Provided by Steven Raichlen
Categories Citrus Pork Low Cal High Fiber Backyard BBQ Summer Grill Grill/Barbecue Oregano Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat medium skillet over medium-high heat. Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion. Transfer onion and garlic to blender. Add orange juice and next 7 ingredients to blender; puree until smooth. Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.
- For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto opposite side of grill. Return rack to grill.
- For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.
- For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
- For all grills, brush rack with oil. Place pork with some marinade still clinging on rack above pan. Close lid; insert thermometer into hole in lid. Cook pork until instant-read thermometer inserted into center of roast registers 195°F, about 3 1/2 hours, maintaining grills internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes from chimney starter to charcoal grill.
- Transfer pork to cutting board and let rest 10 minutes. Pull out and discard bone and any large lumps of fat. Using 2 forks or large knife, shred the pork; transfer to platter. Drizzle with a few spoonfuls of drippings from aluminum pan in barbecue, if desired.
- Grill tortillas until slightly charred, about 10 seconds per side. Serve pork with tortillas, Yucatecan Pickled Onions, and Habanero-Tomato Salsa.
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Joshua Vance
[email protected]This dish was a hit! The pork was tender and the flavors were incredible. I will definitely be making this again.
Ariadna Gonzalez
[email protected]This recipe was easy to follow and the results were amazing! The pork was tender and juicy, and the sauce was flavorful and complex. I will definitely be making this again.
Majno Bhai
[email protected]I'm not a big fan of pork, but this recipe changed my mind. The meat was tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Mary Furtado
[email protected]This was a great recipe! The pork was fall-apart tender and the sauce was delicious. I will definitely be making this again.
kurt Linney
[email protected]I love this recipe! The pork is always tender and juicy, and the sauce is flavorful and complex. I always get rave reviews when I make this dish.
Comfort Dwamena
[email protected]This dish was easy to make and turned out great! The pork was flavorful and the sauce was delicious. I will definitely be making this again.
Atikur Rahaman
[email protected]Amazing flavors! The pork was so tender and juicy. I served it with black beans and rice and it was a perfect meal.
Eniola Shemilore
[email protected]This recipe was a great way to use up some leftover pork. The meat was tender and the flavors were well-balanced. I will definitely be making this again.
Rhonda Ginn
[email protected]I made this dish for my family and they loved it! It was easy to make and the results were delicious. The pork was juicy and flavorful, and the sauce was perfect.
Nucak k
[email protected]This Pibil-style pork was a hit at my dinner party! The meat was fall-apart tender and the flavors were incredible. I highly recommend this recipe.