known as Boston butt or Picnic shoulder, is an affordable and flavorful cut that becomes tender with slow cooking. It has a rich layer of fat running through it, which helps keep the meat juicy and succulent.

When selecting your pork shoulder or butt from a local farm, look for quality and freshness. Choose a piece that’s got some good marbling (fat distribution) throughout the meat. This will ensure the pork remains moist and flavorful during cooking.

You’ll also want to consider the breed of pig used for your pork shoulder or butt. Some popular breeds, such as Tamworth or Berkshire pigs, are known for their rich flavor and tender texture.

Some other important considerations when selecting a local farm’s pork include:

Humane treatment: Choose a farm that treats its animals with respect and care.
Sustainable practices: Opt for a farm that follows sustainable farming methods, such as rotational grazing or organic feed.
Animal welfare: Consider the animal’s living conditions and ensure they’re raised in a humane manner.
By selecting a high-quality pork shoulder or butt from a local farm, you’ll be able to enjoy Chef John’s Yucatan-Style Grilled Pork at its best – with a depth of flavor that’s hard to match.

Cilantro

Cilantro, also known as coriander or dhania, is a fast-growing herb commonly used in Mexican and Asian cuisines. It belongs to the parsley family and has a distinctive fresh, citrusy flavor that pairs well with bold flavors like lime juice, garlic, and chili peppers.

When choosing cilantro for Chef John’s Yucatan-Style Grilled Pork, look for leaves with bright green color and no signs of wilt or browning. Fresh cilantro is essential to bring out the herb’s vibrant flavor in the dish.

Cilantro is a key ingredient in many traditional Mexican dishes, including salsas, salads, and marinades. It’s often used as a garnish to add a pop of color and freshness to the plate.

For Chef John’s recipe, cilantro adds a unique flavor dimension that complements the smoky, slightly sweet taste of the grilled pork. Simply chop fresh cilantro leaves and mix them with lime juice, garlic, chili peppers, and spices to create the marinade for the pork.

The combination of cilantro with other ingredients like onion, garlic, and citrus juice creates a complex and balanced flavor profile that’s characteristic of Yucatan cuisine. The herb’s subtle bitterness cuts through the richness of the pork, making it a key component in this recipe.

Red onion

The red onion plays a crucial role in adding a burst of sweet and tangy flavor to Chef John’s Yucatan-Style Grilled Pork. Red onions, also known as red shallots or red scallions, are a type of onion that has been harvested while the bulb is still young and has not yet formed a strong, pungent flavor.

Red onions have a thinner, papery skin compared to yellow or white onions, and they have a deeper, sweeter flavor profile. When raw, red onions can add a sharpness and crunch to dishes, but when cooked, they become soft and sweet.

In Chef John’s recipe for Yucatan-Style Grilled Pork, the red onion is typically thinly sliced or chopped and sautéed with some oil until caramelized and tender. This process brings out the natural sweetness of the onion, which pairs perfectly with the smoky, spicy flavors of the grilled pork.

Red onions are also rich in antioxidants and fiber, making them a nutritious addition to any meal. They’re a versatile ingredient that can be used in a variety of dishes, from salads and sandwiches to sauces and marinades.

To prepare red onions for Chef John’s Yucatan-Style Grilled Pork, simply peel the skin off and slice or chop the bulb into thin rings or small pieces. Be sure to remove any strong-tasting papery layers, as they can be overpowering.

When sautéing the red onion, use a moderate heat and add a pinch of salt to bring out its natural sweetness. Let it cook for about 10-15 minutes, stirring occasionally, until it’s softened and caramelized to your liking.

Remember, the key to getting the perfect red onion is to cook it slowly over low heat, allowing it to develop a deep, rich flavor that complements the grilled pork without overpowering it. With a little patience and attention to detail, you can add a whole new level of flavor and depth to Chef John’s Yucatan-Style Grilled Pork!

The recipe for Chef John’s Yucatan-Style Grilled Pork requires a variety of ingredients that come together to create a rich and complex flavor profile.

The first ingredient is boneless pork shoulder, which serves as the base of the dish.

