Instant pot or Slow cooker Carnitas Kale Salad
Another really easy and delicious recipe coming at you. This can be made in a slow cooker or your instant pot(for when you forget to put it in your slow cooker in time) š Don’t tell me I’m the only one this happens to all the time. Don’t leave out the pickled onions even if your not normally a fan, the flavors really do all come together perfectly (even my kids ate them). Don’t let all the ingredients scare you it really does not take a lot of on hands time to make. I am also going to share a great way that I use leftovers for another night as well.
Carnita Kale Salad
Ingredients
- 1 2lb pork roast
- 1 tbsp Himalayan salt
- 1 1/2 tsp black pepper
- 1 1/2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp chili powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 1/2 tsp oregano
- 1 cup chicken broth
- 2 bay leaves
- 1/2 yellow onion sliced
- 2 tbsp avocado oil
Dressing
- 1/4 cup diced green chilies
- 3 tbsp sprouted pumpkin seeds
- 2 garlic cloves
- 1 1/2 tbsp cotija cheese
- 1 1/2 tbsp mayo I like primal kitchen
- 1 tsp black pepper
- 1/2 tsp Himalayan salt
- 2 tbsp lime juice
- 1/3 cup olive oil
- 1 tbsp red wine vinegar
- 1/2 bunch cilantro leaves
- 1/4 cup cold water
Pickled Onions
- 1 cup water
- 1/2 cup apple cider vinegar
- 1 tbsp coconut sugar
- 1 1/2 tsp Himalayan salt
- 1 red onion thinly sliced
Salad
- 9 cups kale stemmed, chopped
- 2 avocados sliced
- 1/2 cup pumpkin seeds
- 1/2 cup cotija cheese
Instructions
Roast
- Season the pork roast with seasonings. Add avocado oil to skillet and sear on all sides. If using the instant pot you can do this in the same pot, until brown on all sides.
- Place in slow cooker with chicken broth, bay leaves, and onion. Cook on low for 8 hours, until it completely tender and shreds easily. If using an instant pot put everything in close lid and vent and pressure cook on high for 1 hour. Release pressure before opening when done. Take roast out and shred with fork and then fry in avocado oil in skillet on high heat until crispy.
Pickled onions
- In medium bowl, whisk the water, vinegar, sugar and salt together until the salt and sugar dissolve. place the onion in a jar and pour vinegar mixture on top. secure the lid and let the jar rest at room temperature for 1 hour
Dressing
- While pork is cooking make dressing. Place all ingredients in a blender and blend until consistency is smooth.
To assemble salad
- toss the chopped kale and dressing. Top with carnitas, avocados, picked onions, pumpkin seeds, and cheese
Notes
Recipe adapted from Body Love Every Day Products used
Slow Cooker
I use Butcher Box for majority of my meats
They have high quality grass fed and finished meats!Life as I know it has been completely flipped upside down. Trying to help the kids stay up on their education at home, having Cody working at home in our room, and trying to avoid contact with others while trying to get my work done as well, has been a whole new experience of crazy. I have been going through waves of feeling fine and then moments of anxiety and depression. Anyone who has known me for a while knows that I don’t do well staying home ( I have major anxiety after I have my babies and staying home all the time) I like to be social and planning things to do and go and see. I am trying to adjust to what seems like is going to be the next couple of months, and focus on the many blessings we have, such as my husband being able to work from home, and all my kids healthy and home safe with me. I really don’t have a lot to complain about.
I have been doing a lot more cooking and my waist line is showing it. š¤·āāļøš So I have lots of yummy new recipes!
