1 Pound fat-trimmed boned pork shoulder or butt
2 tsp. grated orange peel
2 Cups orange juice
1 onion (about 1/2 lb.) peeled & chopped
2 tsp. ground cumin
1 can (15 oz.) black beans, rinsed & drained
8 warm flour tortillas (10 in. diameter)
1/3 Cup thinly sliced green onions, including tops
1/3 Cup sour cream
1/3 Cup tomato salsa
salt to taste
Cut pork into 1/4 to 1/2 inch cubes. Put a 10 to 12-inch non stick frying pan
over high heat, add the pork, and stir often until meat is gray about 5-6 min.
Add orange peel, 1 Cup orange juice, onion, and cumin to pan. Stir often over
med-high heat until liquid has evaporated and meat is lightly browned, about 20
min. Add 1/2C remaining juice, scrap browned bits free, and stir until juice
evaporates, about 5 min.
Add black beans and remaining 1/2C juice, and stir just until beans are hot,
about 2 min.
Serve pork mixture in warm tortillas, adding green onions, sour cream, salsa and
salt to taste. Roll to enclose filling. ( Makes 4 Servings )