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Recipe by Jenny Martinez - Carnitas Avocado Cilantro Romaine Salad

Recipe by Jenny Martinez - Carnitas Avocado Cilantro Romaine Salad

This Carnitas Avocado Cilantro Romaine Salad bursts with vibrant freshness and rich, slow-cooked flavor in every bite. The crisp Fresh Express Hearts of Romaine Blend is piled high with tender, fall-apart carnitas, authentic Pico de Gallo, and a silky avocado cilantro lime dressing that ties it all together. It’s a hearty, mouth-watering salad that feels as indulgent as it is refreshing, perfect for satisfying your cravings.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 8

Ingredients
  

Assembly

Carnitas

  • 5 cups pork lard
  • 4 pounds boneless pork shoulder butt roast, cut into 4-inch cubes
  • 1 ¼ white onions, divided
  • 1 garlic head plus 3 cloves, divided
  • 3 dried bay leaves
  • 1 pound pork short ribs
  • 2 tablespoons salt
  • 1 (12-ounce) can cola
  • 1 fresh orange, juice and peel

Avocado Cilantro Lime Dressing

  • 2 avocados
  • 1 lime, squeezed
  • ¼ white onion
  • 1-2 garlic cloves
  • 1 tbsp chicken bouillon
  • ½ cup mayonnaise 
  • 1 serrano

Pico de Gallo

  • 2 Roma tomatoes
  • ½ white onion
  • ½ bunch cilantro

Instructions
 

  • In a large, deep cast-iron pot, melt lard over high heat. Once hot, carefully add the pork shoulder pieces with 1 whole onion (cut in half), the garlic head (cut in half horizontally), and bay leaves. 
  • In a cup, mix salt and ½ cup of water. Add to the frying oil. 
  • Sear the meat, turning occasionally, until golden brown on all sides, about 30 minutes. When the lard reaches a boil again, add the pork short ribs. Fry until the ribs are golden brown, about 10 minutes. 
  • Simmer the carnitas. Cover tightly (foil may help seal) and reduce the heat to low. Continue frying over low heat until the meat is fall-apart tender, about 2 hours. Stir every 30 minutes with a wooden spoon to prevent sticking or burning. Once cooked, remove and drain. Once cooled, shred the carnitas. 
  • For the Pico de Gallo, dice tomato, onion and cilantro. Mix together. Set aside.
  • For the Cilantro Avocado Lime Dressing, add avocado, lime, mayonnaise, serrano, chicken bouillon, onion and garlic. Blend and pour into a squeezable jar. 
  • To serve, add the Fresh Express® Hearts of Romaine Blend to a bowl and top it off with carnitas, Pico de Gallo and a generous amount of the cilantro avocado lime dressing. Y Listo!