The pork shoulder is then seasoned with a blend of spices that are characteristic of the Yucatan region in Mexico, including chili powder, cumin, paprika, garlic powder, and onion powder.

Additionally, salt and black pepper are used to enhance the flavor of the pork.

A key ingredient in this recipe is the use of citrus juice, specifically lime juice and orange juice, which help to marinate the pork and add a bright and tangy flavor.

The marinade also includes ingredients such as chopped fresh cilantro, which adds freshness and a pop of color, and grated ginger, which provides a spicy kick.

Finally, the dish is finished with a squeeze of fresh lime juice and a sprinkle of toasted sesame seeds, which add a nutty flavor and crunchy texture to each bite.

The combination of these ingredients creates a rich and complex flavor profile that is both bold and refreshing, making Chef John’s Yucatan-Style Grilled Pork a standout dish in its own right.

Making the dish

Step 1: Prepare the marinade and pork

To begin making Chef John’s Yucatan-Style Grilled Pork, it’s essential to prepare the marinade and pork simultaneously.

For the marinade, combine:

Aromatics:

1/2 cup chopped fresh cilantro
1/4 cup chopped fresh scallions (green onions)
2 cloves garlic, minced

Acid and spice:

1 tablespoon freshly squeezed lime juice
1 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)

Oil and flavor enhancer:

2 tablespoons olive oil
2 ancho or guajillo chilies, stemmed, seeded, and chopped (see note)

Now, let’s prepare the pork:

Select a pork shoulder with a thickness of about 1 inch (2.5 cm). This cut is perfect for slow cooking.
Remove any excess fat from the surface, leaving just enough to add flavor during grilling.

To combine the marinade and pork, place the chopped cilantro, scallions, garlic, lime juice, cumin, smoked paprika (if using), olive oil, and chopped chilies in a blender or food processor. Blend until well combined and slightly smooth.

Pour the marinade over the pork shoulder, making sure it’s fully coated. Cover the container with plastic wrap and refrigerate for at least 2 hours or overnight, allowing the flavors to penetrate the meat.

To make Chef John’s Yucatan-Style Grilled Pork, begin by combining orange juice, lime juice, vegetable oil, minced onion, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, and chopped cilantro in a blender or food processor. Blend until smooth to create the marinade.

Next, cut 1-2 pounds of boneless pork shoulder into large chunks and place them in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, turning to coat evenly. Seal the bag or cover the dish with plastic wrap, making sure the meat is completely submerged.

Refrigerate for at least 2 hours or overnight, allowing the pork to marinate and absorb the flavors of the Yucatan region. Every hour or so, massage the marinade into the meat to ensure even coverage.

Preheat a grill to medium-high heat, about 400°F (200°C). Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes before grilling.

Thread the marinated pork chunks onto skewers or grill them directly over the flames. Cook for 10-15 minutes per side, or until the pork is nicely charred and cooked through to an internal temperature of 145°F (63°C). Let the pork rest for a few minutes before slicing and serving with your favorite sides.

To make the accompanying salsa, combine diced red onion, diced orange pepper, chopped cilantro, minced jalapeño, lime juice, salt, and black pepper in a bowl. Stir well to combine and adjust seasoning as needed. Cover and refrigerate until ready to serve.

In a blender or food processor, combine the achiote paste, orange juice, lime juice, and rum (if using).

To make the delicious dish, you’ll first need to prepare the marinade for the pork. This involves combining some key ingredients in a blender or food processor.

First, add 2 tablespoons of achiote paste to the blender or food processor. Achiote paste is made from ground annatto seeds and has a distinctive reddish-orange color and slightly smoky flavor.

Next, add 1/4 cup of freshly squeezed orange juice, 2 tablespoons of freshly squeezed lime juice, and 2 tablespoons of rum (if using) to the blender. The acidity in these ingredients will help to break down the proteins on the surface of the pork and add a bright, citrusy flavor to the dish.

Blend the mixture on high speed until it’s smooth and well combined. You may need to stop the blender and scrape down the sides with a spatula a few times to make sure everything gets fully incorporated.

Once you have your marinade, you can proceed to marinate your pork shoulder or butt in it for at least 2 hours or overnight. The longer it marinates, the more flavorful the pork will be.

