Pork and Chipotle Tacos

• 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

1. Preheat oven to 350F.
2. Place pork on baking sheet; sprinkle with salt and pepper.
3. Roast until brown and very tender, about 2 hours.
4. Cool.
5. Shred pork.
6. Heat corn oil in large skillet over medium-high heat.
7. Add onions; saute until tender, about 10 minutes.
8. Add shredded pork, cilantro and chopped chipotle chilies with their sauce; stir until heated through.
9. Season with salt and pepper.
10. Preheat oven to 350F.
11. Wrap tortillas in foil.
12. Heat in oven 10 minutes.
13. Stir beans in saucepan over medium-low heat until heated.
14. Coarsely mash beans.
15. Arrange tortillas on work surface.
16. Spread mashed beans over.
17. Top with pork.
18. Sprinkle with green onions and avocados.
19. Serve with salsa and lime wedges.

corn oil, onions, fresh cilantro, chilies, corn tortillas, black beans, green onions, avocados, salsa, wedges

Taken from www.epicurious.com/recipes/food/views/pork-and-chipotle-tacos-4259 (may not work)