Preheat the oven to 160°C / 320°F. Begin by preparing a chipotle adobo for your carnitas. In a blender add the garlic cloves, Chipotle Paste, Mexican oregano, cumin, black peppercorns, olive oil, orange juice, vinegar and half of the coriander, with a pinch of salt and pepper. Blend into a smooth mixture.Then in a large baking dish place the pork, add the chipotle mixture on top and mix with a spoon, making sure all the meat is well coated. Season your pork with a good pinch of salt and freshly ground black pepper. Add the remaining roughly chopped coriander scattered on top, cover your baking dish with tin foil and place it in the oven for 2 and 1/2 hours.In the meantime prepare a quick pickle by adding the carrots, spring onions, red onion, lime juice, Gran Luchito Ancho Fajita and Taco Mix and extra virgin olive oil into a bowl. Season with a bit of salt and freshly ground black pepper. Mix and let it rest until your carnitas are ready.After 2 1/2 hours in the oven, take your carnitas out and remove the foil. Break them slightly with a fork and mix them with the pan juices. Turn your oven temperature up to 220°C / 430°F and place them back in the oven for another 30 minutes, until your carnitas crisp up at the top.Meanwhile, warm up all the Gran Luchito Soft Tacos or the Fajita Wraps over a hot pan, and keep them warm, wrapped in a tea towel.Take your carnitas out of the oven and serve hot on a platter. We suggest placing your carnitas in the middle of the table, alongside the quick pickle, warm Gran Luchito Soft Taco Wraps or Fajita Wraps, Gran Luchito Hot Mango Salsa, limes and coriander. In this way, everyone can help themselves and have fun building their own carnitas tacos. Chefs Tip Ask your butcher to prepare your meat for you and to add a little bit of the fat into the mix