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Adobo Grilled Pork with Esquite Stuffed Onions — Fresh homemade recipe photo

Adobo Grilled Pork with Esquite Stuffed Onions

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I made this for the first time during a heat wave when I didn't want to turn on the oven. The charcoal grill did all the heavy work while the onions steamed inside their own leaves — delicate, sweet, and surprisingly substantial as an appetizer or side.
The adobo marinade is simple: soy sauce, vinegar, garlic, bay leaves, and black pepper. It needs at least two hours to penetrate the pork shoulder, which I usually start before leaving for work. When the meat hits the grill, it caramelizes into a sticky-sweet glaze that pairs beautifully with the creamy corn filling inside those charred onions.
The key is not skipping the char on the onion leaves and letting them soften enough to open like petals — you'll know when they're pliable and slightly translucent. That's when you pack them full of esquite and return them briefly to the grill for one last pass over the flames.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Nutrition

Ingredients
  

For the Adobo Grilled Pork
  • 2 lbs pork shoulder cut into 1-inch cubes (or leave whole as a single roast)
  • ½ cup soy sauce
  • ¼ cup white vinegar
  • 4 cloves garlic minced
  • 3 bay leaves
  • 1 tsp whole black peppercorns
  • 1 tbsp brown sugar
  • 2 tbsp olive oil
For the Esquite Stuffed Onions
  • 6 large yellow onions about 8 oz each
  • 2 cans 15.25 oz each Mexican corn, drained and rinsed
  • 3 tbsp mayonnaise
  • ¼ cup cotija cheese crumbled (plus more for topping)
  • 2 tbsp fresh lime juice
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • Salt to taste
  • Fresh cilantro leaves roughly chopped

Method
 

  1. Prepare the adobo marinade: In a large bowl or resealable bag, combine soy sauce, vinegar, minced garlic, bay leaves, black peppercorns, brown sugar, and olive oil. Stir until the sugar dissolves.
  2. Marinate the pork: Add the pork cubes to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 2 hours, or up to overnight. Remove from the fridge 30 minutes before grilling so the meat comes closer to room temperature.
  3. Prepare the grill: Light your charcoal grill (or preheat gas grill) to medium-high heat — about 400°F. You want direct and indirect zones for flexible cooking.
  4. Cook the pork: Place pork pieces on the hotter side of the grill, leaving space between them for browning. Cook for 3-4 minutes per side until deeply caramelized and charred in spots. If using a large single roast, sear all sides first, then move to indirect heat and cook covered for about 20 minutes more. The internal temperature should reach at least 165°F before you remove it. Let rest for 5-8 minutes while you finish the onions.
  5. Prep the onion leaves: Peel away the outermost layers of each onion, keeping the largest intact pieces whole — these are your "leaves." Trim the root end flat so the onions sit upright on the grill grate. Slice a thin layer off the top to create an opening for stuffing.
  6. Make the esquite filling: In a mixing bowl, combine drained corn, mayonnaise, cotija cheese, lime juice, cumin, chili powder, and salt. Mix until creamy and well combined. Taste and adjust seasoning — you want it bright and savory with just enough tang from the lime and cotija.
  7. Stuff the onions: Spoon the esquite mixture generously into each onion cavity, mounding it slightly above the rim. Pack tightly so it holds together when lifted.
  8. Grill the stuffed onions: Place onions on the grill cut-side up over indirect heat for 8-10 minutes until tender and slightly charred on top. For extra char, move them directly over the flames for the final 2-3 minutes — watch closely to avoid burning the filling.
  9. Serve: Remove onions from the grill and let cool for a minute before lifting out the filling with a spoon (or eat straight from the onion!). Serve alongside the adobo pork with extra cotija, cilantro, and lime wedges on the side.

Nutrition

Calories: 480kcalCarbohydrates: 38gProtein: 35gFat: 22gSaturated Fat: 7gCholesterol: 95mgSodium: 1200mgPotassium: 650mgFiber: 4gSugar: 12gVitamin A: 18IUVitamin C: 25mgCalcium: 120mgIron: 3mg

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