Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Slow Cooker Carnitas Taco Salad! Imagine tender, perfectly seasoned pork that falls apart with just a fork, nestled on a bed of crisp, fresh greens, and bursting with vibrant Mexican-inspired flavors. This recipe is not just a meal; it's a fiesta on a plate that will transport you straight to the heart of Mexico without leaving your kitchen.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 lbs pork shoulder
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Salt and pepper to taste
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 1 avocado, diced
- 1 cup shredded cheese
- Sour cream for serving
Instructions
- Begin by preparing the pork shoulder. Trim any excess fat from the meat and cut it into large chunks to ensure even cooking.
- In a large bowl, season the pork chunks with salt, pepper, cumin, and chili powder. Make sure to coat the meat evenly with the spices.
- In the slow cooker, add the chopped onion and minced garlic as a base layer.
- Place the seasoned pork shoulder on top of the onions and garlic in the slow cooker.
- Cover the slow cooker with its lid and set it to low heat. Cook the pork for about 8 hours, or until it is tender and easily shreds with a fork.
- Once the cooking time is complete, carefully remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- Return the shredded pork to the slow cooker and mix it with the juices to keep it moist and flavorful.
- While the pork is cooking, prepare the salad ingredients. Rinse and dry the mixed salad greens, and place them in a large serving bowl.
- Add the halved cherry tomatoes, corn, and diced avocado to the bowl with the salad greens.
- Sprinkle the shredded cheese over the top of the salad mixture.
- Once the pork is ready, serve it warm over the salad mixture. You can either serve the pork on top or mix it in with the salad.
- Offer sour cream on the side for drizzling over the taco salad or allow guests to add it to their individual servings as desired.
- Enjoy your Slow Cooker Carnitas Taco Salad with friends and family!
Tips
- Choose the right cut of pork: A well-marbled pork shoulder (or pork butt) ensures tender, juicy meat that shreds beautifully.
- Don't rush the cooking process: The 8-hour slow cooking is crucial for developing deep, rich flavors and creating that signature tender carnitas texture.
- For extra crispy edges, briefly broil the shredded pork for 2-3 minutes after slow cooking to add a delightful crisp texture.
- Customize your salad: Feel free to add additional toppings like sliced jalapeños, cilantro, or crushed tortilla chips for extra crunch.
- Make ahead tip: The carnitas can be prepared in advance and stored in the refrigerator, making meal prep a breeze.
- For a low-carb version, serve over cauliflower rice or additional mixed greens.
- Always taste and adjust seasonings before serving - a little extra squeeze of lime can brighten the entire dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 120mg
