Porc mexicain (carnitas)

Ingrédients

• 250 ml vegetable oil
• 1.5 kg pork shoulder (cubed)
• 1 small onion
• 250 ml semi skimmed milk
• 250 ml water
• 1 orange (zested)
• 80 ml fresh orange juice ((approx 1/2 orange))
• 1 tsp sea salt
• 1/4 tsp black pepper
• couple of rosemary & thyme sprigs
• Flour or corn tortillas to serve

Préparation

1. 1

   Heat 250ml vegetable oil in a large pan on a medium heat. Add 1.5kg pork shoulder and 1 onion. Cook, stirring occasionally for about 8 minutes until browned all over

2. 2

   Remove the onion and pour in 250ml semi skimmed milk, 80ml orange juice and 250ml water. Add the rosemary & thyme springs, zest of 1 orange, 1tsp sea salt and ¼ tsp pepper. Don’t worry it will look a little bit strange at this stage!

3. 3

   Reduce the heat to low and cook stirring occasionally for 1½ to 2 hours until the liquid has evaporated. Make sure the pork doesn't stick to the bottom of the pan as the liquid reduces

4. 4

   Remove any herb stalks and serve immediately