Jalapeno Pork Stew With Pickled Onions Recipe

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4 tablespoons olive oil

5 pounds boneless pork shoulder or butt, cut into 2-inch pieces

2 teaspoons ground cumin

kosher salt and black pepper

3 tablespoons all-purpose flour

1 cup orange juice

1 14.5-ounce can diced tomatoes, drained

12 cloves garlic, peeled

1 to 2 jalapenos, seeded and sliced

1 large red onion, thinly sliced

1/4 cup red wine vinegar

1 1-pound package frozen cut okra

1 1/2 cups grits

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