Braised Pork with Mojo Sauce
Source: Bon Appetit/September 2002

5 1/2 pounds boneless country-style pork ribs, excess fat trimmed, cut into 2 to 3-inch pieces 2 14-ounce cans low-salt chicken broth
1 large head garlic, peeled, chopped
2 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, thinly sliced
Mojo Sauce (see recipe)

MOJO SAUCE:
1 cup olive oil
3/4 cup plus 2 tablespoons fresh lime juice
3/4 cup orange juice
1/2 cup chopped fresh cilantro
8 garlic cloves, minced
1 tablespoon grated orange peel
1 tablespoon dried oregano
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

Preheat oven to 400 F.

Combine pork, broth, half of garlic, bay leaves, salt, and pepper in large ovenproof pot. Cover tightly; bake until pork is very tender, about 1 hour 30 inutes. Using slotted spoon, transfer pork to bowl.

Boil liquid in pot until reduced to 1 1/2 cups, about 30 minutes.

Return pork to pot; simmer until heated through, about 5 minutes.

Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion and remaining garlic; saute until onion is tender and golden brown, about 12 minutes. Season wtih salt and pepper.

Transfer pork to plates; spoon some pan juices over. Top with sauteed onion mixture. Serve with Mojo Sauce.

MOJO SAUCE:
Whisk all ingredients in medium bowl.