Simple & Delicious Carnitas Tacos

Ingredients:

1kg pork shoulder (collar / butt) (cut into chunks)

4 tsp ground cumin

4 tsp smoked paprika

2 tsp chilli powder

2 tsp marjoram

4 large pinches of kosher / flaky salt

1 large orange (zest and juice)

Butter (enough to cover meat)

4 garlic cloves

2 bay leaves

1 large cinnamon stick

Directions:

1. Mix together the ingredients for the marinade in a bowl - cumin, paprika, chilli powder, marjoram, salt, orange zest and juice. Add the pork, toss in the spices and leave to marinate in the fridge overnight.

2. Preheat a fan oven to 110 C / 230 F. Heat a large pan of butter to 95 C / 203 over low heat and add in the rest of the ingredients. Put a lid on top of the pan, and place into the oven. Cook for 2 - 2.5 hours until juicy and tender.

3. Once cooked, remove the pan from the oven and leave the meat to cool in the liquid (helps maintain the juices in the pork).

4. Once at room temperature, shred the meat using two forks, and serve with salsa, cilantro, cheese, and sour cream on tortillas.