Marisa's Carnitas & Kale Salad — Kelly LeVeque

Name: Marisa's Carnitas & Kale Salad — Kelly LeVeque
Cuisine: American, Mexican, Latin American
Ingredients: 1 (2-pound) pork roast (or use 2 pounds chicken breast); 1 tablespoon pink Himalayan salt; 1½ teaspoons freshly ground black pepper; 1½ teaspoons ground cumin; 1½ teaspoons smoked paprika; 1½ teaspoons chili powder; 1½ teaspoons garlic powder; 1½ teaspoons onion powder; 1½ teaspoons dried oregano; 1 cup chicken broth or water; 2 bay leaves; ½ white or yellow onion sliced; 2 tablespoons avocado oil; 1 (7-ounce) can diced green chiles; 3 tablespoons pepitas; 2 garlic cloves, peeled; 3 tablespoons cotija cheese (optional; avoid if dairy-free); 1 teaspoon freshly ground black pepper; ½ teaspoon pink Himalayan salt; 2 tablespoons freshly squeezed lime juice; 1/3 cup avocado oil or olive oil; 1 tablespoon red wine vinegar; Leaves from ½ bunch fresh cilantro (no stems); ¼ cup cold filtered water; 1 cup filtered water; ½ cup apple cider vinegar; 1 tablespoon coconut sugar; 1½ teaspoons pink Himalayan salt; 1 red onion, thinly sliced; 8 to 10 cups chopped, stemmed kale (or romaine)

6 steps

This tasty slow cooker recipe comes directly from my sister-in-law’s kitchen.

Updated at: Thu, 17 Aug 2023 06:02:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories585.6 kcal (29%)

Total Fat42.4 g (61%)

Carbs22.8 g (9%)

Sugars5.6 g (6%)

Protein31.4 g (63%)

Sodium2324.6 mg (116%)

Fiber8.6 g (31%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

To make the carnitas, season the pork roast with the salt, pepper, cumin, smoked paprika, chili powder, garlic powder, onion powder, and oregano. Set it in a large skillet over medium-high heat and sear it until brown on all sides.

Step 2

Place in a slow cooker (fat side up) with the chicken broth, bay leaves, and onion. Cook on Low for 8 hours, until it’s completely tender and shreds easily with a fork. Remove the pork from the slow cooker and shred on a cutting board. If you like the pork juicier, use a large spoon and dress the pork with drippings from the slow cooker, to your desired amount.

Step 3

Meanwhile, make the cilantro-pepita dressing: Place all the ingredients in a high-speed blender and blend until the consistency is similar to pesto.

Step 4

When the pork has finished slow-cooking, heat the avocado oil in a large skillet on high heat. Add the pork and pan-fry to give it a crispy carnitas texture.

Step 5

To make the pickled onions, in a medium bowl, whisk the water, vinegar, sugar, and salt together until the salt and sugar dissolve. Place the onion in a mason jar and pour the vinegar mixture on top. Secure the lid and let the jar rest at room temperature for 1 hour.

Step 6

To assemble the salad, in a large serving bowl, toss the chopped kale and dressing. Top with the carnitas, avocados, pickled onions, pepitas, and, if desired, cotija cheese.

View on kellyleveque.com

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