By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
592 cal · 20 min
Tangy Yucatecan Grilled Pork with Roasted Onions and Fresh Garnishes
Recipe GLPR61eb3da7e00750
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Average rating: 4.8 (1)
A vibrant Yucatecan-inspired grilled pork dish featuring thin-cut pork steaks marinated in a bright citrus blend of orange and lime juice, then grilled to perfection. The pork is served alongside charred roasted onions, a crisp tangy cabbage slaw, fresh tomato slices, creamy avocado, and fragrant cilantro for a complete, refreshing meal.
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Ingredients
2 medium medium white onions, unpeeled
1½ lb thin-cut, boneless pork steaks or chops, well-trimmed, cut from the shoulder or leg
¼ cup fresh orange juice
½ cup fresh lime juice
salt
freshly ground black pepper
3 cup fresh cabbage, thinly sliced
⅓ cup fresh cilantro, roughly chopped, plus sprigs for garnish
1 lb ripe tomatoes, cored and sliced 1/4-inch thick
1 large large ripe avocado, peeled, pitted and sliced 1/4-inch thick
Directions
Combine the orange juice and lime juice in a small bowl. Place the pork steaks in a shallow dish and pour the citrus marinade over them, ensuring both sides are well coated. Season the pork lightly with salt and black pepper. Let sit for 15–30 minutes at room temperature, or cover and refrigerate for up to 2 hours.
Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates or brush them clean to prevent sticking.
Place the unpeeled onions directly on the grill and cook, turning occasionally, until they are charred and deeply golden on the outside and tender inside, 12–15 minutes. Transfer to a cutting board and let cool slightly. Once cool enough to handle, peel away the charred skin and cut into thick wedges or slices. Season with salt and pepper.
Remove the pork steaks from the marinade, reserving the liquid. Pat the pork dry with paper towels. Grill the steaks for 4–5 minutes per side for medium doneness, or until the internal temperature reaches 145°F at the thickest point. Transfer to a warm plate and let rest for 5 minutes.
While the pork cooks, toss the sliced cabbage in a bowl with 2–3 tablespoons of the reserved citrus marinade, a pinch of salt, and a pinch of black pepper. Let it sit for a few minutes to soften slightly, then add the roughly chopped cilantro and gently toss.
Arrange the grilled pork steaks on a serving platter. Scatter the roasted onions around them, then add the tomato slices and avocado slices in separate sections. Pile the cilantro-cabbage slaw on the plate or to the side.
Garnish with fresh cilantro sprigs and serve immediately while the pork is still warm.
Comments
This recipe hits hard on value and availability in Charlotte. All ingredients are stocked year-round at Harris Teeter, Food Lion, Walmart, and ALDI; pork shoulder or butt for grilling runs $3–4 per pound at any chain, and a four-person batch costs under $12 total. The citrus marinade is honest about its brevity—at least 30 minutes is realistic, plus 15 minutes grilling, so budget 45 minutes start to finish, not the likely stated time. The fresh garnishes (cilantro, avocado, tomato, cabbage) are all staples here, and North Carolina's proximity to Florida citrus groves keeps orange and lime juice cheap and reliable. The only minor catch is that ripe avocado timing is unpredictable; buy one day ahead if you want it ready for dinner service. Leftovers keep well and reheat on a skillet or grill the next night without drying out.
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