BFree Carnitas

Trim the thick fat off the pork and cut into large chunks, place in a large casserole dish with a lid.

In a small bowl combine, the chilli flakes and powder, oregano, cumin, salt and pepper, stir to combine and rub into the pork.

Add the orange zest, cinnamon, bay leaves, onion, garlic and orange juice to the pot and add enough cold water to just cover the pork by about 1 inch.

Place on the hob and bring to a boil, skimming any scum that floats to the surface off.

Pre heat the oven to 285°F fan.

Reduce to a low simmer and cover with the lid, place in the pre heated oven for about 4 hours.

Check on the pork every hour or so to ensure its not drying out.

After 4 hours you should be able to pull the pork apart easily, if not continue to cook and check on it every 30 minutes.

Meanwhile add the sliced onion to a bowl with the salt and lemon juice and scrunch together to combine. Set aside.

Add all the ingredients for the avocado crema to another bowl and using a handheld blender whizz to a puree, cover and set aside.

When the pork is falling apart easily, remove from the oven and turn the oven up to 360°F fan. Line a baking tray with parchment or foil. Remove the pork from the pot and shred it into chunks on the lined tray. Add a good few spoonful’s of the cooking liquid and place in the oven to crisp up for about 20 minutes turning often. You want crispy buts and soft bits. Adding a little liquid after if necessary.

Meanwhile prep your remaining sides and set your table.

You can cut your wraps into small rounds reserving the trimming to bake in the oven for 5 minutes, to crunch up into tortilla chips or just serve the wraps as the come. Either way warm the wraps as per packet instruction.

When you are ready to serve remove the pork to a platter and you can pour a few spoonful’s of the cooking liquid over the pork to keep it moist.

Fill the wraps with avocado crema, pork, pink pickled onions, feta, a squeeze of lime and extra coriander and jalapenos.