Mexican-Style Pork Shoulder Carnitas Tacos

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg Note: Make sure your dish is oven-proof and safe to use on the hob.

Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced pork shoulder and cook for 2-3 min or until lightly browned

Meanwhile, peel and chop your brown onion[s] into wedges

Chop your tomato[es] into bite-sized pieces

Peel and finely chop your shallot[s]

Add the chopped tomato and diced shallot to a bowl with your white wine vinegar and a pinch of salt and pepper – this is your tomato & shallot salsa

Wash your lettuce, then pat it dry with kitchen paper and roughly shred

Reduce the heat to medium-high and add the onion wedges to the dish with your chipotle paste (can't handle the heat? Go easy!)

Add 300ml [400ml] [500ml] boiled water with your chicken stock mix and the juice of your orange[s] and give everything a good mix up

Bring to the boil over a high heat and season with a pinch of salt and pepper

Cover with the lid and put the dish in the oven for 55 min or until the sauce has thickened and the pork is cooked through – this is your Mexican-style pork shoulder carnitas filling

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once your pork is nearly cooked, add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through