Makes 6 servings. Difficulty
Zest of 1 lemon 2-1/2 Tablespoons honey 2 Tablespoons red wine vinegar 1/2 cup vegetable oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2-1/2 lbs. boneless pork shoulder, cut into 1 inch pieces 1 small white onion, finely chopped
In a medium bowl, whisk together the lemon zest, honey, sherry vinegar, oil, salt and freshly ground black pepper. Transfer the mixture to a large zip-lock bag. Add the pork pieces, seal and turn to coat. Let marinate at room temperature for 1 hour.
Preheat the oven to 375°F. In a large cast-iron skillet (or heavy skillet) heat 2 tablespoons of the vegetable oil. Add half the pork to the skillet and cook over medium high heat, turning occasionally, for about 6 minutes or until browned on all sides. Transfer pork to a 8x11 inch baking dish. Return the skillet to the heat and add the remaining pork. Cook until browned then add to the pork in the baking dish. Add the onions to the pork along with 2 tablespoons vegetable oil. Mix briefly.
Cover the baking dish with foil and bake, stirring occasionally, for about 1 hour or until the pork is very tender.
Serve the pork with Roasted Garlic Guacamole Dip, Citrus Salsa and warmed corn tortillas.