Orange Carnitas
Ingredients
- 1 pound fat-trimmed boned pork shoulder or butt ⓘ
- 2 teaspoons grated orange peel
- 2 cups orange juice ⓘ
- 1 onion (about 1/2 lb.), peeled and chopped ⓘ
- 1 1/2 teaspoons ground cumin ⓘ
- 1 can (15 oz.) black beans, rinsed and drained ⓘ
- 8 warm flour tortillas (10 in.)
- 1/3 cup thinly sliced green onions (including tops) ⓘ
- 1/3 cup nonfat sour cream ⓘ
- 1/3 cup tomato salsa ⓘ
Instructions
- 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.
- 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.
- Add black beans and remaining 1/2 cup orange juice and stir just until beans are hot, about 2 minutes.
- Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste. Roll to enclose filling.
Nutrition & Diet Analysis (per serving)
390
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).