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Orange Carnitas

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  Fat trimmed boned pork shoulder/Butt 1 Pound
  Grated orange peel 2 Teaspoon
  Orange juice 2 Cup (32 tbs)
  Onion 1⁄2 Pound, peeled and chopped (1 Piece)
  Ground cumin 1 1⁄2 Teaspoon
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  10 inch flour tortillas 8 (Warm)
  Thinly sliced green onions 1⁄3 Cup (5.33 tbs) (Including Tops)
  Non-fat sour cream 1⁄3 Cup (5.33 tbs)
  Tomato salsa 1⁄3 Cup (5.33 tbs)
  Salt To Taste

1. Cut pork into 1/4- to 1/2-inch cubes. Put a 10- to 12-inch nonstick frying pan over high heat, add pork, and stir often until meat is gray, 5 to 6 minutes.
2. Add orange peel, 1 cup orange juice, onion, and cumin to pan. Stir often over medium-high heat until liquid has evaporated and meat is lightly browned, about 20 minutes. Add 1/2 cup orange juice, scrape browned bits free, and stir until juice evaporates, about 5 minutes.
3. Add black beans and remaining 1/2 cup orange juice and stir just until beans are hot, about 2 minutes.

Recipe Summary

Main Dish

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