Mild Pork Carnitas Soft Tacos

Ingredients

• 600 g pork shoulder, diced into 3cm chunks
• 150 ml orange juice
• 1 tsp ground cumin
• 3 clove garlic cloves
• 8 small flour tortillas
• 2 tbsp sunflower oil
• 200 g tinned chopped tomatoes
• 100 g iceberg lettuce, shredded

Method

1. 1

   Heat the oil in a large, deep frying pan over a medium-high heat. Add the diced pork and brown on all sides for about 5 minutes.

2. 2

   Crush the garlic cloves and add them to the pan along with the ground cumin, tinned tomatoes and orange juice. Stir well and bring to a gentle simmer.

3. 3

   Cover the pan and cook over a low heat for 35–40 minutes, stirring occasionally, until the pork is very tender and the sauce has reduced.

4. 4

   Use two forks to shred the pork roughly in the pan, then increase the heat for 2–3 minutes to let the edges crisp up slightly.

5. 5

   Warm the tortillas in a dry pan for 30 seconds each. Fill with the carnitas and top with shredded lettuce before serving.