1 Tbsp vegetable oil
1.4 kg piece pork Scotch fillet
2 red onions, thinly sliced
3 cloves garlic, sliced
1 Tbsp Mexican chilli powder
2 tsp smoked paprika
2 cups chicken stock
1 orange, quartered
3 ½ cups water
1 ½ Tbsp chopped oregano
flour tortillas, to serve
guacamole, to serve
sour cream, to serve
salsa, to serve
lime, to serve
- Heat oil in a flameproof casserole dish (24-cup capacity) over a medium to high heat. Add pork. Cook, turning occasionally for about 10 minutes, or until browned. Remove. Reduce heat
- Add onions to same dish. Cook, stirring, until soft. Add garlic and spices. Cook, stirring, for 2 minutes. Return pork to dish with stock and orange. Add enough water to almost cover pork. Bring to boil. Cover with lid.
- Cook in a slow oven (150C) for about 2 hours, turning pork over halfway through cooking. Remove lid. Cook for a further 1 hour, turning once, or until very tender. Remove pork. Cover to keep warm.
- Strain cooking liquid into a measuring jug. You will need 2 cups. Return this to casserole dish. Discard remaining liquid. Squeeze juice from orange into dish. Discard peel. Boil until reduced by half.
- Meanwhile, using two forks, finely shred pork. Stir into the reduction with chopped oregano.
- Transfer pork to a serving bowl. Garnish with oregano leaves. Serve with tortillas, guacamole, sour cream, salsa and lime.