Mexican · Dinner
Grilled Marinated Pork
Boneless pork shoulder marinated in citrus juice, garlic, dried chilies and Mexican spices, then grilled over high heat until caramelized outside and juicy within. Served with grilled scallion, lime wedges and a gluten-free corn tortilla, this dish delivers smoky, tangy, savory flavor typical of Mexican asada-style cooking.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
471Calories
39.4gProtein
25.9gFat
21.3gCarbs
7.4gSugar
4.9gFiber
1425mgSodium
149mgChol
7.4gSat Fat
980mgPotassium
95mgCalcium
3.6mgIron
0.9mcgVitamin B12
38mgVitamin C
Goes well with
Mexican Lager or Modelo
local
Agua Fresca de Jamaica
international
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Soak the ancho chili in hot water for 10 minutes until softened. Blend with garlic, orange juice, lime juice, cumin, paprika, oregano, salt and pepper into a smooth marinade.
2
Marinate
Coat the pork with the marinade in a shallow dish, cover, and refrigerate for 2 hours so the citrus and chili penetrate the meat.
3
Grill
Heat a grill or grill pan to high and brush with olive oil. Cook the pork for 5 to 6 minutes per side until deep grill marks form and internal temperature reaches 63°C (145°F).
4
Plate
Slice the pork against the grain. Grill the scallion and tortilla for 1 to 2 minutes until lightly blistered. Arrange pork, scallion, and tortilla on a plate, scatter cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless pork shoulder, cut into a flat steak-like piece
- 22 dried ancho chili, stemmed and seeded
- 4 cloves4 cloves garlic
- 1/2 cup120ml orange juice
- 4 tbsp60ml lime juice
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp30ml olive oil
- 22 scallion, trimmed
- 22 corn tortilla (certified gluten-free)
- 22 lime wedge
- 2 tbsp2 tbsp cilantro
