Carnitas tacos with peach salsa

Step 1/ 5

• 250 g pork neck

• baking dish
• cutting board
• knife

Cut pork neck into large chunks and transfer to a baking dish.

Step 2/ 5

• ½ orange
• ⅛ tsp cayenne pepper
• ¼ tsp chili flakes
• ¼ tsp ground coriander
• ¼ tsp ground cumin
• ⅛ tsp ground cloves
• ½ bay leaf
• 2 cloves garlic
• 25 ml water
• salt
• pepper

• oven
• bowl
• citrus press

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.

Step 3/ 5

• 1½ peaches
• ½ red onion
• ½ green chili pepper
• 7½ g cilantro
• ½ lime
• ½ tbsp grapeseed oil
• salt
• pepper

• bowl
• fine grater
• cutting board
• knife

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.

Step 4/ 5

Remove the dish with the carnitas from the oven and shred meat by pulling it apart with two forks.

Step 5/ 5

• 4 wheat tortillas
• cilantro for serving
• lime for serving

• grill pan

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!

Enjoy your meal!