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Orange Carnitas

Yield Makes 4 servings

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
  • Salt

Nutrition 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

How to Make It

  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.