Yucatan Style Citrus Pork with Pickled Onions » Foodom

Yucatan Style Citrus Pork with Pickled Onions

$27.08 Cooking Fee
Serving Size: 5 oz
Recipe by:
Syd Bailey
Tangy and spicy with a kick of pickled onions. This dish is great with Mexican rice and fresh tortillas
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Adjust the ingredients measurement scale here by changing this number. 10


Pickled onions

  • Place onions in mixing bowl and mix all ingredients. Let sit in refrigerator while pork cooks


  • Cut pork into strips (like you would for fajitas or stir fry). Trim off excess fat.
  • Heat oil in large skillet. Add pork, onions and garlic and cook over medium high heat for 6 to 7 minutes , turning so pork is cooked evenly. Add jalapenos, salt and pepper and stir to combine. Add juices and cook over medium high heat until sauce is reduced and thickened. Remove from heat and sprinkle with cilantro

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook10
Total Time25 minutes
Recipe Serving Size10




  • 3 pound pork shoulder trimmed of fat and sliced into strips, or boneless skinless chicken thighs
  • 2 tablespoon avocado oil or lard, or your favorite high heat oil
  • cup white onion slivered
  • 2 tablespoon garlic minced
  • 3 tablespoon jalapeno sliced
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • 2 cup orange juiced
  • ½ cup lime juice
  • cup fresh cilantro chopped

Pickled onions

  • 1 ½ cup red onion slivered
  • 1/3 cup cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon Kosher salt
  • teaspoon ground black pepper

Cooking Tools Required

Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Tongs, Top Stove


Calories: 199kcal | Carbohydrates: 12g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 67mg | Potassium: 476mg | Fiber: 1g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 38mg | Calcium: 30mg | Iron: 1mg

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