|500 g||pork neck|
|¼ tsp||cayenne pepper|
|½ tsp||chili flakes|
|½ tsp||ground coriander|
|½ tsp||ground cumin|
|¼ tsp||ground cloves|
|1||green chili pepper|
|1 tbsp||grapeseed oil|
|cilantro for serving|
|lime for serving|
Cut pork neck into large chunks and transfer to a baking dish.
Preheat the oven to 160°C/320°F. Slice off approx. two strips orange peel. Juice orange into a bowl with the orange peel. Add cayenne pepper, chili flakes, ground coriander, ground cumin, ground cloves, and bay leaf. Peel and finely slice garlic and add to the bowl. Season with salt and pepper. Add water, stir to combine, and pour over the pork. Transfer baking dish to the to the oven and let roast for approx. 2.5 hrs.
Meanwhile, dice peaches and add to a bowl. Peel and finely dice onion. Finely chop the cilantro. De-seed the green chili pepper and chop finely. Zest lime, then halve and juice. Add grapeseed oil, season with salt and pepper, and stir to combine. Set aside until serving.
Remove the dish with the carnitas from the oven and shred meat by pulling it apart with two forks.
Briefly warm the wheat tortillas in a grill pan. Remove from heat and top each with carnitas, peach salsa, and some extra cilantro and lime. Enjoy!