Servings: 5
Ingredients
For the pork loin:
- 1 1/2-2 lb pork loin with fat removed
- 2 tablespoons of oil
- 1 tablespoon of lemon juice
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika or ancho chili powder
- ½ teaspoon of cumin
For the coleslaw:
- 2 cups of shredded green cabbage
- ¼ cup white onion thinly sliced
- 1 tablespoon of lemon juice
- 1 tablespoon of oil
- ½ teaspoon of salt
Optional:
- 1 tablespoon of cilantro chopped
- For the Xni-Pec sauce:
- ½ cup of red onion finely chopped
- 1-2 habaneros finely chopped
- 1 Roma tomato diced
- 2 tablespoons of orange juice
- 1 tablespoon of lemon juice
- 1 tablespoon of apple cider vinegar or white vinegar
- ¼ cup chopped cilantro
- ½ teaspoon of salt
- Pepper to taste
Instructions
For the coleslaw:
- Combine the cabbage, onion, lemon juice, oil, salt, and cilantro (if using) in a bowl. Let it sit for 15 minutes to soften slightly.
For the Xni-Pec sauce:
- Combine the red onion, habanero pepper, tomato, orange juice, lemon juice, vinegar, cilantro, salt, and pepper in a bowl. Mix and let cool for 10-15 minutes to allow the flavors to meld.
- Cover the pork loin with the oil, lemon juice, salt, pepper, garlic powder, paprika, and cumin.
- Let it rest for 15-20 minutes while the grill heats up.
- Preheat the grill to medium-high heat. Sear the pork loin for 3-4 minutes per side. Move it to indirect heat and grill for another 15-20 minutes until the internal temperature reaches 145°F. Let it rest for 3 minutes, then slice thinly against the grain.
- Heat the tortillas.
- Add a small handful of the coleslaw.
- Place slices of roast pork on top.
- Pour Xni-Pec sauce on top with a spoon.
- Finish with a touch of fresh lemon.
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