Orange Carnitas

Recipe from


Nutritional Information

Calories 703
Caloriesfromfat 23 %
Protein 38 g
Fat 18 g
Satfat 4.4 g
Carbohydrate 95 g
Fiber 7.6 g
Sodium 1017 mg
Cholesterol 78 mg


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


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.

January 1999
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