- 1 2 1/2-pound bone-in pork butt
- 2 tablespoons corn oil
- 2 large onions, chopped
- 1 1/2 cups chopped fresh cilantro
- 3 tablespoons chopped canned chipotle chilies
- 12 5-to-6 inch-diameter corn tortillas
- 2 15-to-16 ounce cans black beans, rinsed, drained
- 1 1/2 cups chopped green onions
- 2 avocados, pitted, peeled, diced
- Purchased tomatillo salsa
- Lime wedges
- Preheat oven to 350°F. Place pork on baking sheet; sprinkle with salt and pepper. Roast until brown and very tender, about 2 hours. Cool. Shred pork.
- Heat corn oil in large skillet over medium-high heat. Add onions; sauté until tender, about 10 minutes. Add shredded pork, cilantro and chopped chipotle chilies with their sauce; stir until heated through. Season with salt and pepper.
- Preheat oven to 350°F. Wrap tortillas in foil. Heat in oven 10 minutes. Stir beans in saucepan over medium-low heat until heated. Coarsely mash beans.
- Arrange tortillas on work surface. Spread mashed beans over. Top with pork. Sprinkle with green onions and avocados. Serve with salsa and lime wedges.