Tacos árabes

Step 1: Mix the 1 white onion, 4 cloves garlic, ¼ cup lime juice, 2 tbsp white vinegar, 3 tbsp vegetable oil, 1 tsp dried Mexican oregano, ½ tsp dried thyme, 1 tsp ground cumin, 1 tsp black pepper, 2 tsp salt and ½ oz flat-leaf parsley in a bowl. Add the 2 ¼ lb boneless pork leg or shoulder and turn to coat. Cover and marinate in the fridge for at least 4 hours or overnight.

Step 2: Heat the oven to 350°F. Thread the slices tightly onto a long metal skewer stuck upright in a halved onion in a roasting tin, or stack them flat in a loaf tin, pressing down firmly.

Step 3: Roast for 75–90 minutes, basting with the juices once or twice, until the outside is browned and the centre of the stack reads at least 160°F. Slicing before the centre is hot through is the mistake to avoid with stacked pork.

Step 4: Meanwhile, blend the 3 chipotle chiles in adobo, 1 tomato, 1 clove garlic and ½ tsp salt with 2 tbsp water into a smooth salsa.

Step 5: Rest the pork for 10 minutes, then shave thin slices from the outside. Crisp the slices for 1–2 minutes in a hot frying pan.

Step 6: Warm the 8 pan árabe or thick pitta breads on a dry pan. Wrap the pork in it and serve with the salsa and 2 limes.