Directions:
- Heat medium skillet over medium-high heat. Add onion and garlic to dry skillet and cook until browned in spots on all sides, turning occasionally, about 8 minutes for onion and 4 minutes for garlic. Core and coarsely chop onion. Transfer onion and garlic to blender. Add orange juice and next 7 ingredients to blender; puree until smooth. Transfer to large resealable plastic bag; add pork. Seal bag, releasing excess air; turn to coat. Chill at least 4 hours and up to 1 day, turning occasionally.
- For charcoal grill, light 30 briquettes in chimney starter; heat until ash-gray. Remove top rack from grill and place 1 disposable aluminum pan on 1 side of grill. Pour briquettes onto opposite side of grill. Return rack to grill.
- For 2-burner gas grill, remove rack and place 1 disposable aluminum pan on 1 side of grill. Return rack; light grill (medium heat) on side opposite pan.
- For 3-burner gas grill, remove rack and place 1 disposable aluminum pan in center of barbecue. Return rack and light grill on both sides of pan (not under pan).
- For all grills, brush rack with oil. Place pork with some marinade still clinging on rack above pan. Close lid; insert thermometer into hole in lid. Cook pork until instant-read thermometer inserted into center of roast registers 195°F, about 3 1/2 hours, maintaining grills internal temperature at around 350°F by opening and closing vents, adjusting gas grill's burners, or adding more hot briquettes from chimney starter to charcoal grill.
- Transfer pork to cutting board and let rest 10 minutes. Pull out and discard bone and any large lumps of fat. Using 2 forks or large knife, shred the pork; transfer to platter. Drizzle with a few spoonfuls of drippings from aluminum pan in barbecue, if desired.
- Grill tortillas until slightly charred, about 10 seconds per side. Serve pork with tortillas, Yucatecan Pickled Onions, and Habanero-Tomato Salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399 Kcal (1671 kJ) | ||
| Calories from fat | 186.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.68g | 32% | |
|---|---|---|---|
| Cholesterol | 151.96mg | 51% | |
| Sodium | 516.89mg | 22% | |
| Potassium | 827.99mg | 18% | |
| Total Carbs | 3.12g | 1% | |
| Sugars | 1.27g | 5% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 46.87g | 94% | |
| Vitamin C | 9.9mg | 17% | |
| Iron | 2.5mg | 14% | |
| Calcium | 54.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 151.11 Kcal (633 kJ) | ||
| Calories from fat | 70.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 32% | |
|---|---|---|---|
| Cholesterol | 57.55mg | 51% | |
| Sodium | 195.76mg | 22% | |
| Potassium | 313.57mg | 18% | |
| Total Carbs | 1.18g | 1% | |
| Sugars | 0.48g | 5% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 17.75g | 94% | |
| Vitamin C | 3.8mg | 17% | |
| Iron | 0.9mg | 14% | |
| Calcium | 20.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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