Pork Shoulder Salad with Sweet Potato & Avocado
Creating Whole30 meals can be as elaborate or simple as you like, but building them is always very simple: veggies, protein and healthy fat. As you put together your own meals, use this trio as your guide. You will find you have endless options and so much freedom to express yourself in the kitchen! This salad is Whole30, Paleo, AIP and fit for anyone who likes good food.
PREP TIME
15 minutes
COOK TIME
1 hour to 4 hours
INGREDIENTS
12
Serves: 4
Ingredients
- 1.5 lb1.5 lb1.5 lb Pork Shoulder
- 1 cup1 cup1 cup Chicken Bone Broth
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 1 Tbsp1 Tbsp1 Tbsp Sea Salt
- 1 Tbsp1 Tbsp1 Tbsp Onion Powder
- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder
- 1 whole1 whole1 whole Green Onion (Scallion), minced
- 111 Sweet Potato, chopped
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- pinch pinch pinch Sea Salt
- 111 Avocado
- 4 bunch4 bunch4 bunch Kale, 4 big handfuls (or chopped cabbage, or a combo)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add pork shoulder, broth, 1 Tbsp ghee, sea salt, onion powder and garlic powder to a slow cooker and cook on low for 4 hrs.
- Or, place in an Instant Pot (no need to brown) and cook sealed on manual for 30 min, allowing steam to naturally release for 30 min.
- Once cooked, chop pork into bite size pieces on a large cutting board and sprinkle with minced scallion.
- While the pork is cooking, roast sweet potatoes in a cast iron skillet with 1 Tbsp ghee and sea salt for 30 min, tossing after 15 min.
- Add a big handful of cabbage/kale to 4 serving bowls and top with cooked pork, roasted sweet potato and sliced avocado.
- Pour 1/2 cup of the broth in your slow cooker or Instant Pot over your salad, gently toss and enjoy!
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About This Recipe
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Coconut Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Salads Shellfish Free Sugar Alcohol Free Whole30| This is our estimate based on online research. | |
| Calories: | 533 |
| Fat: | 38 g |
| Carbohydrates: | 15 g |
| Protein: | 33 g |
| Cholesterol: | 138 g |
| Sodium: | 2089 mg |
| Fiber: | 3 g |
| Sugars: | 4 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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