Yields Makes 4 servings

How to Make It

Step 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.

Step 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.

Step 3
3

Add black beans and remaining 1/2 cup orange juice and stir just until beans are hot, about 2 minutes.

Step 4
4

Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste. Roll to enclose filling.

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

Directions

Step 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.

Step 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.

Step 3
3

Add black beans and remaining 1/2 cup orange juice and stir just until beans are hot, about 2 minutes.

Step 4
4

Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa, and salt to taste. Roll to enclose filling.

Orange Carnitas