After marinating the pork, remove it from the refrigerator and let it come to room temperature before grilling. Preheat your grill to medium-high heat and cook the pork for about 20-25 minutes per side, or until it reaches an internal temperature of 145°F (63°C).

Let the pork rest for a few minutes after cooking before slicing it thinly against the grain. Serve with your favorite sides, such as grilled vegetables or Mexican street corn.

Key Ingredients

Achiote paste
Orange juice
Lime juice
Rum (optional)
Pork shoulder or butt

Season with salt, black pepper, and cumin. According to the United States Department of Agriculture (USDA), cumin has been used for centuries as a traditional remedy in Mexican medicine.

To make this delicious dish, start by prepping your ingredients. You’ll need a nice piece of pork, preferably from the shoulder or butt area. Season with salt to draw out moisture and bring out the natural flavor of the meat.

Next, sprinkle black pepper over the top of the pork. This will add a subtle kick and help balance out the richness of the meat. Make sure to cover all surfaces evenly so that each bite is bursting with flavor.

Now it’s time for the star of the show: cumin. According to the United States Department of Agriculture (USDA), cumin has been used for centuries as a traditional remedy in Mexican medicine, and its earthy, warm flavor pairs perfectly with grilled meats.

Add a generous amount of cumin to your pork, making sure to rub it all over the surface. You can also add some cumin seeds or ground coriander if you prefer a stronger flavor. The key is to balance out the spices so that they complement each other without overpowering the meat.

Once your pork is seasoned, let it sit for at least 30 minutes to allow the flavors to meld together. This will also help the cumin penetrate deeper into the meat, making every bite a revelation.

After the pork has marinated, preheat your grill to medium-high heat. Place the pork on the grill and cook for about 5-7 minutes per side, or until it reaches an internal temperature of 145°F (63°C).

Once the pork is cooked, let it rest for a few minutes before slicing it thinly against the grain. Serve with your favorite sides, such as grilled vegetables, Mexican rice, or warm tortillas.

This Yucatan-style grilled pork is sure to become a new favorite in your household. The combination of cumin, salt, and black pepper creates a rich and savory flavor that’s simply irresistible. So go ahead and give it a try – your taste buds will thank you!

To make this delicious dish, start by preparing the marinade for the pork.

Mix together a combination of 1/4 cup lime juice, 2 cloves minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper in a bowl until well combined.

Add 1 tablespoon chopped fresh cilantro to the marinade and stir to combine.

Season the marinade with salt and black pepper to taste.

Pour the marinade over 2 pounds boneless pork shoulder or butt, making sure that the meat is coated evenly.

Cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight, flipping the meat halfway through the marinating time.

When you’re ready to cook the pork, preheat your grill to medium-high heat, about 400°F (200°C).

Remove the pork from the marinade, letting any excess liquid drip off.

Cook the pork for 5-7 minutes per side, or until it reaches an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Once cooked through, let the pork rest for 10 minutes before slicing into thick chops against the grain.

Serve immediately with your favorite sides, such as grilled pineapple, onions, or bell peppers, and a dollop of salsa or sour cream if desired.

This dish is perfect for a summer barbecue or outdoor gathering, and the flavors are sure to transport you straight to the Yucatan Peninsula!

Step 2: Grill and rest

To complete the second step in preparing Chef John’s Yucatan-Style Grilled Pork, grill the pork shoulder over medium heat for about 10-15 minutes per side or until it reaches an internal temperature of at least 145 degrees Fahrenheit.

It is essential to keep the grill at a consistent temperature to ensure even cooking and prevent burning. The key is to cook the pork slowly and patiently, allowing the juices to penetrate the meat fully.

Once you have flipped the pork shoulder for the final time, transfer it to a cutting board or a large plate, tented with aluminum foil to keep it warm.

Allow the pork to rest undisturbed for 10-15 minutes before slicing and serving. This resting period allows the juices within the meat to redistribute evenly, making each bite tender and juicy.

The resting time can be adjusted according to preference, but it is crucial not to skip this step or slice the pork too soon after grilling, as it will result in a drier final product.

