Yucatan-Style Braised Pork
4

Serves 8

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.

View user submitted photos
    Ingredients: 
    • 3 pounds pork butt, trimmed and cut into small chunks
    • Salt and pepper, to taste
    • 1 tablespoon vegetable oil
    • 1/2 white onion, thinly sliced
    • 2 cloves garlic
    • 2 bay leaves
    • 2 cups orange juice
    • 2 limes, Juice of
    • 1/2 cup white wine vinegar, divided
    • 1/2 red onion, thinly sliced
    • 1/4 teaspoon dried oregano
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    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.

    Nutritional Info: 
    Per Serving:420 calories (160 from fat), 18g total fat, 6g saturated fat, 145mg cholesterol, 240mg sodium, 10g carbohydrate (0g dietary fiber, 6g sugar), 51g protein
    Special Diets: 

    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. See our Terms of Service.

    Recipe Discussion