Name: Slow-cooked pulled pork carnitas
Total time: 4 h
Yield: Serves 6-8
Ingredients: 1.2kg skinless, boneless pork shoulder; 2 tsp dried chipotle chilli flakes; 2 tsp dried oregano; ½ tsp garlic granules; 750ml chicken stock; 150ml fresh orange juice; 1 lime juiced; 4 bay leaves; ½ red cabbage shredded; 1 lime juiced; 12 soft tacos; 2 red chillies finely sliced; a large handful coriander leaves

1.2kg skinless, boneless pork shoulder
2 tsp dried chipotle chilli flakes
2 tsp dried oregano
½ tsp garlic granules
750ml chicken stock
150ml fresh orange juice
1 lime
juiced
4 bay leaves

TO SERVE

½ red cabbage
shredded
1 lime
juiced
12 soft tacos
2 red chillies
finely sliced
a large handful coriander leaves

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Put the pork into a mixing bowl and sprinkle over the chipotle, oregano, garlic granules and a good pinch of salt. Rub well into the meat and transfer to a lidded pan just big enough so the pork fits snugly.
step 2
Pour the stock, orange juice and lime juice into the pan and add the bay leaves. The liquid should just cover everything – if not, top up with water. Put on the lid and cook in the oven for 3-3 ½ hours or until you can pull the meat apart with forks. Transfer the pork to a bowl and cover.
step 3
Remove the bay leaves from the cooking liquor and bring to the boil over a medium heat. Reduce the sauce for 20-25 minutes or until only about 1 / 5 left. Shred the meat, then tip into the sticky sauce and mix well to warm though. Season.
step 4
Toss the red cabbage with the lime juice and a little salt, then serve the pork with tacos, the dressed cabbage, sliced chilli and coriander leaves.