Orange Carnitas
By: Anonymous
Published: Friday, February 12, 2010 - 11:46pm

Ingredients




1 pound fat-trimmed boned pork shoulder or butt
2 teaspoons grated orange peel
2 cups orange juice
1 onion - (abt 1/2 lb) peeled, chopped
teaspoon ground cumin
1 can black beans - (15 oz) rinsed, drained
8 warm flour tortillas - (10" dia)
cup thinly-sliced green onions including tops
cup nonfat sour cream
cup tomato salsa
Salt to taste

Preparation

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. 4 Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste. Roll to enclose filling. 5 This recipe yields 4 servings.