Categories: Mexican

Ingredients

• Carnitas:
• 1 tsp sea salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 2 1/2 lbs. pork shoulder
• 1 small yellow onion, cut into quarters
• 2 garlic cloves, smashed
• 1/2 cup orange juice
• Juice of 1 lime
• Olive oil
• Salad:
• Canola oil, for frying the tortillas
• Two 6-inch corn tortillas, cut into strips
• Juice of 2 limes
• 1 small jalapeno, halved, seeded and cut into small dice
• Handful of cilantro leaves, chopped
• 2 tsp honey
• 1/3 cup olive oil
• 6 cups mixed greens
• 1 cup canned black beans, rinsed and drained
• 1/2 pint grape tomatoes, halved
• Sea salt
• 1 avocado, pitted, peeled and cut into 1/2-inch dice

Directions

1. Make the carnitas: Combine the salt, cumin, coriander, and oregano in a small bowl and stir to blend. Rub the spice mixture all over the pork shoulder.

2. Combine the pork, onion, garlic, orange juice, and lime juice in a slow cooker. Cook on LOW 8 hours, until the pork is very tender and shreds easily. Break up the pork into bite-size chunks. Using two forks, shred the pork.

3. Heat a large skillet over medium-high heat. Add a swirl of olive oil to coat the bottom of the pan. Working in batches so as not to overcrowd the pan, cook the pork until it becomes nicely browned, stirring minimally to get a good crisp going.

4. Line a plate with paper towels. Heat 1/4 inch of oil in a small skillet over medium-high heat. Add the tortilla strips and fry until golden and crisp, turning once, 30 to 60 seconds total. Transfer to the paper towel-lined plate to drain.

5. Make the salad: In a deep serving bowl, combine the lime juice, jalapeno, cilantro and honey. Slowly whisk in the olive oil. Add the mixed greens, black beans and tomatoes, season with salt and toss to combine.

6. Scatter the avocado, crisped pork and tortilla strips on top. Serve immediately.

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