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
Lime wedges
Black olives (optional)
Cotija cheese, crumbled (optional) 

What you do

1. 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.
2. 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.
3. 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.
4. 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.