Pork & Black Bean Tacos

We made a wonderful braised pork shoulder this past weekend, and we knew this 7lb monster (well, maybe 6lbs after all the skin and fat were trimmed) would create a foundation for many weeknight meals to come!

This is such an easy weeknight meal that involves little preparation, and that’s what I like after commuting an hour on the subway to get home after a long day. I started by bringing 3-4 cups of veggie stock to a boil and adding some Mexican oregano, cumin, chili powder, salt and some ground chipotle to it. I then shredded up maybe just-under a pound of leftover pork and threw that in to simmer with the broth and spices for at least 20 minutes, longer if you want!


When you feel like you’re ready to eat in about 10 minutes, start a sautee pan over medium heat with a couple tbs olive oil, and add half of a smallish onion that has been chopped, along with some green chiles if you want some heat. Let those cook for about 5 minutes and then add a can of rinsed black beans to the pan. Season with some salt and then after a couple minutes, coarsely mash the beans right in the pan, and let that warm through.



We served our tacos up on some multigrain soft tortillas with some lettuce, tomato, sour cream and salsa. These tacos came out great on the plate, as well as all over the front of my shirt, but oh well!