Equipment
Ingredients
Meat
- 800 g boneless pork shoulder, sliced thinly, 5mm thick
Citrus Marinade
- 120 ml orange juice, freshly squeezed
- 60 ml lime juice, freshly squeezed
- 4 garlic, minced
- 2 g mexican oregano, dried, crushed
- 10 g kosher salt
- 2 g black pepper, freshly ground
Serving (Optional)
- 1 red onion, pickled
- 12 corn tortillas, warmed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 744 kcal
- Protein
- 41 g
- Carbohydrates
- 67 g
- Fat
- 39 g
- Fiber
- 7 g
- Sugar
- 5 g
- Sodium
- 1112 mg
- Saturated Fat
- 13 g
- Monounsaturated Fat
- 16 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 142 mg
- Potassium
- 998 mg
- Calcium
- 78 mg
- Iron
- 4.3 mg
- Magnesium
- 117 mg
- Phosphorus
- 455 mg
- Zinc
- 5.5 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 25 mg
- Vitamin D
- 3.4 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 1.60 mg
- Riboflavin
- 0.59 mg
- Niacin
- 7.9 mg
- Folate
- 29 mcg
- Water
- 203 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a sharp chef's knife and a cutting board, carefully slice the boneless pork shoulder against the grain into very thin steaks, no more than 5mm thick.
In a large mixing bowl, combine the freshly squeezed orange juice, lime juice, minced garlic, Mexican oregano, kosher salt, and black pepper. Use a whisk to blend the marinade thoroughly.
Submerge the thinly sliced pork shoulder in the citrus marinade. Cover the bowl and refrigerate for at least 4 hours, up to 12 hours, turning the meat once halfway through.
Preheat a charcoal or gas grill to high heat, aiming for roughly 260°C/500°F. If using a cast iron pan indoors, heat until lightly smoking.
Using tongs, remove the pork from the marinade, letting excess drip off. Grill the pork hot and fast for 2 to 3 minutes per side. Look for vigorous bubbling and distinct charred edges. The meat must reach an internal temperature of 74°C/165°F.
Transfer the grilled pork to a clean cutting board and let it rest for 5 minutes. This allows the flavorful juices to redistribute.
Serve the resting pork immediately alongside warm corn tortillas and traditional pickled red onions for a balanced, vibrant bite.
Chef's Notes
- Authentic Poc Chuc uses 'naranja agria' (sour orange). The combination of standard sweet orange juice and lime juice is a highly effective, accessible substitute that provides the correct acidity and sweetness.
- Pork shoulder is a working muscle. The acid in the citrus helps tenderize it, but slicing it very thinly across the grain is the absolute most critical step for a tender final product.
- Grilling over hardwood charcoal provides the signature smoky flavor that gas grills or indoor pans cannot fully replicate. If cooking indoors, a tiny dash of smoked paprika in the marinade can hint at this missing element.
- Cross-contamination is a risk when working with raw pork. Thoroughly wash your hands, the cutting board, and the knife after prepping the raw meat, and use a clean platter and tongs for the cooked pork.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to prevent drying out.
Freezer: 1 month — Freeze cooked slices tightly wrapped in an airtight container.
Troubleshooting
Pork is tough or chewy after grilling.
Cause: The pork shoulder was sliced too thick, sliced with the grain, or overcooked.
Fix: Slice the cooked pork very thinly against the grain before serving to improve textural tenderness.
Prevention: Ensure the pork is sliced against the grain to a maximum thickness of 5mm, and grill very hot and fast.
Meat steamed instead of searing on the grill.
Cause: Too much marinade was left on the meat or the grill was not hot enough.
Fix: Move the meat to the hottest part of the grill for a final 30-second flash sear.
Prevention: Allow excess marinade to drip off the pork completely before grilling and ensure the grill is fully preheated to high heat.
Cultural Context
Poc Chuc is a cornerstone of Yucatecan cuisine, with origins that trace back to the Mayan civilization. The name translates roughly to 'toast on wood coals' in the Mayan language. The dish beautifully illustrates culinary evolution, beginning from indigenous salt-curing preservation methods and eventually incorporating the sour oranges brought to the Americas by the Spanish in the 16th century.
