Tangy Yucatecan Grilled Pork with Roasted Onions and Fresh Garnishes - Rick Bayless

Ingredients

• 2 medium onions (12 ounces total), unpeeled
• 1 ½ pounds boneless pork loin, sliced ¼ inch thick
• 2 teaspoons salt, plus more for seasoning the vegetables
• 1 cup fresh sour orange juice (divided use) OR ¾ cup fresh lime juice mixed with ¼ cup fresh orange juice (divided use)
• 1/2 teaspoon fresh black pepper, plus more for the vegetables
• 3 garlic cloves, finely chopped
• 3 cups thinly sliced cabbage (my preference is savoy or Napa cabbage, but any one will work)
• 1/3 cup roughly chopped cilantro, plus a few sprigs for garnish
• 1 pound (2 medium-large round) ripe tomatoes, cored and sliced about ¼-inch thick
• 1 large avocado, cut in half, pit removed, flesh scooped from the skin and sliced ¼-inch thick
• About 1/2 cup Roasted Habanero Salsa
• About 1 cup Chiltomate
• Hot tortillas