Growing up in Northern California, Mexican food has always been a favorite and I continue to make my favorite South of the border recipes. My Yucatecan Style Grilled Pork Cutlets (Poc Chuc), is a Mexican style citrus marinated pork cutlets recipe that originated in the Yucatan. They cook up quickly, are moist, juicy, and loaded with flavor. These cutlets go well with my Fiesta Salad, that you can find under my Sweet and Spicy Ribs with Fiesta Salad recipe https://randiscountrykitchen.com/2019/01/02/sweet-spicy-spare-ribs-with-fiesta-salad/. Here’s how I make them:
Start with a 3-4 lb. boneless pork loin roast. You can trim the fat or leave it on. Slice the roast into 1/4 inch slices and lay them out on a large piece of foil or on a large baking sheet.
Sprinkle salt and pepper on both sides of the cutlets. In a bowl, mix together 2 Tbl. cumin, 2 Tbl. chili powder, 1 Tbl. Garlic powder, 1 tsp. Mexican oregano (or reg, oregano), and 1/2 tsp. chipotle chili pepper. Stir the spices well and sprinkle on both sides of the cutlets patting with your hand to ensure that it sticks to the meat.
Place the meat in a large sealable plastic bag. To the bag, add the juice of 1 orange and the juice of 1 lime. Remove the air from the bag and seal it. Massage the bag to distribute the juices and cover all of the meat. Allow meat to marinate for at least 3 hours but no more than 8 hours.
Heat the grill to high. Remove the meat from the bag and place again on a large pan. Brush both sides with olive oil or spray with olive oil. Place the meat on the grill and cook on high for 3-4 minutes on each side. Watch carefully because they cook quickly and each grill is different. You can test one for doneness, the key is not to overcook and keep them moist, even a slight pink color is ok.
When meat is done, remove from the grill and serve with a squeeze of lime if desired. Enjoy and happy cooking!
Prep Time: 15 min. plus 3-8 hours to marinate
Cooking Time: 3-4 minutes per side with grill on high
Difficulty: Easy
Servings: 4-6
Ingredients:
3-4 lb. boneless pork loin roast (cut into 1/4 inch slices)
Sea salt
Black pepper
2 Tbl. cumin
2 Tbl. chili powder
1 Tbl. garlic powder
1 tsp. Mexican oregano (or reg. oregano)
1/2 tsp. chipotle chili powder
Juice of 1 orange
Juice of 1 lime Plus more lime wedges for serving if desired
Large sealable plastic bag