Pork sirloin cap (picanha suína) is a cheaper fire piece than beef picanha. Ask a US butcher for pork sirloin cap or pork rump with the fat on. If that cut is not in the case, a pork loin roast with a thin fat cap is the fallback. Pork can take garlic and lime. Beef picanha cannot. Cook it through.
Safety instructions
Cook pork to 145°F (63°C) and rest 3 minutes. A butcher or named packer is the better source. Ground pork stays 160°F (71°C).
At a glance
- Region: Sul
- About 2 lb (900 g)
- Lime and cheiro-verde rub, 4 to 12 hours
- Cool side of the fire, 60 to 90 minutes, pull 145°F (63°C)
What to buy
When you go to the meat case, ask for pork sirloin cap or pork rump, fat left on. Some Brazilian shops already label it picanha suína. A pork loin roast with a thin fat cap is the fallback. This is not beef picanha and it is not a smoked ham steak.
Overnight seasoning (about 2 lb / 900 g)
- 2 Persian limes, juiced (about 1/4 cup / 60 ml)
- 1/3 bunch cheiro-verde (parsley and green onion), chopped, about 1/2 cup (120 ml)
- 1 tablespoon (15 ml) dried oregano
- 1 teaspoon (5 g) fine salt
Method
- Blend or mash the lime juice with the cheiro-verde. Rub the pork, then add oregano and salt. Refrigerate 4 to 12 hours. Thirty minutes is enough if that is all the time there is. Keep leftover liquid for a brush.
- Light a two-zone fire with lump charcoal (100% wood lump), not briquettes. See two-zone fire.
- Skewer the piece, or set it fat-side up on the cool side, about 30–40 cm (12–16 in) from the embers. A kettle grill grate is often closer, around 10 cm (4 in), so stay on the empty side.
- 60 to 90 minutes for a 2 lb piece. Brush leftover marinade every 10 minutes for the first half, then stop so the fat can color.
- Cook to 145°F (63°C) in the center. Rest 5 minutes. Slice into strips. A squeeze of lime on the cutting board is the usual finish.
How you know it is done
An instant-read thermometer in the center. Color on the fat lies. 145°F (63°C) plus the rest. If fat drips and flares, move the meat. Barbecue sauce does not go on this piece.
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