Pork Shoulder Salad with Sweet Potato & Avocado (Edit recipe)

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.

15 minutes

1 hour to 4 hours

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by Sarah Steffens

View original recipe

Serves: 4

Ingredients

1.5 lb Pork Shoulder
1 cup Chicken Bone Broth
1 Tbsp Ghee
1 Tbsp Sea Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 whole Green Onion (Scallion), minced
1 Sweet Potato, chopped
1 Tbsp Ghee
pinch Sea Salt
1 Avocado
4 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!