Orange Carnitas

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 703
  • Calories from fat: 23%
  • Protein: 38g
  • Fat: 18g
  • Saturated fat: 4.4g
  • Carbohydrate: 95g
  • Fiber: 7.6g
  • Sodium: 1017mg
  • Cholesterol: 78mg


  • 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


  1. 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. 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. 3. Add black beans and remaining 1/2 cup orange juice and stir just until beans are hot, about 2 minutes.
  4. 4. Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste. Roll to enclose filling.
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