The Tiny Kitchen Assistant separates the "onion rainbows."
Personally, I think that the pickled onions make the dish, but there’s also something to be said for a meal that can be made the day before and reheated. It’s even better reheated, because the citrus and garlic flavors intensify and have plenty of time to meld. Serve with tortillas or spoon over rice.
Because it reheats well, this is a good meal for potlucks, gatherings, delivering to someone in need, or to freeze for once-a-month cooking. I usually make a double batch so that I have some on hand in the freezer. You just never know when it will come in handy.
Ingredients
- 3 pounds pork butt, trimmed of fat and cut into 1″ chunks
- Salt and pepper to taste
- 1 Tbsp vegetable oil
- 1/2 white onion, thinly sliced
- 2 garlic cloves, crushed
- 2 bay leaves
- 2 cups orange juice
- 2 limes, juiced
- 1/2 cup white wine vinegar, divided
- 1/2 red onion, thinly sliced
- 1/4 tsp dried oregano
Instructions
Season pork with salt and pepper; set aside. Heat oil over medium-high heat. Brown pork in batches, searing on all sides. Transfer pork to a plate and set aside.
Reserve 1 Tbsp of fat in the pot. Reduce heat to medium-low and add white onions. Cook until they begin to brown, about 5 minutes. Add garlic and bay leaves and continue stirring until fragrant, about 1-2 minutes.
Return the pork to the pot and add orange juice, lime juice, and 1/4 cup of vinegar. Bring to a simmer and season with salt and pepper. Cover, reduce heat to low, and cook for about an hour, stirring occasionally, until the pork is able to be pulled apart in shreds. You can also achieve the same effect with a slow cooker at low temperature.
After covering the pork, separate the red onion rings and season with salt. Let stand for approximately 10 minutes, then toss with 1/4 cup vinegar and oregano. Set aside until the pork is finished.
Results
As usual, the Tiny Kitchen Assistant loved the meat. He shunned the onions, but was perfectly happy to wrap his pork in tortillas and make mini-burritos. I served the pork with a side of black beans, another TKA favorite.
Tags: freezes well, main dish, mexican, OAMC, once a month cooking, pickled onions, pork, Recipe, slow cooker, stovetop
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