Pork carnitas tacos with charred corn and lime crema

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Heat the oven to 150°C fan / 170°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Put pork, orange zest and juice, quartered onion, garlic, cumin, oregano, carnitas salt, bay and braising water in a snug casserole. Cover.

Bring the filled casserole to a simmer, cover and carefully transfer to the heated oven.

Cook covered for 2½–3 hours until the pork shreds easily.

Turn the meat. Check the liquid is still moist enough; add the listed top-up water if needed and replace the lid.

Continue covered until the stated tenderness cue is reached. Extend cooking if it still resists a fork.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Lift pork out and shred, discarding bay and tough tissue. Strain and skim the braising liquid.

Reduce braising liquid to a concentrated coating sauce, supervising.

Heat crisping oil in a wide pan. Fry shredded pork in uncrowded loads, leaving still until crisp underneath. Turn, add reduced liquid and cook until glazed. Keep tender pieces as well as crisp edges.

Dissolve pickle sugar and salt in cider vinegar. Add sliced red onion.

Leave refrigerated for at least 30 minutes.

Mix sour cream with its lime zest, lime juice and salt. Refrigerate.

Heat a frying pan very hot. Add drained corn and its oil and cook for 5–7 minutes until charred in patches, stirring occasionally.

Let corn cool slightly.

Mix corn with chilli, coriander and salsa lime juice. Taste and season.

Warm tortillas in a dry pan for 20–30 seconds per side, using uncrowded loads. Wrap in a clean towel to keep supple.

Fill warm tortillas with carnitas, drained pickled onion and corn salsa. Finish with lime crema and offer lime wedges.