Name: Tacos de carnitas
Yield: 6
Ingredients: 1 kg fatty pork shoulder, cut into 4cm dice; ½ orange, halved; 2 fresh bay leaves; 1 white onion, thinly sliced; 5 garlic cloves; 1 tbsp sweetened condensed milk; 1 tsp dried oregano; 1 tbsp vegetable oil; Fresh tortillas, guacamole, sour cream, shaved cabbage and chopped onion, to serve

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.

Ingredients

1 kg fatty pork shoulder, cut into 4cm dice

½ orange, halved

2 fresh bay leaves

1 white onion, thinly sliced

5 garlic cloves

1 tbsp sweetened condensed milk

1 tsp dried oregano

1 tbsp vegetable oil

Fresh tortillas, guacamole, sour cream, shaved cabbage and chopped onion, to serve

Method

Main

1.Place all the ingredients except oil in a wide heavy-based saucepan, add 500ml water, season to taste with sea salt, and bring to the boil. Reduce the heat and simmer uncovered, skimming the surface regularly, for 1½ hours or until pork is tender. Drain. Preheat the oven to 220C.

2.Toss the pork and oil in an ovenproof dish and roast, uncovered, in the oven for 20 minutes or until browned.

3.Transfer to a serving plate or bowl and serve with tortillas, guacamole, sour cream, cabbage and chopped onion.

The Gourmet Traveller Team

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