Simon Rimmer served up a tasty Mexican pork carnitas dish on Sunday Brunch.

The ingredients are: 1kg large chunks pork shoulder, 100g lard, 1 chopped onion, 4 cloves garlic, 1 ancho chilli, 250ml chicken stock, Peel of an orange, 1 bay, 10g oregano, dried, 10g paprika and 75g condensed milk.

For the pico de gallo: 1 tbs chopped coriander stem, 8 tomatoes, desededed and chopped, 1 finely chopped red chilli, 1 tbs white wine vinegar and 1 finely diced red onion.

To serve: 6” soft corn tortillas (must be corn!), Sliced avocado, Sour cream, Jalapenos and Plain cooked rice.