- 3 pounds pork butt, trimmed and cut into small chunks
- 1 teaspoon coarse sea salt
- 1 tablespoon canola oil
- 1/2 medium white onion, thinly sliced
- 2 cloves garlic, roughly chopped
- 2 bay leaves
- 2 cups orange juice
- Juice of 2 limes
- 1/2 cup white wine vinegar, divided
- 1/2 medium red onion, thinly sliced into rings
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Discard all but 1 tablespoon fat from pot. Reduce heat to medium low and add white onions. Cook, stirring occasionally, until starting to brown, about 4 minutes. Add garlic and bay leaves and continue stirring until fragrant, about 2 minutes. Return pork to pot and add orange juice, lime juice and 1/4 cup of the vinegar. Bring to a simmer and season with salt and pepper. Cover, reduce heat to low, and cook for about 1 hour, stirring occasionally, until pork is very tender and can be easily pulled into shreds.
Meanwhile, separate red onion slices into rings in a large bowl and season with salt. Let stand for about 10 minutes, then toss with remaining 1/4 cup vinegar and oregano. Set aside for another 30 minutes. Discard bay leaves, then serve warm pork with pickled onions.
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