If you are looking for the ultimate game-day mashup, you have to try these citrus marinated grilled pork tacos! We are taking the bright, citrusy soul of Yucatecan Poc Chuc and wrapping it in that nostalgic, cheesy double-decker crunch we all love. By marinating the pork in fresh citrus and finishing it in a savoury au jus, I have found the secret to keeping the meat incredibly tender and juicy, even if you prep it ahead of time.
To round out the flavour profile, you will finish the assembly with a creamy, spicy guacamole and a fresh avocado salsa that adds a nice contrast to the warm pork. The whole thing gets topped off with zesty pickled red onions, giving you a bright, vinegary pop in every single bite!
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What is Poc Chuc?
Poc Chuc is a quintessential Mayan dish from Mexico's Yucatán Peninsula. The name literally translates to “toast” (poc) over “charcoal” (chuc), referring to the traditional method of grilling the meat over a wood fire.
What makes it truly special is the marinade: thin slices of pork are soaked in the juice of sour oranges (Seville oranges), which provides a unique, sharp acidity that tenderizes the meat. Since sour oranges can be hard to find, many modern recipes (like this one) use a blend of orange and lime juice to replicate that signature tangy, bright flavour.
Why We Love This Recipe
- Flavour Layering: The combination of fresh orange and lime juices provides a bright acidity that cuts through the richness of the pork.
- Perfect Texture: You get the “crunch and munch” of a hard shell with the security and cheesy goodness of a soft flour tortilla.
- Make-Ahead Friendly: The pork can be grilled in advance and reheated in the citrus au jus without losing moisture.
Ingredients
Pork and Marinade
- Pork loin or a boneless pork shoulder
- Fresh orange juice
- Fresh lime juice
- Garlic cloves
- Taco seasoning
- Kosher salt
- Avocado oil
Garlic Citrus Au Jus (for Reheating)
- Reserved marinade
- Low-sodium chicken stock
- Butter
- Orange zest
- Black pepper to taste
Spicy Guacamole
- Avocados From Mexico
- Fresh lime juice
- Jalapeño
- Garlic clove
- Kosher salt
Chunky Avocado Salsa
- Tomatoes
- Avocados From Mexico
- Fresh cilantro
- Fresh lime juice
- Kosher salt
Pickled Red Onions
- Red onion
- Jalapeño
- Fresh lime juice
- Apple cider vinegar or white vinegar
- Sugar
- Kosher salt
- Dried oregano
Double Decker Assembly
- Small hard taco corn shells
- Small soft flour tortillas
- Taco cheese sauce
See the recipe card below for exact quantities.
Instructions
Prepare the Marinade
Whisk together the orange juice, lime juice, garlic, taco seasoning, salt, and oil. Immediately measure and reserve ⅓ cup (75 ml) of this liquid, then refrigerate. Note: It is vital to reserve this portion before adding the raw meat to prevent cross-contamination.
Marinate the Pork
Slice the pork loin into thin pieces, approximately ¼ inch (6 to 8 mm) thick, cutting across the grain for tenderness. Toss the pork in the remaining marinade. Cover and refrigerate for 1 to 2 hours. Do not exceed 2 hours, or the citrus will begin to “cook” the meat and change the texture.
Quick-Pickle the Onions
In a small saucepan, combine the lime juice, vinegar, salt, and sugar. Bring to a gentle simmer, stirring until dissolved. Pour the hot liquid over the sliced onions, jalapeños, and oregano. Let cool to room temperature, then refrigerate. These are ready in just 30 minutes.
Grill the Pork
Preheat your grill to medium-high heat (about 400°F/205°C). Remove the pork from the marinade and let the excess drip off. Grill for 2 to 3 minutes per side until lightly charred and cooked through. Transfer to a tray, tent with foil, and rest for 10 minutes before slicing into bite-size strips.
Simmer the Au Jus
In a small saucepan, combine the reserved marinade, chicken stock, butter, and orange zest. Simmer for 5 minutes. Season with black pepper and reduce the heat to low.
Reheat and Glaze
Add the sliced pork to the hot au jus. Stir gently to coat and heat for 3 to 5 minutes until the pork is hot and glossy. Aim for an internal temperature of 130°F to 140°F (55°C to 60°C).
Prepare Toppings and Assemble
Guacamole: Mash avocados with lime juice, jalapeño, garlic, and salt.
Salsa: Gently fold together tomatoes, diced avocado, cilantro, lime, and salt.
Assembly: Warm the flour tortillas and toast the hard shells in a 300°F (150°C) oven for 3 minutes. Spread a thin layer of cheesy filling over one side of the soft torilla, then wrap the soft tortilla around a crunchy shell.
Fill with the warm citrus-marinated pork taco meat, then top with guacamole, salsa, pickled onions and cilantro leaves.
Tips, Substitutions & Serving Suggestions
- Substitution: If you cannot find pork loin or shoulder, chicken thighs work beautifully with this citrus marinade.
