Poc-Chuc (Grilled Yucatan Pork Steak)

• 12 each pork steaks, blade 1/2 inch thick
• 32 ounces orange juice sour
• 3 ounces achiote paste
• 4 teaspoons kosher salt
• 2 teaspoons oregano dried
• 2 teaspoons thyme dried
• 2 teaspoons black pepper
• 8 cups water
• 10 medium red onion very thinly sliced
• 16 ounces white vinegar
• 1 bunch cilantro chopped
• 1/2 each habanero chili peppers roasted, finely chopped
• 1 x salt and black pepper to taste

1. MARINADE: Blend all marinade ingredients in blender or food processor.
2. Marinate pork at least 3 hours.
3. PICKLED RED ONIONS: Bring water to boil in deep saucepan.
4. Add onions and blanch for 1 minute.
5. Drain and place in stainless steel bowl.
6. Toss with vinegar, cilantro, chile, salt and pepper.
7. PORK: Grill pork steaks.
8. Serving Suggestions: Serve with pickled red onions and Mexican yellow rice.
9. Garnish with habanero chile peppers and cilantro.

pork, orange juice sour, achiote paste, kosher salt, oregano dried, thyme, black pepper, water, red onion, white vinegar, cilantro, habanero chili peppers, salt

Taken from recipeland.com/recipe/v/poc-chuc-grilled-yucatan-pork-s-47422 (may not work)