Orange Carnitas

Photo: flickr user Rubber Slippers In Italy

Ingredients

1 pound fat-trimmed boned pork shoulder or butt

2 teaspoons grated orange peel

2 cups orange juice

1 onion - (abt 1/2 lb) peeled, chopped

teaspoon ground cumin

1 can black beans - (15 oz) rinsed, drained

8 warm flour tortillas - (10" dia)

cup thinly-sliced green onions including tops

cup nonfat sour cream

cup tomato salsa

Salt to taste

Preparation

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.

This recipe yields 4 servings.