- Pro Tip: For the crunchiest tacos, toast the hard shells in a 300°F (150°C) oven for 3 minutes before assembling.
- Serving Suggestion: Serve with a side of Mexican Grilled Corn Salad or a simple black bean salad to round out the plate.
- Storage: Keep the pickled onions in a glass jar in the fridge; they stay delicious for up to two weeks!
Love these Marinated Pork Tacos? Try these next:
- Flank Steak Tacos
- Air Fryer Salmon Tacos with Mango Slaw & Avocado Crema
- Roasted Chicken Tacos
- Pollo Asado Tacos with a Baja Twist
📖 Recipe
Citrus-Marinated Grilled Pork (Poc Chuc) Double Decker Tacos
Ingredients
Pork and Marinade
- 1 lb pork loin or a boneless pork shoulder 450 g
- ⅓ cup fresh orange juice 80 ml
- 2 ½ tablespoon fresh lime juice 35 ml
- 2 cloves garlic finely grated
- 2 ½ teaspoon taco seasoning
- 1 teaspoon kosher salt
- 1 ½ teaspoon avocado oil
Garlic Citrus Au Jus (for Reheating)
- ¼ cup 60 ml reserved marinade
- 6 tablespoon 90 ml low-sodium chicken stock
- 1 ½ teaspoon butter
- 1 teaspoon orange zest
- Freshly cracked black pepper to taste
Spicy Guacamole
- 2 ripe Avocados From Mexico
- 2 teaspoon fresh lime juice
- ½ jalapeño very finely minced
- 1 small clove garlic finely grated
- ½ teaspoon kosher salt
Chunky Avocado Salsa
- 2 medium tomatoes seeded and finely diced
- 2 ripe Avocados From Mexico diced
- 1 tablespoon finely chopped cilantro
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
Pickled Red Onions
- ½ medium red onion thinly sliced
- ½ jalapeño thinly sliced
- ½ cup 120 ml fresh lime juice
- ½ cup 120 ml apple cider vinegar or white vinegar
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- Pinch of dried oregano
Double Decker Assembly
- 6 crunchy taco shells
- 6 small soft flour tortillas
- taco cheesy filling
Instructions
Prepare the Marinade
- Whisk together the orange juice, lime juice, garlic, taco seasoning, salt, and oil. Immediately measure out and reserve ⅓ cup (75 ml) of this liquid and refrigerate. Note: It is vital to reserve this portion before adding the raw meat to prevent cross-contamination.
Marinate the Pork
- Slice the pork into thin pieces, approximately ¼ inch (6 to 8 mm) thick, cutting across the grain for tenderness. Toss the pork in the remaining marinade. Cover and refrigerate for 1 to 2 hours. Do not exceed 2 hours, or the citrus will begin to “cook” the meat and change the texture.
Quick-Pickle the Onions
- In a small saucepan, combine the lime juice, vinegar, salt, and sugar. Bring to a gentle simmer, stirring until dissolved. Pour the hot liquid over the sliced onions, jalapeños, and oregano. Let cool to room temperature, then refrigerate. These are ready in just 30 minutes.
Grill the Pork
- Preheat your grill to medium-high heat (about 400°F/205°C). Remove the pork from the marinade and let the excess drip off. Grill for 2 to 3 minutes per side until lightly charred and cooked through. Transfer to a tray, tent with foil, and rest for 10 minutes before slicing into bite-size strips.
Simmer the Au Jus
- In a small saucepan, combine the reserved marinade, chicken stock, butter, and orange zest. Simmer for 5 minutes. Season with black pepper and reduce the heat to low.
Reheat and Glaze
- Add the sliced pork to the hot au jus. Stir gently to coat and heat for 3 to 5 minutes until the pork is hot and glossy. Aim for an internal temperature of 130°F to 140°F (55°C to 60°C).
Prepare Toppings and Assemble
- Guacamole: Mash avocados with lime juice, jalapeño, garlic, and salt.
- Salsa: Gently fold together tomatoes, diced avocado, cilantro, lime, and salt.
- Assembly: Warm the flour tortillas and toast the hard shells in a 300°F (150°C) oven for 3 minutes. Spread a thin layer of cheesy filling over each. Wrap the soft tortilla around a crunchy shell. Fill with the warm citrus pork, then top with guacamole, salsa, and pickled onions.
💬Tried this recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
Tips, Substitutions & Serving Suggestions
- Substitution: If you cannot find pork loin or shoulder, chicken thighs work beautifully with this citrus marinade.
- Pro Tip: For the crunchiest tacos, toast the hard shells in a 300°F (150°C) oven for 3 minutes before assembling.
- Serving Suggestion: Serve with a side of Mexican Grilled Corn Salad or a simple black bean salad to round out the plate.
- Storage: Keep the pickled onions in a glass jar in the fridge; they stay delicious for up to two weeks!
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