Slow cooked pulled pork carnitas

Ingredients

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

TO SERVE

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

Instructions

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.