Easy Carnitas Salad Bowls
Carnitas salad is a delicious main dish lunch or dinner. This Mexican salad recipe includes tender, juicy pork cooked in a pressure cooker.
Servings: 6
Calories: 343kcal
Equipment
Ingredients
- 2 lbs pork butt cut into four pieces
- 1 cup chicken stock or broth
Seasoning Rub
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon dried oregano
- ⅛ teaspoon garlic powder
- ⅛ teaspoon dried onion flakes or onion powder
- ⅛ teaspoon chipotle powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Salad
- 2 cups corn salsa
- ½ cup pickled red onions
- 1 tablespoon olive oil
- 2 bell peppers
- 8 cups romaine lettuce about 2 small heads
- 3 cups cooked rice or cauliflower rice
- 1 jalapeno deseeded and sliced
- 1 lime cut into wedges
- 1 tablespoon cilantro
- 2 avocados
- ranch dressing or salad dressing of choice
Instructions
- Add all seasoning rub ingredients to a small bowl; stir to combine. Rub the seasoning on all sides of each piece of the roast.
- Add the roast and stock to your Instant Pot. Turn pressure to High and cook for 40 minutes.
- Allow the pressure to naturally release, then open the Instant Pot. Use two forks to shred the pork into bite-sized pieces.
Prep the Toppings
- Meanwhile, prepare the rest of the salad toppings.
- Make the corn salsa and pickled onions, if using.
- Core and slice the bell peppers into thin strips. Heat oil in a large skillet over medium heat. When oil is hot, add the peppers and sauté, stirring occasionally, until softened (about 8 minutes).
- Wash and chop the romaine. Slice the jalapeno, lime, and cilantro. Wait until just before serving to slice the avocado.
Assemble and Serve
- Divide the lettuce between six bowls. Top with carnitas and any desired toppings. Garnish with extra cilantro and slices of lime.
Video
Notes
To store leftovers: Store the carnitas in an air tight container or bag for 3-4 days in the refrigerator and up to 4 months in the freezer.
Nutrition
Calories: 343kcal | Carbohydrates: 30g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 261mg | Potassium: 844mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6752IU | Vitamin C: 59mg | Calcium: 61mg | Iron: 3mg
