Guacamole Taco Bowl Salad Recipe

Name: Guacamole Taco Bowl Salad Recipe | Taylor Farms
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 2
Cuisine: American
Ingredients: 1 Taylor Farms Guacamole Crunch Chopped Salad Kit; 1lb. Pork Carnitas (Premade or cook your own); 2 Small Tomatoes- sliced; 1 Radish- sliced; 1 Taco Bowl

This divinely-inspired taco bowl recipe combines rich, slow-cooked pork carnitas with the fresh, creamy texture of guacamole and our fresh Guacamole Crunch Chopped Salad. With layers of flavor and texture, it’s essentially a fiesta in a bowl (and even the bowl is a fiesta). Serve these when you want to impress your guests and have lots of napkins handy!

Total TIME:
20 minutes

SERVINGS:
2

Ingredients

1 Taylor Farms Guacamole Crunch Chopped Salad Kit

1 lb. Pork Carnitas (premade or cook your own)

2 Small Tomatoes, sliced

1 Radish, sliced

1 Corn Tortilla Taco Bowl

Directions

If using ready-to-eat carnitas, skip this step and go straight to shredding. If you’re making your own, get your slow cooker out, and add the pork shoulder, seasonings (salt, pepper, oregano, cumin), 4 garlic cloves, 1 large white onion cut in wedges and 1.5 cups of beef broth. (See the more detailed recipe for Slow Cooker Pork Carnitas below.) Let all the ingredients cook for 8-10 hours on low heat. The meat is ready once it can be pulled apart.
Slice the tomatoes and radishes.
Assemble the Guacamole Crunch Chopped Salad Kit and place it in the taco bowl. Top with warm carnitas meat, tomatoes, and radishes. Enjoy!

Slow Cooker Pork Carnitas: Official Recipe

If you’re looking for an official recipe for the tasty shredded pork carnitas in this recipe, we’ve got you covered.

Ingredients:

3 lbs pork shoulder (boneless, cut into large chunks)

1 tbsp olive oil

1 onion (quartered)

4 cloves garlic (minced)

1 cup orange juice (freshly squeezed if possible)

1 lime (juiced)

1 tsp cumin

1 tsp oregano

1 tsp chili powder

1 bay leaf

Salt and pepper (to taste)

1/2 cup chicken or beef broth (optional, for extra moisture)

Carnitas Instructions:

Cut the pork shoulder into large chunks. Generously season the pork chunks with salt, pepper, cumin, oregano, and chili powder. Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until nicely browned (about 3-4 minutes per side). You can do this in batches if necessary.

Transfer the pork to a slow cooker or a heavy-bottomed pot. Add the quartered onion, minced garlic, orange juice, lime juice, and bay leaf. Pour in the broth. Cook in the slow cooker on low for 8 hours or on high for 4-5 hours. If using the stovetop, simmer on low heat with the lid slightly ajar for 2-3 hours until the pork is tender and easily shredded.

Once the pork is tender, remove it from the cooker/pot and shred it using two forks.

Optional: Crisp the pork if you’d like some crispy edges. Heat a little oil in a skillet over medium-high heat. Add the shredded pork and cook until the edges get crispy. You can do this in batches, pressing the pork down slightly to achieve that golden, crispy texture. Keep warm until you’re ready to serve!