Yield: 6 servings

Braised meats are even better the next day, so throw this together on a Sunday and reap the benefits after a stressful Monday at the office. The sourness of the pickled veggies adds a nice kick of acid to the richness of the pork.

Pat the pork dry, and season with salt and pepper. Add 2 tablespoons oil to a large pot on medium-high heat. Add 1/3 of pork to pan, and sear on all sides until dark brown. Remove from pan, and repeat process with rest of meat.

When all the meat has been seared and set aside, add remaining 2 tablespoons oil, onions, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until vegetables brown, about 10 minutes. Return pork and juices to pot, and add remaining ingredients. Bring to a boil, reduce to a simmer, and cover. Cook until meat is tender, about 90 minutes.

Bring vinegar, sugar, and water to a boil in a small pot. Add shallots and jalapeños to a airtight container. Pour vinegar mixture over shallots, cover, and refrigerate at least 1 hour.

Add sour cream, buttermilk, and lime juice to a small bowl. Mix well. Cover and refrigerate until serving.