Winter Pork Tacos

1. 1

   Cut up the pork butt into large pieces.

2. 2

   Add water, orange juice, one whole onion peeled, three cloves garlic peeled, 2 tsp. salt and 1/2 tsp pepper. Cook, covered, at a simmer for one hour. Until pork is tender and pulls apart.

3. 3

   Remove pork from the liquid. Drain, but reserve 1 1/2 cups liquid.

4. 4

   Shred pork.

5. 5

   Slice one onion and chop one clove garlic. Saute both in olive oil until soft. Add a pinch of salt and pepper.

6. 6

   Add the can of fire roasted tomatoes, chipolte , the reserved liquid, 2 teaspoons salt and 1/2 teaspoon pepper to the onion garlic mixture. Cook for 25 minutes.

7. 7

   Add the cilantro to the tomato sauce and also add all but 1/2 cup of tomato sauce to the pork.

8. 8

   Heat the tortillas. Mix the clementines and olives together.

9. 9

   Fill your tacos how you likes them. Add the pork and clementine olive mixture into the corn tortillas. Top with some tomato sauce and fresh chopped cilantro too.

* Per serving · 4 servings · Values may vary.

No additional tips available.