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
Ingredients
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1
pork butt about 3 pounds
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6 cups
water
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1/2 cup
orange juice
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2
onions
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4
cloves garlic
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1
can fire roasted tomatoes (whole)
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1
chipotle pepper chopped
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6 1/2 teaspoons
salt
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2 1/2 teaspoons
black pepper
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2 tablespoons
olive oil
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1/2 bunch
cilantro chopped
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4
clementines peeled and sliced
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1
container olives pitted and sliced
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1
package corn tortillas
Directions
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Cut up the pork butt into large pieces.
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Add pork to pot with water, orange juice, 1 onion peeled, 3 cloves garlic peeled, 4 teaspoons salt, and 1 teaspoon pepper.
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Cook covered one hour. Until pork is tender and can be pulled apart.
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Remove pork from liquid. Drain, but reserve 1 1/2 cups cooking liquid. Shred pork.
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Add 1 sliced onion and 1 chopped garlic clove. Add 1/2 tsp salt and 1/4 tsp. pepper. Saute in oil until soft.
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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.
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Add chopped cilantro to tomato sauce and all but 1/2 cup sauce to the pork.
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Heat tortillas. Make your tacos. Add clementines, pork, and olives to tortillas. You can also add some more tomato salsa.
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