If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Shop at the Food52 Office
We're having a open house!
Shop at the Food52 office.
Trailblazing snacks to pack.
New to the Shop.
(Home) brew on this.
Get whisked away.