During the resting period, take the opportunity to prepare any accompaniments or side dishes, such as the Yucatan-Style Grilled Pork Marinade made with ingredients like orange juice, lime juice, garlic, and spices. This marinade is what gives Chef John’s dish its signature flavor profile.

Once you have prepared your accompaniments and the pork has rested sufficiently, slice it thinly against the grain using a sharp knife, then serve it immediately, garnished with fresh cilantro or scallions if desired.

This final presentation will showcase the finished dish’s vibrant flavors and tender texture, making Chef John’s Yucatan-Style Grilled Pork an unforgettable culinary experience.

To make Chef John’s Yucatan-Style Grilled Pork, you’ll need to start by preparing the marinade and seasoning the pork shoulder.

First, in a small bowl, mix together lime juice, orange juice, garlic, and oregano

To make the marinade more vibrant and flavorful, add some minced cilantro, jalapeño peppers, and a pinch of salt.

Next, in a large bowl or zip-top plastic bag, combine the pork shoulder, the marinade mixture, and any other desired seasonings.

Cover or seal the bag to ensure the meat is fully submerged in the flavors.

Refrigerate for at least 2 hours or overnight to allow the pork to absorb all the flavors of the marinade.

When you’re ready to grill, preheat your grill to medium-high heat and remove the pork shoulder from the marinade, letting any excess liquid drip off.

Place the pork on a piece of aluminum foil or a grill mat to prevent sticking and promote even cooking.

Close the lid and cook for 10-15 minutes per pound, turning occasionally until the internal temperature reaches 160°F (71°C).

Once cooked through, let the pork rest for 5-10 minutes before slicing it thinly against the grain.

Serve with your favorite sides, such as tortillas, rice, and beans

To add some extra flavor and moisture to the dish, serve with a dollop of sour cream or a sprinkle of cilantro

Pour half the marinade over the pork shoulder, reserving the other half. Place the pork on the grill over medium heat, turning occasionally, until it reaches an internal temperature of at least 160°F (71°C).

To make Chef John’s Yucatan-Style Grilled Pork, begin by pouring half of the marinade over the pork shoulder, reserving the other half for later use. It is crucial to ensure that the entire surface area of the meat comes into contact with the marinade, as this helps to promote even cooking and adds flavor. Once the pork is well-coated with marinade, it’s time to move on to the grilling process.

Preheat your grill to medium heat and place the pork shoulder on the grill. It’s essential to maintain a consistent temperature throughout the cooking process to ensure that the meat cooks evenly and doesn’t dry out. As the pork cooks, remember to turn it occasionally to prevent it from burning or developing uneven coloration.

One of the most critical aspects of grilling is ensuring that the meat reaches a safe internal temperature. For this recipe, you’re aiming for an internal temperature of at least 160°F (71°C). To check the internal temperature, insert a meat thermometer into the thickest part of the pork shoulder. Once it has reached the desired temperature, remove it from the grill and let it rest for a few minutes before serving.

Remember to reserve that remaining marinade and serve it on the side, allowing your guests to drizzle it over their grilled pork shoulder as they see fit. This not only adds flavor but also helps to keep the meat moist. With these simple steps and a bit of patience, you’ll be able to create a delicious Yucatan-Style Grilled Pork dish that’s sure to impress even the most discerning palates.

Let the pork rest for 10 minutes before slicing and serving.

