Yucatan Sour Orange Grilled Pork Steaks

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Thin pork shoulder steaks are marinated in a tangy blend of sour orange juice, achiote, and warm spices, then seared over a ripping-hot grill for a smoky, juicy centerpiece. Served with crisp pickled red onions, creamy avocado, and warm corn tortillas, this classic dish delivers the bright, peppery flavors of the Yucatan in every bite.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 26 gCarbs
• 6 gFiber
• 4 gSugar
• 32 gProtein
• 640 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 20 mgVitamin C
• 130 mcgVitamin A

Ingredients

For the pork and marinade

• 1 1/2 lb pork shoulder blade steaks, about 1/2 inch thick (4 steaks)
• 1/2 cup fresh sour orange juice, or 1/4 cup orange juice plus 3 tablespoons fresh lime juice
• 3 tablespoons achiote paste
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons distilled white vinegar

For the pickled onions and to serve

• 1 medium red onion, sliced into thin rings
• 1/2 cup boiling water
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 ripe Hass avocado, sliced
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges
• 8 small warm corn tortillas

Directions

1. In a large shallow glass dish, whisk together the sour orange juice, achiote paste, garlic, cumin, oregano, salt, pepper, and vinegar until completely smooth. Add the pork steaks and turn several times to coat thoroughly.
2. Cover and marinate at room temperature for 30 minutes, or refrigerate up to 4 hours. Do not marinate longer or the acid will soften the meat too much.
3. Meanwhile, prepare the pickled onions: place the sliced red onion in a heatproof bowl and pour the boiling water over them. Let stand 5 minutes, then drain well. Return the onions to the bowl and toss with the vinegar, sugar, and salt. Set aside to cool and pickle.
4. Preheat a gas grill or charcoal grill to high heat, around 450 to 500°F. Clean the grates well with a wire brush and oil them lightly using tongs and a folded paper towel dipped in vegetable oil.
5. Remove the pork from the marinade, letting the excess drip off, and place on the hot grate. Grill undisturbed for 2 to 3 minutes per side, until you see charred edges and the centers read 145°F on an instant-read thermometer.
6. Transfer the pork to a cutting board, tent loosely with foil, and let rest for 5 minutes. Slice each steak across the grain into 1/2-inch-wide strips.
7. Warm the tortillas on the upper rack of the grill for about 20 seconds per side, keeping them wrapped in a clean towel to stay soft.
8. Arrange the sliced pork on a serving platter with the pickled onions, avocado, cilantro, and lime wedges. Serve immediately with the warm tortillas so guests can build their own tacos.

Cook’s Notes

• If you can't find sour oranges (naranja agria), mix equal parts fresh orange and lime juice for a close approximation.
• For the best sear and clean grill marks, pat the marinated steaks dry with paper towels before placing them on the grill.
• Build a full Yucatecan plate by adding a side of warm black beans cooked with a bay leaf and a scoop of white rice cooked with a teaspoon of achiote paste for color.
• Pork shoulder blade steaks are traditional; if unavailable, pork loin sliced 1/2 inch thick works well but will be slightly less rich.
• A dollop of fresh salsa verde or a few sliced habaneros on the side adds another layer of Yucatecan heat for those who want it.

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