Tacos de carnitas (Slow-cooked pork tacos)

MAKES 6

“The original carnitas recipe comes from the state of Michoacán, but it’s also a popular taco filling in Mexico City where locals eat tacos de carnitas for lunch,” says Cienfuegos.

250 gm pork ribs

1 kg boneless pork shoulder, cut into

5cm chunks 250 gm pork belly, cut into 5cm chunks 100 gm pork skin, cut into 1cm x 4cm strips 3 kg pork lard 375 ml evaporated milk 1 orange, cut into 8 slices 500 ml (2 cups) cola 1 white onion 6 dried bay leaves 250 ml (1 cup) fizzy orange soft drink 1 tsp dried thyme 1 tsp dried marjoram 1 tbsp cloves 1 tbsp whole peppercorns 3 garlic cloves

Tortillas, to serve

(see recipe above) Pico de gallo, to serve (see recipe p104)

Lime wedges, to serve

1 Rub 3 tbsp salt into all pork pieces and set aside. Heat pork lard in a large heavy-based saucepan to 120°C. Once lard is hot, slowly add evaporated milk, orange slices and cola. Reduce heat to medium, then add onion, five of the bay leaves, orange soft drink and 1 litre (4 cups) water. Tie remaining bay leaf in a muslin bag with thyme and marjoram and add to pan with cloves, peppercorns and garlic. Continue to cook, stirring, until infused (5 minutes).

2 Add ribs and pork shoulder and cook for 15 minutes, then add pork belly. Cook, stirring frequently, until meat has a light golden crust (20-30 minutes).

Add pork skin and simmer until tender (30 minutes).

3 Meanwhile, make tortillas and pico de gallo.

4 Remove pork from pan and set aside to cool slightly, then cut into small pieces. Divide carnitas among tortillas and top with pico de gallo. Serve with lime wedges.