Gluten-Free Carnitas Tacos with Parsley-Garlic Sauce

Ingredients

• 500 g boneless pork shoulder, cut into 2 cm pieces
• 1 tsp fine sea salt
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 4 garlic, finely grated
• 1 tsp dried oregano
• ½ tsp ground cumin
• 20 g flat-leaf parsley, finely chopped
• 180 ml water
• 250 g green cabbage, finely shredded
• 6 gluten-free corn tortillas

Method

1. Salt the pork, then brown deeply in hot olive oil.
2. Stir in onion, garlic, oregano, and cumin; cook until softened.5 min timer
3. Add water, cover, and braise until the pork is tender.25 min timer
4. Shred pork, uncover, and cook until the liquid reduces and edges crisp.5 min timer
5. Toss cabbage with parsley, a spoonful of pan juices, and olive oil.
6. Warm tortillas in the pan; fill with crisp pork and cabbage.2 min timer