winter pork tacos

By leigh frat • February 10, 2011 • 0 Comments

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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

Serves 8

1 pork butt about 3 pounds
6 cups water
1/2 cup orange juice
2 onions
4 cloves garlic
1 can fire roasted tomatoes (whole)
1 chipotle pepper chopped
6 1/2 teaspoons salt
2 1/2 teaspoons black pepper
2 tablespoons olive oil
1/2 bunch cilantro chopped
4 clementines peeled and sliced
1 container olives pitted and sliced
1 package corn tortillas

Cut up the pork butt into large pieces.
Add pork to pot with water, orange juice, 1 onion peeled, 3 cloves garlic peeled, 4 teaspoons salt, and 1 teaspoon pepper.
Cook covered one hour. Until pork is tender and can be pulled apart.
Remove pork from liquid. Drain, but reserve 1 1/2 cups cooking liquid. Shred pork.
Add 1 sliced onion and 1 chopped garlic clove. Add 1/2 tsp salt and 1/4 tsp. pepper. Saute in oil until soft.
Add can of tomatoes to the onions. Break up tomatoes. Also add reserved liquid, chipotle, 2 teaspoons salt, and 1 1/4 teaspoon pepper. Cook 25 minutes.
Add chopped cilantro to tomato sauce and all but 1/2 cup sauce to the pork.
Heat tortillas. Make your tacos. Add clementines, pork, and olives to tortillas. You can also add some more tomato salsa.