To mark our 50th anniversary, we collaborated with Patrón
Tequila and Neil Perry to create a Mexican-themed birthday
1 kg fatty pork shoulder, cut into 4cm dice½ orange, halved2 fresh bay leaves1 white onion, thinly sliced5 garlic cloves1 tbsp sweetened condensed milk1 tsp dried oregano1 tbsp vegetable oilFresh tortillas, guacamole, sour cream, shaved cabbage and chopped onion, to serve
Place all the ingredients except oil in a wide heavy-based saucepan, add 500ml water, season to taste with sea salt, and bring to the boil. Reduce the heat and simmer uncovered, skimming the surface regularly, for 1½ hours or until pork is tender. Drain. Preheat the oven to 220C.
Toss the pork and oil in an ovenproof dish and roast, uncovered, in the oven for 20 minutes or until browned.
Transfer to a serving plate or bowl and serve with tortillas, guacamole, sour cream, cabbage and chopped onion.