Mexican slow roast pork fajitas

Delicious slow roasted pork. Easy, bang in the oven food that will please all.Ingredients
800 g boned rolled pork shoulder
4 bay leaves
1/2 teaspoon fennel seeds
1/2 teaspoon oregano

1 red onion sliced
1 red pepper sliced
Garlic oil
1/4 teaspoon cumin
1/2 teaspoon oregano
Squeeze of lime juicep
2 large tomatoes chopped
10 basil leaves
1 avocado mashed, pinch of salt and squeeze of lime (or shop bought guacamole)
1 tin of sweetcorn
Grated cheddar
Sour cream or creme fraiche
Shredded crisp lettuce
Chilli sauce (optional)
Soft flour tortillas


Heat oven to 230 degrees Celsius
Put the bay leaves in a roasting tin and put the pork skin side up on it.
Season the meat with fennel seeds, oregano and salt and pepper.
Put the pork in the oven for 20 mins then turn the heat down to 140 degrees Celsius for anything between 3 and 5 hours.
If the crackling needs it, whack the heat up to maximum at the end to crisp it up. Keep an eye on it though.

The pork can sit and rest until it is needed.

When ready to eat. Heat a tablespoon of garlic oil in a large pan. Gently sauté the onion and peeper until soft with some seasoning. Add the spices and continue to cook for a few more minutes. Shred the pork and add to the onions and peppers. Add a squeeze of lime juice.
Chop the tomatoes and add the torn basil and some seasoning.
All of the accompaniments are to be put in bowls for people to help themselves.
Warm the tortillas in the microwave or oven as per packet instructions.

Everyone can then assemble their own tortilla at the table.