Name: Grilled Pork with Fiery Salsa
Yield: Serves 4
Cuisine: Mexico
Ingredients: ½ teaspoon coarse salt (kosher or sea), or more to taste; 1 to 3 habañero peppers or Scotch bonnet chiles; 2 ripe medium-size tomatoes; 1 cup fresh sour orange juice (see box), or ¾ cup fresh lime juice plus ¼ cup fresh regular orange juice; 2 teaspoons table salt; 1 large red onion, peeled, root end left intact; 3 tablespoons coarse salt (kosher or sea); 3 tablespoons fresh sour orange juice (see box), or 2 tablespoons fresh lime juice plus 1 tablespoon fresh regular orange juice; 8 tortillas (6 inches or larger), for serving; 2 pork tenderloins (about 1½ pounds total); ¼ cup chopped fresh cilantro; 1 clove garlic, minced

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

There are many reasons people visit the Yucatán: To explore the Mayan ruins at Uxmal and Chichén Itzá. To lounge on the beaches of Cozumel and Cancún. For me, I came to this peninsula on the southeastern coast of Mexico for the purpose of eating poc chuc.

Poc chuc is one of the world’s great pork dishes—and best-kept secrets. Unless you’ve been to the Yucatán, you’ve probably never heard of it. The name suggests that poc chuc is an ancient dish: poc is th