Low Carb Pulled Pork Taco Wedge Salad
It’s always time for tacos in my house! Moving to the South has encouraged me to cook more pork, and this wedge salad is topped with chili-rubbed pulled pork and all sorts of taco fixings! It’s finished off with an avocado crema that is drizzled on top, but it can also be used as a dipping sauce, salad dressing and more. If you’d like, serve this salad with sour cream or your favorite salsa. In terms of the pork, I recommend doubling (or tripling) the pork butt recipe and cooking it as directed in a Dutch oven or in a slow cooker. Leftover pork can be refrigerated or frozen and added to eggs, salads, soups, and more!
How to Make It
Step 1
Rub the pork butt with 2 Tbsp. lime juice, chili powder, paprika, dried oregano, cumin, garlic powder, and 1/2 tsp. salt. Heat 1 Tbsp. of olive oil in a Dutch oven over medium heat. When hot, sear the pork on all sides and add 1-2 cups of water or broth to the pot. Place the pot in a 300 degree Fahrenheit oven for about 3 hours, or until the pork easily shreds with a fork.
Step 2
Remove the pork from the oven and shred the meat, and set the meat aside.
Step 3
Quarter a head of iceberg lettuce, and dice the bell pepper and tomatoes and set aside.
Step 4
Add an avocado, half a garlic clove, 2-3 Tbsp. lime juice, 2 Tbsp. water, 2.5 Tbsp. cream, ¼ tsp. salt and ¼ cup cilantro to a blender. Blend for 10-15 seconds or until smooth.
Step 5
Spoon the mixture into a small plastic bag or piping bag. Cut a tip off of the end of the plastic bag and set aside
Step 6
Place the iceberg lettuce wedges on a plate. Arrange about 3 ounces of pulled pork over each wedge. Squeeze the avocado crema in a zig zag pattern over the wedge. Garnish with diced bell pepper, tomato and cheese, and a few pieces of cilantro. Optional: serve with sour cream, more avocado, and a squeeze of lime.
Ingredients
- Avocado
1 avocado, California
- Garlic
½ clove
- Water
2-⅛ cup
- Cream
2-½ tablespoon
- Iceberg lettuce
1 medium head
- Red bell pepper
1 medium
- Roma tomatoes
1-½ Italian tomato
- Cheddar cheese
½ cup, diced
- Cilantro
¼ cup
- Olive oil
1 tablespoon
- Chili powder
2 tsp
- Paprika
1 tsp
- Spices, oregano, dried
1 tsp, leaves
- Garlic powder
1 tsp
- Ground Cumin by Tone’s
½ tsp
- Salt
¾ teaspoon
- Lime juice
5 tablespoon
- Pork Shoulder
12 oz, boneless, raw