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
pork butt about 3 pounds
can fire roasted tomatoes (whole)
chipotle pepper chopped
6 1/2 teaspoons
2 1/2 teaspoons
clementines peeled and sliced
container olives pitted and sliced
package corn tortillas
In This Recipe
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.