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Author Notes: I was making pork tacos and thought they looked so thin and sad without some nice summer tomatoes. I looked around the kitchen. I had a big bag of clementines on the counter and olives in the fridge. I figured that would make a perfect winter substitution. The olives, citrus, and pork are a great combination and I don't miss the tomatoes at all. —leigh frat
- 1 pork butt (boneless) about 3 pounds
- 6 cups water
- 1/2 cup orange juice
- 2 onions
- 4 cloves garlic
- 14 ounces fire roasted tomatoes (canned)
- 1 chipolte pepper
- 1/2 bunch cilantro chopped
- 6 clementines peeled and sliced
- 20 pitted olives (chopped)
- 4 teaspoons salt
- 1 teaspoon black pepper
- 1 packet corn tortillas
- 2 tablespoons olive oil
- Cut up the pork butt into large pieces.
- Add water, orange juice, one whole onion peeled, three cloves garlic peeled, 2 tsp. salt and 1/2 tsp pepper. Cook, covered, at a simmer for one hour. Until pork is tender and pulls apart.
- Remove pork from the liquid. Drain, but reserve 1 1/2 cups liquid.
- Shred pork.
- Slice one onion and chop one clove garlic. Saute both in olive oil until soft. Add a pinch of salt and pepper.
- Add the can of fire roasted tomatoes, chipolte , the reserved liquid, 2 teaspoons salt and 1/2 teaspoon pepper to the onion garlic mixture. Cook for 25 minutes.
- Add the cilantro to the tomato sauce and also add all but 1/2 cup of tomato sauce to the pork.
- Heat the tortillas. Mix the clementines and olives together.
- Fill your tacos how you likes them. Add the pork and clementine olive mixture into the corn tortillas. Top with some tomato sauce and fresh chopped cilantro too.
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