Prep 15 mins
Cook 15 mins
In researching Yucatecan cooking I have found this is Mexican region with strong Mayan and European influence which translates into their food. This recipe was found in "Totally Garlic Cookbook" a small book my late DM picked up on one of her many trips to the Gilroy Garlic Festival. Preparation time does NOT include marinating time.
- 2 cups lime juice
- 12 garlic cloves, peeled and minced
- 1 tablespoon coarse salt
- 4 lbs boneless pork shoulder, thinly sliced across the grain by butcher
- thinly sliced cucumber (to garnish)
- Whisk together the lime juice, garlic, and salt in a large pan or bowl. Add pork slices and toss to evenly coat. Cover and refrigerate 2 to 8 hours.
- Preheat the grill or broiler. Grill or broil the pork over medium flames about 15 minutes, turning frequently to avoid scorching. Serve with warm tortillas, cucumbers, and tomato salsa.
Very good plus EASY which earns high marks from me! I reduced the marinade to serve one person but with two pork chops. I used 2 limes. Grilled ours along with Cranberry, Apple, and Sweet Potato Packet. Super meal. Thanks Chabear01 for sharing. Made for Let's P-A-R-T-Y!
Oh, this was marvelous! I was a little concerned about the amount of lime juice, but went with it. When I took it out of the fridge, the meat looked almost cooked. When I grilled it, it smelled a little bit like heaven. That is, of course, if heaven smells a lot like garlic, too! Can't say enough about this recipe. Thnx, so much, Chabear01. Made for My-3-Chefs 2008.