Name: Orange-and-Lime-Marinated Grilled Pork
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Cuisine: mexican
Ingredients: 2 1/4 pounds (1 kg) skinless, boneless pork shoulder (see Cook’s Note); 1 teaspoon finely grated lime zest; 2/3 cup fresh lime juice (about 5 limes); 1 teaspoon finely grated orange zest; 2/3 cup fresh orange juice (about 3 oranges); 4 garlic cloves, finely grated; 2 3/4 teaspoons Morton kosher salt (0.63 oz/18 g); 2 teaspoons recado de todo clase* or 1 teaspoon freshly ground black pepper; Vegetable oil, for the grill; 1 medium red onion (10.1 oz/287 g), quartered; 8 medium radishes, thinly sliced; Sliced avocado; Cilantro leaves and tender stems; Warm tortillas de maíz*; Salsa de zanahoria (carrot salsa)*; Chiles habaneros encurtidos (charred pickled habaneros)*; Lime wedges; *recipe available in cookbook

Directions

Place the pork shoulder on a parchment-lined sheet pan and freeze, uncovered, until almost completely frozen, for about 2 hours.
Using a very sharp knife, thinly slice the pork crosswise into 1/8-inch-thick pieces. Transfer to a large zip-top freezer bag set inside a large bowl and refrigerate until ready to marinate.
In a medium bowl, whisk the lime zest and juice, orange zest and juice, garlic, salt and recado de todo clase. Pour over the pork, seal the bag and squeeze the bag to coat the pork. Refrigerate for at least 30 minutes and up to 90 minutes.
Prepare a gas grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. (Alternatively, prepare a charcoal grill for high heat.)
Remove the pork from the marinade, shaking off any excess; brush off the garlic and zests. Grill the pork, turning once, until charred, for 1 to 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into 2-inch pieces.
Grill the onion quarters, turning them occasionally, until charred on all sides, 3 to 4 minutes per side. Transfer to a cutting board. Cut crosswise into 1-inch pieces and separate the individual layers of the onion.
Arrange the pork on a large platter. Top with the charred onion, radish slices, avocado slices and cilantro. Serve with the warm tortillas de maíz, salsa de zanahoria, chiles habaneros encurtidos and lime wedges.

Cook’s Note

Save yourself 2 hours and some hassle by asking your butcher to thinly slice your pork shoulder.

Photograph by Ren Fuller

REPRINTED WITH PERMISSION FROM MI COCINA: RECIPES AND RAPTURE FROM MY KITCHEN IN MÉXICO BY RICK MARTÍNEZ. COPYRIGHT © 2022. PHOTOGRAPHS COPYRIGHT © 2022 BY REN FULLER. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE.