Mexican Pork Salad
This Mexican Pork Salad is perfect for busy lunches or entertaining.
Servings: 4
Ingredients
- 2 tbsp olive oil separated
- 2 pounds boneless pork shoulder
- 1/2 cup chicken broth*
- 1 yellow onion
- 1 beefsteak tomato
- 1 bunch green onions
- 1 bunch cilantro
- 10 oz romaine lettuce
- 1 avocado
- 1 lime
- 1 jar salsa*
Instructions
- Heat 1T olive oil in a large pan over med-high.
- Season pork shoulder with S&P and brown on all sides.
- After searing pork, place in slow cooker w/ 1⁄2c chicken broth or water & cook ~5 hours on high or ~8 hours on low, until meat is tender.
- Cool, then using your fingers or two forks, shred the pork into bite-sized pieces.
- Finely chop: 1⁄2 onion, 1 tomato, 3-4 green onions and 3T cilantro
- Layer ingredients w/ 10oz chopped romaine.
- Slice 1 avocado.
- Top salad with avocado and pork. Drizzle with 1T olive oil, juice of 1 lime and salsa, if desired.
Instant Pot Instructions**
- Place trivet in bottom of instant pot.
- Lay seared, seasoned pork + 1c chicken broth or water in instant pot.
- Cook on high pressure for ~90mins.
- Once cook time is complete, allow pot to sit for 10mins. and then do a quick release.
Notes
*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.
** Note: please read instant pot manufacturers guide and follow all instructions for high pressure cooking and quick release.