Marinaded Grilled Yucatan Pork Chops

  • 6-8 bone-in, 1 inch thick, pork chops
  • 1 bottle CaJohn’s Yucatan Pit Marinade
  • 1 medium spanish onion, diced fine

Rinse ribs and pat dry. Place in a large plastic zipper back and cover with marinade. Add diced onions and toss in bag until well-coated. Place in refrigerator for 12-24 hours.

Pre-heat grill to medium-high. Place chops on grill for 4-6 minutes, then turn for 4-6 more. Allow to rest, covered, for five minutes then serve.

Dry-rubbed Yucatan Country Ribs

Preheat oven to 325 degrees Fahrenheit.

Rinse ribs and pat dry. Trim excess fat, if necessary. Dust ribs liberally on all sides with rub. Place in foil lined, or greased, baking dish and cover with sliced onions.

Bake for 2 hours. NOTE: Baking times my vary based on how thick the ribs are.

Cover with BBQ sauce, if desired, and bake for 20-30 minutes more. Ribs are fully cooked when an inserted meat thermometer reads 145 degrees Fahrenheit.

Allow to rest, covered with foil, for 5-10 minutes, then serve.


tamlesCorn Cake:

¼  Cup Masa Harina

½  Cup Yellow Corn Meal

¼  Cup Sugar

1  tsp Salt

2  tsp Baking Powder

1  Can Cream Style Corn

¼  Cup Melted Butter

¼  Cup Water

Corn Husks



1   4-5 lb  Pork Butt

1 Cup CaJohns Yucatan Pit Marinade

1-2 Cans of Beer

4 oz  CaJohns Sandia Spice Blend

4 oz  CaJohns Chop House Spice Blend

CaJohns Smoked Chile Sauce


Pickled Onion:

1  Red Onion (sliced thin)

1  Cup White Vinegar

½  Cup Sugar

1  tsp  Salt

1  tsp Course Ground Black Pepper

1  tsp Granulated Garlic

For the Onions:   Put the sliced onion in a Mason style jar. In a saucepan, add remaining ingredients and  bring to boil.  Carefully pour the hot liquid into the jar with the onions making sure the onions are completely covered by the liquid.   Put the lid on the jar tightly and let cool. Once the onions are cool, put them in the refrigerator. These onions are delicious right away, but get better if they sit for a day or two.  


For the Pork: Pre-heat oven to 250°.  Mix the Sandia and Chophouse Spice Blends.  Rub the pork butt with the mix making sure to evenly coat the entire piece of meat.  Place the seasoned meat in a small roasting pan.  Add the Yucatan Pit marinade to pan and then the beer making sure to not rinse off the seasoning. The liquid should come half way up the side of the meat.  Place the lid on the pan or cover tightly with foil.  Place on center rack of oven and cook for 4-5 hours or just until meat is tender and can easily be pulled apart.  Remove the meat from the pan to a platter and let rest for at least 20 minutes.  Save the liquid from the pan and skim off the fat.  Once the meat has rested, pull apart and drizzle with the reserved liquid to ensure the meat stays moist. Cover the meat and keep warm.


Corn Cake:  Once the pork is done, put together the corn cake.  Set oven to 350°.  Add all dry ingredients in a bowl and mix thoroughly.  Stir in the wet ingredients and mix until there are no lumps and the butter is completely incorporated.  Pour into a lightly greased 9” X  5” pan.  Bake on the center rack of the oven for 40 min or until the center of the cake no longer jiggles when the pan is moved.


Assemble the Tamales:  Cut one of the dry corn husks into a 6” X 6” square and place in the center of plate.  Place a ¼ to ½ cup scoop of the warm corn cake in the center of the husk square and flatten out into a 4 inch circle.  Pile 4 to 6 ounces of warm pulled pork on top of the spread out corn cake and drizzle with CaJohns Smoked Chile Sauce. Top with the pickled onions and garnish with a sprig of fresh cilantro.  Enjoy!


2 Cups of uncooked rice

2 Pounds of Smoked Sausage

2 Bottles CaJohns Barbeque Sauce (your favorite)

Cook the rice according to the manufacturer’s instructions. While rice is cooking cut the smoked sausage into small squares or half rounds and brown in a soup pot or high-wall skillet. When sausage is brown, add the barbeque sauce. Heat to simmer. When rice is done cooking, add it to the sauce stir. When the mixture is combined, remove from heat and serve.

Note: You can vary the heat and flavor of this dish by your choice of sausage and sauce. You can use a spicy sausage or a hotter barbeque sauce if you want to “kick it up” or you can use a mild sausage and a mild sauce. Any kind of sausage works well, or you can use ground sausage if you like.


4 center loin pork chops

3/4 cup Italian dressing

1 tsp. Worcestershire sauce

1 Tbsp. Fire Dust


Place all ingredients is a zip lock bag and marinate overnight in refrigerator. Remove pork chops from bag, discard marinade. Grill over a medium-hot fire, turning only once, until done. Serves 4


4 center loin pork chops

6 Tbsp. CaJohns Select Grillin’ Sauce

2 Tbsp. molasses


Combine CaJohns Select Grillin’ sauce and molasses in a small bowl. Grill over medium-hot fire, basting with mixture, turning chops only once. Serves 4


4 center loin pork chops

1 cup Teriyaki Marinade

2 Tbsp. Krakatoa!

1/2 cup chopped green onions


Combine all ingredients in a plastic bag. Marinate overnight in refrigerator. grill over a medium-hot fire, turning once. Serves 4


4 center loin pork chops

1/4 cup peach preserves

1/3 cup honey mustard

2 Tbsp. Krakatoa!

2 Tbsp. Fresh squeezed lemon juice (not concentrate)


Combine preserves, mustard Krakatoa! and fresh squeezed lemon juice in a small bowl. Grill chops over a medium-hot fire, turning occasionally and basting with mixture. Serves 4


4 boneless center loin pork chops

2 cloves garlic, crushed

1 Tbsp. ground coriander

2 Tbsp. Fire Dust Rub

3 Tbsp. Teriyaki Sauce


Combine all ingredients in a plastic bag, marinate for 30 minutes. Grill over a medium-hot fire turning once.

Serves 4


4 butterflied center loin pork chops, grilled.



1 cup Creole Mustard

1 cup dry white wine

1/2 cup honey

1/4 cup CaJohns Jalapeño Garlic Hot Sauce


In a small saucepan, mix all ingredients together. Cook over medium heat until it boils, remove from heat and pour over grilled pork chops