Slow-cooked pork carnitas tacos

• Pork shoulder joint800 g
• Plain tortilla wraps8 wraps
• Brown onions150 g
• Limes2 limes
• White cabbage½ cabbage
• Soured cream150 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 160°C (140°C fan). Rub the pork shoulder with 2 teaspoons of cumin, 2 teaspoons of paprika and a teaspoon of salt. Put it in a lidded ovenproof pot with the onion, cut into wedges, and 300 ml of water.800 g pork shoulder joint150 g brown onions
2. Cover and cook in the oven for 3 hours, until the pork falls apart when pressed with a fork.
3. Shred the pork with two forks. Heat a frying pan over a high heat and fry the pork in batches for 3 to 4 minutes, until crisp at the edges. Moisten with a few spoons of the cooking juices.
4. Finely shred the cabbage and toss with the juice of the limes and a pinch of salt. Warm the wraps and serve with the pork, cabbage and soured cream.8 wraps2 limes½ cabbage150 g soured cream

Something wrong with this recipe? Tell us and we'll fix it.