*This recipe was inspired by my trip to La Loma Supermarket.
Here is why I was excited to see the full service butcher at La Loma Supermarket. Thin sliced pork marinated in adobo sauce is a staple of mexican butchers. It is the perfect cut for quick weeknight tacos.
*As I've mentioned before, the kids love tortillas, so anything that will fill them is a good candidate for a weeknight dinner for us. Diane makes us fresh corn tortillas...when she's available. When she's not, I use corn tortillas bought from the mexican grocery, or tostadas (as in the picture above). Corn tortillas don't keep well, so you have to buy them from a high-turnover store like a mexican grocery for them to be decent.
As I said, this cut of pork makes for a fast grilled weeknight meal. It cooks very quickly because it is so thin. Even taking the preheating, resting, and chopping steps into account, the pork is ready to put on the table in as little as 25 minutes.
*If your knife skills are good, the active cooking and chopping steps are 5 minutes of that. Ten minutes, tops.
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📖 Recipe Card
Grilled Thin Sliced Pork Adobo
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
Thin-sliced pork in adobo marinade from the Mexican butcher, seared on a hot grill in 3 minutes and chopped for quick weeknight tacos.
Ingredients
- 2 pounds thin sliced pork in adobo sauce (from a Mexican butcher)
- ½ lime
- Corn tortillas or tostadas, for serving
Instructions
- Preheat the grill: Set up your grill for direct high heat. On a gas grill, turn all the burners to high and preheat for 10 to 15 minutes, then brush the grate clean.
- Grill the pork: Lay the pork slices on the grill, spreading each piece out flat. Close the lid and cook for 2 minutes, until you can see the pork looking cooked around the edges. Flip, spread out any folds, and cook for 1 minute more.
- Rest: Move the pork to a plate, squeeze the lime over the top, and let rest for 5 minutes.
- Chop and serve: Cut the pork crosswise into ¼ inch strips, and serve with tortillas or tostadas and your favorite taco toppings.
Notes
Equipment: A grill (I use a Weber Summit 650).
Get the grill as hot as you can. The pork cooks so fast that you only have time to sear the first side; the second side just needs to cook through.
Make your own: No Mexican butcher? Cut a 6 to 8 inch piece of pork loin lengthwise into very long slices, as close to ¼ inch thick as you can. Marinate in adobo marinade for at least an hour, or overnight.
Thin cut pork chops: Marinate thin cut chops from the grocery store in adobo. They're thicker, about ½ inch, so grill them for 3 minutes on the first side and 1 minute on the second.
Toppings: Toasted ancho salsa, chopped cilantro, shredded Mexican cheese and lime wedges. Other good choices are shredded lettuce or cabbage, sliced or pickled jalapenos, avocado, diced tomatoes, thin sliced onions, quick red salsa and tomatillo salsa.
Buy corn tortillas from a busy Mexican grocery - they don't keep well, so you want them fresh.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Toasted Ancho Chile Salsa
Slow Cooker Beef Barbacoa
Inspired by:
La Loma Supermarket
Rick Bayless Mexican Everyday
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