Go Back
–+ servings
Three citrus marinated grilled pork double decker tacos in a stand.

Citrus-Marinated Grilled Pork (Poc Chuc) Double Decker Tacos

If you are looking for the ultimate game-day mashup, you have to try these 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!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Marinating Time 1-2 hours 1 hour
Total Time 2 hours
Course Appetizer, Dinner, Game Day Snack, Lunch, Main Course
Cuisine Mexican-Inspired, Yucatecan-American Fusion
Servings 6 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! 
Keyword cheesy double decker taco, citrus marinated pork, grilled pork tacos, poc chuc recipe, yucatecan recipes
Tried this recipe?Let us know how it was!