Carnitas Taco Salad Bowl
We've been focusing on tightening up our taco salad game just in time for Cinco De Mayo! We cooked up this casual Carnitas Taco Salad Bowl, that will have you in a fiesta mood, pronto.
Makes 4 servings
What you need
1 1/2 pounds boneless pork shoulder, cut into 2-inch pieces
coarse salt and freshly ground black pepper
8 tablespoons Tessemae’s Lemon Pepper, plus additional for drizzling
1 pound cauliflower rice
1 orange bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
6 cups chopped romaine lettuce
1 bunch cilantro, washed and roughly chopped
1 red onion, thinly sliced
1 avocado, pitted and diced
Black olives (optional)
Cotija cheese, crumbled (optional)
What you do
- Heat oven to 275 degrees. Place pork in a single layer in a 9x13-inch baking dish and sprinkle generously with salt and pepper, then drizzle with 4 tablespoons of the Lemon Pepper. Cover pan tightly with aluminum foil and bake at 275 degrees until pork is fork tender, about 2 3/4 hours.
- Drain liquid from baking dish, then shred pork. Heat broiler, and broil pork 4-inches from heating element until browned and crispy, about 5 minutes. Stir gently and broil again until crispy, about another 5 minutes.
- Heat 2 tablespoons of the Lemon Pepper in a large nonstick skillet over medium-high heat. Add cauliflower rice to pan and cook until tender, about 6 minutes. Remove from pan and return pan to medium-high heat. Add remaining 2 tablespoons Lemon Pepper to skillet, then add peppers to pan and cook, stirring often, until softened, about 6 minutes.
- Divide lettuce, cilantro, red onion slices, avocado and lime wedges among 4 bowls, then top with pork, cauliflower rice and peppers. Drizzle everything with Lemon Pepper or Habanero Ranch for an extra kick! Serve olives Cotija cheese as optional toppings, if desired.