Grilled Citrus-Marinated Pork Cutlets
ByPublished on June 15, 2022
Yield
Serves 4 to 6
Ingredients
1½ pounds boneless country-style pork ribs, trimmed⅓ cup lime juice (3 limes)⅓ cup extra-virgin olive oil3 garlic cloves, minced1 tablespoon annatto powder¾ teaspoon brown sugarSalt and pepper½ teaspoon ground coriander1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)1 avocado, halved, pitted, and cut into ½-inch pieces1 tomato, cored and cut into ½-inch pieces2 radishes, trimmed and sliced thin2 tablespoons chopped fresh cilantro
Before You Begin
Serve with warm tortillas or rice.
Instructions
- Cut each rib lengthwise to create 2 or 3 cutlets about â…ś-inch wide. Place cutlets cut side down between 2 sheets of plastic wrap and gently pound to even ÂĽ-inch thickness.
- Combine lime juice, oil, garlic, annatto powder, sugar, ¾ teaspoon salt, ½ teaspoon pepper, and coriander in 1-gallon zipper-lock bag. Add pork to bag and toss to coat. Press out as much air as possible, seal bag, and refrigerate for at least 30 minutes or up to 2 hours, flipping bag occasionally.
- Just before grilling, remove cutlets from bag and pat dry with paper towels; discard marinade. If using charcoal, use kitchen shears to remove and discard bottom of roasting pan; reserve pan collar.
- FOR A CHARCOAL GRILL:Â Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, place roasting pan collar in center of grill, oriented over bottom vent, and pour coals into even layer in collar. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL:Â Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high. - Clean and oil cooking grate. Place cutlets on grill (over coals if using charcoal), Cook, uncovered, until lightly browned on first side, about 2 minutes. Flip cutlets and continue to cook until just cooked through, about 30 seconds. Transfer cutlets to serving platter, top with avocado, tomato, radishes, and cilantro, and serve immediately.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
This signature Mexican dish begins with pork cutlets marinated in sour orange juice, annatto powder, and spices and aromatics. The pork is quickly grilled over a hot fire and then served with tortillas and garnishes. We used boneless country-style pork ribs, which stayed moist during cooking (even when pounded into thin cutlets). We marinated our cutlets in a simple lime juice mixture. Placing them over a concentrated fire let the meat quickly brown without overcooking. Per tradition, we scattered fresh toppings over the cutlets before serving.
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