Yucatecan Citrus Grilled Pork

Step 1

Make the marinade: Peel and mince 3 garlic cloves, then whisk them together with 0.5 cup fresh orange juice, 3 tablespoons fresh lime juice, 2 tablespoons achiote paste, 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, 0.5 teaspoon black pepper, and 0.25 teaspoon cumin in a bowl until the achiote is mostly dissolved — the color should be deep orange-red.

Step 2

Pat your 1.5 lbs pork loin dry with paper towels. If using a whole loin, butterfly it or cut it into 1-inch-thick steaks — they should cook through evenly in about 6-8 minutes on the grill. Place the pork in a shallow dish or resealable bag and pour the marinade over it, turning to coat all sides. Let sit at room temperature for 15 minutes while you prep the onion.

Step 3

Slice 1 large red onion into 0.5-inch-thick rounds — don't separate the rings, keep them intact so they hold together on the grill. Lightly brush both sides with a bit of olive oil from the marinade.

Step 4

Preheat your grill or grill pan to high heat. You want it very hot so the pork and onions develop a deep char and crust — about 5 minutes of preheating. Test the temperature by carefully holding your hand 2 inches above the grates; you should only be able to hold it there for 2-3 seconds.

Step 5

Place the pork steaks directly on the hot grill and the onion slices on the cooler edge of the grill. Sear the pork without moving it for 3-4 minutes until you hear an aggressive sizzle and see a dark, caramelized crust forming on the bottom — this char is where the flavor lives.

Step 6

Flip the pork steaks and move them to a slightly cooler part of the grill if they're charring too aggressively. Cook the other side for another 3-4 minutes until the internal temperature reaches 145°F on an instant-read thermometer. The pork will be slightly pink inside, which keeps it juicy — do not overcook.

Step 7

Flip the onion slices and grill until they're completely softened and caramelized on both sides, about 3-4 minutes more. They should be golden-brown with blackened edges and collapse slightly when pressed.

Step 8

Transfer the pork to a cutting board and let rest for 3-4 minutes — the internal temperature will climb another 3-5°F during this rest, and the juices will redistribute so they don't run out when you slice.

Step 9

Cut the pork against the grain into bite-sized slices or chunks. Arrange on a serving platter, top with the charred onions, and scatter 0.25 cup fresh chopped cilantro over everything. Serve immediately with lime or orange wedges on the side — squeeze the citrus over the pork just before eating for bright, acidic contrast to the smoky char.