Pork Carnitas Tacos

• 400g pork shoulder, cut into large chunks
• 6 small corn or flour tortillas
• 1 orange (juice and zest)
• 1 lime (juice)
• 3 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp chilli powder
• 200ml water
• 1/2 red onion, finely sliced
• 1 tbsp red wine vinegar
• Fresh coriander and salsa to serve
• Salt and pepper

1. 1

   Quick-pickle the red onion: place sliced onion in a small bowl, pour over the red wine vinegar and a pinch of salt, toss and set aside. It'll turn bright pink and mellow in flavour within 20 min.

2. 2

   Season the pork chunks with salt, pepper, cumin, oregano, smoked paprika, and chilli powder. Heat a little oil in an oven-safe lidded pan or casserole over high heat. Brown the pork on all sides for 6–8 min total until well coloured.

3. 3

   Add the orange juice and zest, lime juice, crushed garlic, and water. Bring to a boil, then cover tightly and reduce to a very low simmer. Cook for 30–35 min until the pork is completely tender and pulls apart easily with a fork.

4. 4

   Remove the pork and shred it thoroughly with two forks. Return to the pan and increase the heat to medium-high, cooking uncovered for 5–8 min until the liquid reduces and the pork begins to fry and crisp in the remaining fat. Stir occasionally and let it colour.

5. 5

   Warm the tortillas in a dry pan or directly over a gas flame. Fill each with carnitas, pickled onion, salsa, and fresh coriander.