Southwest Shredded Pork Salad Recipe

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Southwest Shredded Pork Salad Recipe
Southwest Shredded Pork Salad Recipe photo by Taste of Home
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Southwest Shredded Pork Salad Recipe

Read Reviews
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This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. —Mary Shivers, Ada, Oklahoma
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

Ingredients

  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1-1/2 cups apple cider or juice
  • 1 can (4 ounces) chopped green chilies, drained
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons hot pepper sauce
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 12 cups torn mixed salad greens
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 medium tomatoes, chopped
  • 1 small red onion, chopped
  • 1 cup fresh or frozen corn
  • 1 cup crumbled cotija or shredded part-skim mozzarella cheese
  • Salad dressing of your choice

Directions

Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender.
Remove roast from slow cooker; discard cooking juices. Shred pork with two forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing.
Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Yield: 12 servings.
Originally published as Southwest Shredded Pork Salad in Simple & Delicious February/March 2015

Nutritional Facts

1 serving: 233 calories, 8g fat (4g saturated fat), 67mg cholesterol, 321mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

  • 1 boneless pork loin roast (3 to 4 pounds)
  • 1-1/2 cups apple cider or juice
  • 1 can (4 ounces) chopped green chilies, drained
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons hot pepper sauce
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 12 cups torn mixed salad greens
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 medium tomatoes, chopped
  • 1 small red onion, chopped
  • 1 cup fresh or frozen corn
  • 1 cup crumbled cotija or shredded part-skim mozzarella cheese
  • Salad dressing of your choice
  1. Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chilies, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender.
  2. Remove roast from slow cooker; discard cooking juices. Shred pork with two forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing.
    Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
    Yield: 12 servings.
Originally published as Southwest Shredded Pork Salad in Simple & Delicious February/March 2015

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Reviews forSouthwest Shredded Pork Salad

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davidcee User ID: 8399644 227358
Reviewed Jun. 3, 2015

"Sounds good. Just wanted to say Hi to author. My Grandparents lived in Ada @ the Callen nursing home."

MY REVIEW
[email protected] User ID: 5326454 223609
Reviewed Mar. 26, 2015

"My family and I had this last night and we loved it. It wasn't too spicy so even my picky little boys enjoyed it too."

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