2 1/2 pounds pork loin or boneless country-style ribs
2 cups water
12 garlic cloves, peeled, and crushed
1 large onion chopped
1/2 cup sour orange juice (or 1/4 cup orange and 1/4 cup lime juice)
2 teaspoons oregano
1 teaspoon cumin
1/2 cup pure Spanish olive oil
1/4 cup lard
1/2 teaspoon salt
1/2 fresh onion sliced into rings
1. Cut pork into two-inch chunks. To make the marinade: whisk together garlic, chopped onion, sour orange juice, 1/2 cup olive oil, oregano, cumin and salt. Mix the marinade with the pork chunks so that they`re all covered. Marinate for at least four hours or overnight in the refrigerator.
2. Remove meat from marinade. Place the meat in a pot with two cups of water and 1/4 cup lard. Bring to a boil, reduce heat to low and simmer, uncovered, until all water boils away - about 30 to 45 minutes. Lightly brown the pork in the oil until crispy on the outside - you don`t want overcook it! Toss in the onion slices and saute briefly. Garnish with lime wedges. Serve with rice and plantains.