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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 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.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
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