Carnitas de Cerdo (Slow-Cooked Pork Carnitas)

• 1 kg Pork shoulder, boneless
• 1 large White onion
• 5 cloves Garlic
• 1 large Orange
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 500 ml Water
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 12 pieces Corn tortillas
• 20 g Fresh coriander
• 2 pieces Lime

1. Heat the oven to 160°C (320°F). Cut the pork into large chunks, about 4 to 5 cm, then season all over with the salt, black pepper, cumin and oregano.
2. Peel and halve the onion, then lightly crush the garlic cloves. Halve the orange and squeeze the juice into a large dutch oven, then add the squeezed orange halves, onion and garlic.
3. Nestle the pork into the pot and pour in the water. Bring to a gentle simmer on the hob, cover with a lid, then transfer to the oven and cook for 2 hours, turning the pork once halfway, until very tender.
4. Remove the pork to a tray and let it cool for 10 minutes, then shred into bite-sized pieces with two forks. Strain the cooking liquid into a bowl, discarding the onion, garlic and orange halves, and skim off and reserve the fat that rises to the top.
5. Heat a large frying pan over medium-high heat and add 2 tbsp of the reserved fat. Fry the shredded pork in a single layer for 6 to 8 minutes, turning occasionally, until the edges are deeply browned; splash in a little of the cooking liquid as needed to keep it juicy while it crisps.
6. Warm the corn tortillas in a dry pan or directly over a low flame until pliable. Chop the fresh coriander and cut the limes into wedges, then serve the carnitas in tortillas with coriander and a squeeze of lime.

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