Yucatán Citrus-Grilled Pork with Pickled Red Onions

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A signature dish from Mexico's Yucatán Peninsula, this grilled pork shoulder is marinated in tangy sour orange juice and earthy achiote, then quickly seared over high heat for a smoky char. It's traditionally served with bright pickled red onions, warm tortillas, rice, and black beans for a balanced plate that's beloved across Mérida.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 8 gFiber
• 5 gSugar
• 38 gProtein
• 720 mgSodium
• 920 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the achiote citrus marinade

• 1/2 cup sour orange juice (or 1/4 cup fresh lime juice + 1/4 cup fresh orange juice)
• 2 tablespoons achiote (annatto) paste
• 4 cloves garlic, minced
• 1 teaspoon dried Mexican oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground white pepper
• 2 tablespoons white vinegar

For the pork

• 1.5 lbs boneless pork shoulder, sliced 1/4-inch thick
• 1 tablespoon neutral oil, for grilling

For the pickled red onions

• 1 large red onion, halved and thinly sliced
• 1/2 cup sour orange juice (or fresh lime juice)
• 1/2 teaspoon kosher salt
• 1 small habanero chile, thinly sliced (optional)
• 1/2 teaspoon dried oregano

For serving

• 2 cups cooked white rice
• 1 can (15 oz) black beans, warmed with a pinch of salt
• 1 ripe avocado, sliced
• 8 warm corn tortillas
• Lime wedges

Directions

1. In a large bowl, whisk together the sour orange juice, achiote paste, garlic, oregano, salt, white pepper, and vinegar until smooth and well combined.
2. Add the sliced pork to the marinade, toss to coat evenly, cover, and refrigerate for 1 to 2 hours (no longer than 4, as the acid will over-tenderize the meat).
3. Meanwhile, make the pickled onions: combine the sliced red onion, sour orange juice, salt, optional habanero, and oregano in a small bowl. Set aside at room temperature for at least 20 minutes to soften and pickle.
4. Preheat a grill or cast-iron grill pan over high heat to about 450°F. Lightly oil the grates with a folded paper towel dipped in neutral oil.
5. Remove the pork from the marinade and pat each piece lightly with paper towels. Grill in a single layer for 2 to 3 minutes per side, until well-charred on the outside but still juicy in the center.
6. Transfer the grilled pork to a cutting board, rest for 3 minutes, then slice each piece into thin strips against the grain.
7. To plate, spoon rice onto each plate, top with sliced grilled pork, and pile the pickled red onions generously over the top.
8. Serve immediately with warm black beans, avocado slices, corn tortillas, and lime wedges on the side.

Cook’s Notes

• True sour orange (naranja agria) can be hard to find outside Latin markets; substitute with a 50/50 blend of fresh lime and orange juice for a similar bright tang.
• Don't marinate longer than 4 hours—the citrus acid will turn the meat mushy and chalky in texture.
• Slice the pork thin (about 1/4 inch) so it cooks quickly over high heat without drying out, mimicking the traditional pibil-style cut.
• If achiote paste is unavailable, mix 1 tablespoon sweet paprika with 1/2 teaspoon ground cumin as a substitute, though the flavor will be less earthy.
• For an even more authentic presentation, serve the pork alongside a bowl of warm black bean soup or frijoles colados.

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