2 tbsp olive oil
3 garlic cloves, shredded
810g 4 pork shoulder steaks
¼ tsp ground cumin
pinch chilli flakes
500ml chicken stock
grated zest and juice 1 orange
8 soft corn tortillas (Old El Paso)
1 small red onion, thinly sliced
300g soured cream
1 red chilli, seeded and chopped
coriander sprigs, to garnish
Heat oven to 160C, 140C fan, gas 3 and grease a large shallow ovenproof dish.
Heat the oil in a large ovenproof pan or casserole then add the garlic and pork. Fry for a few minutes each side then lift the pork from the pan.
Stir the spices and chilli into the pan juices, then add the honey, chicken stock and orange zest and juice. Return the pork to the pan and cook in the oven for 1 hour 30 minutes until the pork is tender. Cool and shred the meat. If there is a lot of spicy gravy left in the pan, boil it on the hob to reduce it to about 5tbsp.
Warm the tortillas according to pack instructions then spoon some of the pork down the centre followed by the red onion. Roll up and arrange in a single layer in the dish.
Spoon over the soured cream, scatter over the chill and bake for 25 minutes until golden and heated through. Serve sprinkled with the coriander with rice, the meat juices and some salad leaves and avocado.