Simon Rimmer served up crispy mojo pork with corn tortillas on today’s episod of Sunday Brunch.

The ingredients are: 1kg pork shoulder, cut into 50mm chunks, 500ml water, 100g lard, 5g salt, 1 onion, cut into very thin rings, serve with 100mm soft corn tortillas (cool chilli co) andsour cream, hot sauce, avocado.

For the marinade: 10 cloves garlic, 10g salt, 10g black peppercorns, crushed, 15g dried oregano and juice and zest 4 oranges and 1 lemon.