To prepare this mouth-watering Yucatan-Style Grilled Pork, start by preparing your ingredients and marinating the pork shoulder as instructed earlier.
Once you have your pork marinated to perfection, it’s time to fire up your grill. Preheat it to medium-high heat, ensuring that the grates are clean and brush them with a little oil to prevent sticking.
Next, remove the pork from the marinade, letting any excess liquid drip off before placing it on the grill. Close the lid and sear the pork for about 5 minutes per side, or until a nice char forms. You may need to adjust the heat slightly depending on your grill’s performance.
After searing both sides of the pork, reduce the heat to medium-low and continue grilling for an additional 20-25 minutes, or until it reaches an internal temperature of 160°F (71°C). Make sure to baste the pork with the marinade every few minutes to keep it moist.
Once the pork is cooked through, remove it from the grill and let it rest for a crucial 10 minutes. During this time, the juices will redistribute throughout the meat, ensuring that each slice is tender and flavorful.
After the resting period, thinly slice the pork against the grain, taking care not to press down on the meat as you slice. This can cause the juices to be squeezed out, making the dish less enjoyable.
Finally, serve the sliced pork with your favorite sides, such as grilled vegetables, rice, or tortillas. Be sure to drizzle any remaining marinade over the top for added flavor and moisture.
To make this flavorful dish, start by preheating your grill to medium-high heat.
In a small bowl, whisk together chili powder, garlic powder, cumin, paprika, and oregano for the spice blend that will add depth and warmth to the pork.
Season both sides of the pork chops with salt and pepper, then coat evenly with the spice blend, making sure they’re fully covered in the flavorful mixture.
Heat a couple of tablespoons of oil in a large skillet over medium-high heat. Add the garlic and sauté for about 1 minute, until fragrant.
Remove the pork from the marinade, letting any excess liquid drip off, and add it to the hot skillet. Sear the pork chops on both sides for 2-3 minutes, until they develop a nice brown crust.
Once the pork is seared, transfer it to the preheated grill and cook for an additional 5-7 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches at least 145°F (63°C) for medium-rare.
While the pork is grilling, prepare the salsa by combining diced onions, jalapeños, cilantro, and lime juice in a separate bowl.
To assemble the dish, slice the grilled pork chops thinly against the grain. Serve them on top of warm tortillas or rice, spoon some of that amazing salsa over the pork, and garnish with additional cilantro, if desired.
This Yucatan-Style Grilled Pork is a true flavor explosion – spicy, smoky, tangy, and utterly delicious!

Tips and Variations

Presentation

Tips and Variations for presenting Chef John’s Yucatan-Style Grilled Pork are essential to enhance its flavor and authenticity.
Firstly, it is crucial to marinate the pork in a mixture of orange juice, lime juice, garlic, onion, cilantro, and chili powder. This marinade not only adds depth to the meat but also helps to tenderize it.
Another variation is to use different types of peppers. While traditional Yucatan-Style Grilled Pork uses habaneros or chipotle peppers, you can experiment with other varieties such as jalapenos or Anaheim peppers for a milder flavor.
To add an extra layer of flavor, try grilling the onions and garlic separately before serving the pork. This will caramelize them and bring out their natural sweetness.
You can also serve the grilled pork with a variety of accompaniments such as Mexican street corn, black beans, or diced tomatoes. These add texture and freshness to the dish.
For a more authentic experience, try serving the Yucatan-Style Grilled Pork with fresh tortillas, salsa, and lime wedges on the side. This will allow your guests to assemble their own tacos or serve themselves in a traditional manner.
An alternative to grilling the pork is to pan-fry it in a skillet. Simply heat some oil in a large skillet over medium-high heat and sear the pork until it is browned on all sides. Then finish cooking it in the oven for a tender and juicy result.
When it comes to making Chef John’s Yucatan-Style Grilled Pork, there are numerous tips and variations that can help elevate this dish to new heights.

Marinating Tips

For a more intense flavor profile, consider marinating the pork for at least 2 hours or overnight in the refrigerator. This allows the spices and seasonings to penetrate deeper into the meat.

Spice Up Your Marinade

Add a teaspoon of ground cumin for added depth and warmth.
Mix in some grated ginger for an Asian-inspired twist.
Use chipotle peppers in adobo sauce for a smoky heat.

Grilling Techniques

To achieve that perfect char, grill the pork over medium-high heat (about 400°F) for 5-7 minutes per side, or until it reaches an internal temperature of 145°F. Let it rest for 10 minutes before slicing.

Wood Chips for Smoky Flavor

Add some wood chips to your grill for a smoky flavor. You can use:

Cedar chips for a classic, savory flavor
Mesquite chips for a robust, earthy taste
Apple wood chips for a sweet and fruity twist

Side Dish Ideas

Pair your grilled pork with some delicious side dishes. Try:

Grilled pineapple or mango slices for a tropical touch.
Cilantro lime rice for a fresh and zesty complement.
Roasted vegetables like bell peppers, zucchini, and onions.

