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Carnitas Salad

by Frank Tiu and Jacqueline Tris featured in Keto Dinner Featuring Satay Beef Skewers, Yellow Squash Lasagna, And More

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
  • dressing, of choice, optional
    Calories 687
    Fat 47g
    Carbs 18g
    Fiber 4g
    Sugar 4g
    Protein 48g

Estimated values based on one serving size.

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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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