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
• Salt

Preparation

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.