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97% would make again

Carnitas Salad

Tasty Team

Ingredients

for 6 servings

  • 3 lb pork shoulder (1.5 kg)
  • 1 tablespoon kosher salt
  • 1 tablespoon pepper
  • ½ cup vegetable oil
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 1 medium white onion, finely chopped
  • ½ cup lime juice (120 mL)
  • ½ cup orange juice (120 mL)
  • 2 cups chicken broth (480 mL)
  • 6 cups mixed greens (210 g)
  • 1 cup shredded carrot (110 g)
  • 1 cup corn (175 g)
  • 1 cup black beans (170 g)
  • avocado, diced
  • ½ cup dressing (120 mL), of choice, optional

Nutrition Info

  • Calories 1005
  • Fat 70g
  • Carbs 44g
  • Fiber 5g
  • Sugar 12g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, season the pork with salt and pepper. Toss until well-coated.
  2. Heat the vegetable oil in a Dutch oven over high heat for 5 minutes, until very hot.
  3. Working in batches, sear the pork on each side for 1 minute, until a brown crust forms.
  4. Add all of the pork to the pot with the chili powder, oregano, cumin, bay leaf, garlic, and onion. Toss to combine. Add the lime juice, orange juice, and chicken broth. Cover, reduce the heat to medium-high, and cook until the meat is tender, 1 hour.
  5. Remove the pork from the pot and shred using 2 forks. Let the carnitas cool for 10 minutes.
  6. In a large bowl, combine the mixed greens, carnitas, carrots, corn, black beans, and avocado. Toss well. Add dressing, if desired.
  7. Divide between plates and serve.
  8. Enjoy!

Ingredients

for 6 servings

  • 3 lb pork shoulder (1.5 kg)
  • 1 tablespoon kosher salt
  • 1 tablespoon pepper
  • ½ cup vegetable oil
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 1 medium white onion, finely chopped
  • ½ cup lime juice (120 mL)
  • ½ cup orange juice (120 mL)
  • 2 cups chicken broth (480 mL)
  • 6 cups mixed greens (210 g)
  • 1 cup shredded carrot (110 g)
  • 1 cup corn (175 g)
  • 1 cup black beans (170 g)
  • avocado, diced
  • ½ cup dressing (120 mL), of choice, optional

Nutrition Info

  • Calories 1005
  • Fat 70g
  • Carbs 44g
  • Fiber 5g
  • Sugar 12g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, season the pork with salt and pepper. Toss until well-coated.
  2. Heat the vegetable oil in a Dutch oven over high heat for 5 minutes, until very hot.
  3. Working in batches, sear the pork on each side for 1 minute, until a brown crust forms.
  4. Add all of the pork to the pot with the chili powder, oregano, cumin, bay leaf, garlic, and onion. Toss to combine. Add the lime juice, orange juice, and chicken broth. Cover, reduce the heat to medium-high, and cook until the meat is tender, 1 hour.
  5. Remove the pork from the pot and shred using 2 forks. Let the carnitas cool for 10 minutes.
  6. In a large bowl, combine the mixed greens, carnitas, carrots, corn, black beans, and avocado. Toss well. Add dressing, if desired.
  7. Divide between plates and serve.
  8. Enjoy!

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