This dish is not a quick one, but trust us, it's so worth the wait! Serving with quinoa ups the health factor as it's packed with protein and other nutrients
Mix together the spices, ½ tbsp salt and the orange zest and tumble the pork pieces in it. Heat the olive oil in a large, heavy-based saucepan or casserole dish over high heat and add half the meat. Brown the meat all over, then remove it from the pan and do the same with the second half of the meat.
Return all the meat to the pan with the orange juice and peaches. Add just enough ginger ale to cover the meat (topping up with water if you need more liquid). Bring the liquid to a rolling boil, then reduce it to a simmer and cook, uncovered, for 2 hours.
After 2 hours, check the meat. There should only be about a 5-mm depth of liquid left in the pan and the meat should easily shred with two forks. Depending on the amount of marbling in the meat, it might need a further 30 minutes or so.
About 20 minutes before serving, make the dirty quinoa. Put the quinoa, chicken stock and cumin in a saucepan and bring it to the boil, then reduce the heat. Simmer with the lid on for 15 minutes, or until most of the liquid has been absorbed.
Fold through the drained lentils, season with salt and top with the coriander. When the pork is ready, shred it with two forks and toss it with the remaining juices.
Serve the pork with the dirty quinoa and some piquant hot sauce – and if you fancy, a slaw of shredded cabbage dressed with apple cider vinegar.
This recipe is taken from Cut The Carbs! by Tori Haschka (Quadrille, £20). Photography by Chris Chen.
Blend the pork and peach with juices from the meat until smooth.
Shred some of the pork into small pieces and serve with pieces of peach.