In a large bowl, season the pork with vinegar and salt.
In a large Dutch oven or heavy-bottom pot, add the seasoned pork, bay leaves and water and bring to a boil over medium heat. When it comes to a boil, reduce the heat to low and simmer, partly covered, adding water as needed to make sure pork does not burn and occasionally stirring. Cook for 1½ 2 hours or until the pork is tender.
Heat the oil in the pan with the pork, add the onions and cook for 15 minutes, add water (1 tablespoon at a time) only if needed.
Serve with lime wedges. Enjoy.
