Marisa's Carnitas & Kale Salad — Kelly LeVeque

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

Great

% Daily Values based on a 2,000 calorie diet

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.

↑Support creators by visiting their site 😊