Avocado Salad
NUT-FREE method
MexicanChickenAdvanced415 minBy Northstar
Ingredients
Servings
4
- 2 lb (910 g) bone-in pork shoulder
- 1 cup (240 ml) vegetable broth
- 0.3 cup (60 ml) lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano leaves
- 4 clove garlic, minced
- 2 tsp finely ground sea salt
- 2 bay leaves
- 0.3 tsp ground black pepper
- 0.3 tsp red pepper flakes
- 0.3 cup (60 ml) avocado oil or olive oil
- 2 tbsp lime juice
- 1½ teaspoons chili powder
- 0.3 tsp finely ground sea salt
- 2 bunch (400 g) radishes, thinly sliced
- 2 medium Hass avocados, peeled and pitted
- 4 green onions, sliced
- 0.5 cup (112 g) hulled pumpkin seeds
Instructions
- 1
Place all the ingredients for the shredded pork in a pressure cooker or slow cooker. If using a pressure cooker, seal the lid and cook on high pressure for 45 minutes. When complete, allow the pressure to release naturally before removing the lid. If using a slow cooker, cook on high for 4 hours or low for 6 hours. When the meat is done, drain it almost completely, leaving ¼ cup (60 ml) of cooking liquid in the cooker. Shred the meat with two forks. Prepare the salad: Place the oil, lime juice, chili powder, and salt in a medium-sized salad bowl. Whisk to combine, then add the remaining ingredients and toss to coat. Divide the salad evenly among 4 plates or bowls, then top with the shredded pork.
Tags
soupketo-diet-cookbookketolow-carb