Ginger-Scallion Carnitas with pomegranate

Method

1. Start by prepping your olive oil, garlic, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the garlic and cook until soft and fragrant, about 4 to 5 minutes.
3. Add the carnitas and let it ginger-scallion, undisturbed, so it takes on real color before you stir.
4. Fold in the red wine and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a knob of butter right before serving.
6. Plate it up while hot and pass extra at the table.