Make it a Meal

Turn your grilled pork into a meal by adding some toppings or serving with:

Tortillas for a taco-inspired dinner.
Grilled onions and bell peppers for added flavor.
A simple salad with mixed greens, cherry tomatoes, and citrus vinaigrette.

With these tips and variations, you’ll be able to create a mouth-watering Yucatan-Style Grilled Pork dish that will impress your family and friends!

Slice the grilled pork thinly against the grain. Serve with your choice of sides, such as rice, beans, or tortillas.

To truly experience the rich flavors of this dish, it’s essential to slice the grilled pork thinly against the grain. This technique allows each piece of meat to be tender and easily digestible, making it a delight for the palate.

Once you’ve sliced the pork, serve it with your choice of sides. Some popular options include:

Rice: A simple yet flavorful pairing that complements the smokiness of the grilled pork. Try serving it alongside a variety of beans or steamed vegetables for added texture and nutrition.
Beans: Whether you prefer black, pinto, or refried beans, they add a depth of flavor and creaminess to the dish. You can also mix them with diced tomatoes and onions for an extra burst of flavor.
Tortillas: Warm, pliable tortillas are a staple in many Latin American cuisines. Serve them alongside the grilled pork, along with your favorite toppings such as shredded cheese, diced avocado, or sour cream.

Other variations to consider include:

Add some heat: If you like spicy food, sprinkle some diced jalapenos or serrano peppers over the top of the grilled pork for an added kick.

Mexican street corn: Grilled corn on the cob slathered with mayonnaise, cotija cheese, and chili powder is a delicious side dish that pairs perfectly with this recipe.
Grilled onions and bell peppers: Slice some onions and bell peppers thinly and grill them alongside the pork for a flavorful and colorful addition to the dish.
Cilantro lime sauce: Mix some chopped cilantro with lime juice, garlic, and olive oil for a tangy and herby sauce that complements the smokiness of the grilled pork.

To elevate your grilling game to new heights, let’s dive into some tips and variations for Chef John’s Yucatan-Style Grilled Pork recipe.

Firstly, for an authentic flavor experience, consider using achiote paste instead of chili powder or ground cumin. Achiote is a key ingredient in traditional Mayan cuisine, and its slightly smoky, nutty taste will transport your guests to the sun-kissed Yucatan Peninsula.

Another variation is to swap out the standard pork shoulder for a more exotic cut like pork belly or pork ribs. The rich, unctuous texture of these cuts pairs perfectly with the bright, citrusy flavors of the marinade and the smokiness of the grill.

If you’re looking to add some extra heat to your dish, consider adding diced jalapeños or serrano peppers to the marinade. Alternatively, serve the grilled pork with a spicy salsa or hot sauce on the side for an added kick.

For a vegetarian or vegan alternative, substitute the pork with marinated portobello mushrooms or eggplant slices. These meaty vegetables will soak up the flavors of the marinade and grill just as nicely as the pork, making it an excellent option for plant-based diners.

To add some visual appeal to your dish, consider grilling slices of orange or lime along with the pork. The caramelized citrus will add a pop of color and a burst of flavor to each bite, balancing out the richness of the meat.

Finally, don’t be afraid to experiment with different types of wood chips or chunks for smoking. While mesquite is traditional in many Mexican recipes, other options like applewood, cherrywood, or even coffee beans can add unique and fascinating flavors to your dish.

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Fitzroy Neville

Cooking Prodigy at myfab5.com

Fitzroy Neville, the culinary maestro behind this site, boasts the impressive title of Cooking Prodigy. With a natural flair for the culinary arts, Fitzroy brings innovation and expertise to the world of pet cuisine. His site is a haven for pet owners seeking imaginative and nutritious recipes to delight their furry companions. Fitzroy's passion for transforming pet meals into culinary experiences is evident in the creative and delectable content he shares. For those looking to elevate their pets' dining experience, Fitzroy Neville's site is a testament to the artistry and skill of a true cooking prodigy dedicated to pampering our four-legged friends.

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