Method Steps

1. Step 1: Cut the pork into large chunks and toss in a high-sided baking tray with vegetable oil, chilli powder, ground cumin, and sea salt.

   Ingredients used in this step:

   • 4 ⁷/₈ ml sea salt
   • 9 ⁷/₈ ml chilli powder
   • 29 ⁵/₈ ml vegetable oil
   • 800 g lamb mince
   • 4 ⁷/₈ ml ground cumin

2. Step 2: Squeeze fresh juice over the pork, drop the halves into the pan with chopped onion and garlic cloves. Cover tightly with foil and roast at 150°C for 2 hours until ultra-tender.

   Ingredients used in this step:

   • 1 white onion
   • 4 garlic cloves

3. Step 3: Remove the foil, shred the pork using two forks into the residual juices, and turn the oven up to 220°C for 10 minutes to crisp up the edges.

4. Step 4: Warm the flour tortillas in a dry pan, then load with the crispy pork carnitas and top with fresh sour cream.

   Ingredients used in this step:

   • 8 tortilla wraps
   • 150 g sour cream