Ingredients:
- 3/4 cup plus 3 tbsp. extra-virgin olive oil
- 2 1/2 teaspoons kosher salt, divided
- 2 1/2 teaspoons dried oregano, divided
- 1 tablespoon lemon zest
- 1 tablespoon minced garlic
- 3 tablespoons lemon juice, divided
- 1 teaspoon onion powder
- 1/4 cup finely chopped flat-leaf parsley
- 1/2 medium red onion, cut into 1- or 2-in. squares (to match size of pork cubes)
- 2 pounds pork shoulder, some outer fat (but not all) trimmed if you like, then cut into 1-in. cubes
- 18 dried bay leaves (optional)