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Carnitas Salad with Buttermilk Lime Ranch Dressing

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Course Main Course

Ingredients
  

Carnitas

  • 2 lbs pork shoulder roast
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp chili powder
  • 2 tsp salt
  • 1 tsp fresh ground pepper
  • 1 small onion (cut in large chunks)
  • 4 garlic cloves (trimmed and halved)
  • 1/2 cup pineapple juice

Salad

  • 8 cups green leaf lettuce (washed and torn into bite-sized pieces)
  • 1 avocado (peeled, pitted and sliced)
  • 1 cup cherry tomatoes (halved)
  • 3/4 cup frozen corn (browned in a dry pan)

Salad

  • 1/4 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 lime (juiced)
  • 2 Tbsps fresh cilantro (cut fine)
  • 1 garlic clove (grated)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp paprika

Instructions
 

  • The carnitas can be made in an instant pot or slow cooker.
    Either way, place the shoulder in the pot, rub down with the spices, covering as much of the surface as possible, letting the rest fall to the bottom of the pot. Add the onions and garlic, then pour in the juice. If cooking in the slow cooker, cook on low for 8 hours. If cooking in the instant pot, cook on the "meat" setting for 55 minutes, ensuring the pot is sealed for pressure cooking. Once the meat is cooked, let it cool for a bit, then tear it roughly into chunks. Reserve the liquid and add the meat to a frying pan at medium to high heat to crisp up the meat. Once the meat is starting to brown, slowly add the liquid, then allow it to cook down until the liquid has cooked into the meat and the sugars from the liquid have caramelized the meat.
    Whisk all the dressing ingredients together.
    Assemble your salad, top with the crisped carnitas and drizzle with the dressing.
Keyword Instant Pot, Pork, Pork Shoulder, Salad, Salad Dressing