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Yucatan-Style Grilled Pork – Spicy Citrus Grilled Pork Recipe ctm magazine



Learn how to make a Yucatan-Style Grilled Pork recipe! Visit http://foodwishes.blogspot.com/2016/05/yucatan-style-grilled-pork-surrounded.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Yucatan-Style Grilled Pork!

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43 Comments

  • Sylvia wieluc on February 3, 2017

    This looks delicious. I don't have a grill. Can the pork be baked or cooked under the btoiler??

  • Rhonna Marsden on March 22, 2017

    powdered what?

  • Cons Lorenzo on May 29, 2017

    pretty sure this dish is called poc chuc, every time I go to Merida, I love to eat this

  • Marco R on August 29, 2017

    Adobo !!, Adobo !!, Adobo !!, Adobo !!,

  • Clayton Williams on September 27, 2017

    I think the meat was overcooked because citrus marinade for 6 hours will cook the meat. Only need 30 minutes.

  • Jim Beaux on January 19, 2018

    great video.  what we actually use to make poc chuc is bitter (Seville) orange.  The meat is, as nearly all meat in mexico is, sliced thin.  Chipotle is not typically (ever) put in this. Habanero would be a more typical chile to serve with this, but probably not in it.  rather than using achiote powder, one would usually, either make or buy adobo de achiote, which is a paste made from achiote, garlic, oregano, maybe onion, cumin, lime, maybe vinagre, coriamder,  allspice, possibly cloves, Seville orange, possibly habanero chiles (if it is homemade)  various spices, for instance nutmeg could be there.

  • Jules Gainey on February 8, 2018

    Zombie apocalypse again?? Dagnabbit!

  • VintageMom on March 17, 2018

    Somebody tell me how to get my hands on the pan he is using. Please!!!

  • Stephanie LG on September 29, 2018

    I came for the pork. I stayed for the zombie apocalypse 😀

  • Erwin Macías on November 9, 2018

    Your voice is a cartoony version of your earlier videos.

  • Cpt_420 on February 28, 2019

    blood orange makes my mouth water

  • Renee Harold on March 15, 2019

    If you don't have a barbecue, you
    can use a grill pan. Add some butter that has been mixed with
    olive ( or other ) oil and some liquid smoke to the pan. It probably would be good for tacos.

  • Dragl1d3 on May 31, 2019

    A recipe 65 million years in the making…

  • Aaron Rodriguez on August 30, 2019

    buen trabajo John!

  • Robin Murray on September 18, 2019

    I've been to the Yucatan several times. This is just about spot on. If closer to the coast Key Limes and Tamarind used. Delicious!!

  • Rae Crothers on October 12, 2019

    I live in Yucatán. Sub the different citrus in these for sour oranges and the annatto for achiote, omit the cumin*, and you have a dish using local ingredients here that is very similar to poc chuc. Garnish of pickled onions with cilantro is very Yucatecan. Really, it's just the cumin in this that makes this not really Yucatecan as annato is a sub for achiote and might be easier to find NOB. Not sure what all the "purists" are upset about. (*cumin is barely used in Mexico's myriad of cuisines. Add it and you get Tex-Mex)

  • Kimpo 1000 on October 18, 2019

    Dude you really gotta come to Mexico and try real Mexican food…i mean, not now but soon perhaps

  • pgmp on November 1, 2019

    I've never seeing that in Yucatan, but I'm going to say it looks delicious ! Good job.

  • Hector Gonzalez on November 2, 2019

    Its not exactly the original recepie, like Chef Jhon said, but its very close and looks delicius, the recepie its from Yucatan Mayan culture, and the name its Poc Chuc.

  • Tintifax06 on December 19, 2019

    Great recipies- great humor- love your channel 😁

  • Sarah Graves on December 25, 2019

    Reminds me of al pastor, but with citrus instead of pineapple.

  • john dour on December 29, 2019

    Love your work

  • TubeYouJet on February 4, 2020

    I like your grill

  • gRosh08 on February 14, 2020

    Looks Yummy!

  • neil daut on March 12, 2020

    would it be tastier if the citrus fruits skin were graded a little for that zest….

  • Better With Rum on March 21, 2020

    I died on ‘I’ve never been to the Yucatán, but I hear things….’ LOL 😂

  • Paul Wagner on March 23, 2020

    Sour oranges are typical of Central American and Caribbean cooking.

  • Paul Wagner on March 23, 2020

    You can find achiote (annato) in most mercados or stores that cater to the Hispanic Community

  • cristian contreras on May 4, 2020

    Poc Chuk its the name

  • Hasan Mustafa on June 6, 2020

    P

  • GreenEmperor on July 17, 2020

    The zombie apocalypse is here. =/

  • John King on October 5, 2020

    How did you know about the zombie apocalypse back in May 2016? huh ??

  • Agnes Vanya on October 15, 2020

    I live in Yucatan, so I can tell you that your dish sounds much too delicious to be authentic. A local food critic once said that the food is better in any other state in Mexico, and I'm sorry to say that I agree. It's baffling, because great ingredients are available here. I have to say that Yucatecans do love their own food, and so do many foreigners, so it's all a matter of highly subjective taste.

  • Steve Berryman on November 1, 2020

    Made this last night, instead of grilling, I diced up the pork loin and pan fried it after the 6 hour marinade. Oh wow was it delicious !!!

  • Ace Ma on December 1, 2020

    135°f seems low I thought 145 was the lowest you could go with pork? @chefjohn

  • kar oma on December 10, 2020

    – "what seasoning should i use?"
    – "Red"

  • Peter on February 16, 2021

    Can I make this without cilantro?

  • Cherry Picker Guitars on June 14, 2021

    I’ve got two pork tenderloins defrosting in the fridge – and then I found this! Tonight’s its chef John’s chicken paprikash leftovers, tomorrow it’s this recipe!

  • Cherry Picker Guitars on June 15, 2021

    Just had them! Fantastic tasting pork! Did ‘em as soft shell tacos with warmed to almost toasted sells! This will be summer regular!
    Cheers!

  • Jeff Otieno on July 24, 2021

    how to use a fond and how to use plastic wrap are the two priceless lessons chef john has taught me

  • Zockett Ewy on September 4, 2021

    Loved the recipe! Reminds me of good times at home, and the result looks delicious. Gonna try it soon!
    Also, congrats for not calling this, or even mentioning, "cochinita". Respect.

  • Emily Bruce on October 6, 2021

    I like your voice so calming just what I need when I am cooking in my small hot kitchen

  • GRISH/ G/NCHE/ G/NG on October 27, 2021

    da mistres of da sitraass

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