Recipe details
Lunch
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Carnitas Salad
3h 20min
4 servings
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This Carnitas Salad is a delicious and satisfying meal that combines tender, slow-cooked pork carnitas with fresh and crisp salad ingredients. The pork is seasoned with a blend of aromatic spices and cooked until it's fall-apart tender, then served over a bed of lettuce, tomatoes, avocado, and corn, with a zesty lime dressing. This salad is perfect for a hearty lunch or a light dinner, and it's packed with bold flavors and textures.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
8 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the pork
Cut the pork shoulder into large chunks and place them in a slow cooker.
Prepare the vegetables
Chop the onion and mince the garlic cloves. Add them to the slow cooker.
Add the citrus and seasonings
Juice the oranges and 2 of the limes, and add the juice to the slow cooker. Stir in the cumin, oregano, salt, and black pepper.
Cook the pork
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.
Shred the pork
Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir to coat it with the cooking liquid.
Prepare the salad ingredients
Chop the romaine lettuce, halve the cherry tomatoes, dice the avocado, and rinse the corn kernels.
Prepare the dressing
In a small bowl, whisk together the olive oil and the juice of the remaining lime.
Assemble the salad
Divide the chopped romaine lettuce among 4 bowls. Top each bowl with the shredded pork carnitas, cherry tomatoes, avocado, and corn kernels.
Serve and enjoy
Drizzle the lime dressing over each salad and serve the Carnitas Salad immediately, enjoying the delightful combination of tender pork and fresh salad ingredients.
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