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Yucatan-Style Braised Pork

Serves 8
Time 1 hr 30 min
Perfect for entertaining, this tender braised pork can be made the day before and reheated. Serve with tortillas, pickled onions, shredded cabbage and hot sauce, and let guests assemble their own plates.
Ingredients
  • 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
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Method

Season pork with salt and pepper; set aside.

Heat oil in a large pot over high heat.

Add pork in batches so as not to crowd the pot and cook, stirring occasionally, until browned on all sides, about 2 minutes per side.

Using a slotted spoon, transfer pork to a large plate as done.

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.