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Keto Carnitas Salad

by Livestrong_Recipes  |  Oct 15, 2018

Keto Carnitas Salad
Photo Credit: Leslie Harris de Limón
  1. PREP
  2. 10 m
  • COOK
  • 10 m
  • 20 m

While Mexican carnitas is traditionally slow-cooked in lard in a large copper pot over a wood-burning fire, this recipe keeps things quick and easy by using leftover shredded pork from Sunday’s pot roast and just frying it up in a pan with a little bit of lard for that traditional flavor. If you don't have lard, feel free to substitute bacon grease or coconut oil.



  • 2 tbsp Lard
  • 1 cup Shredded Seasoned Pork Meat
  • 1 yields lime juice
  • 1/2 cup fresh cilantro
  • 3 cups Baby Spinach
  • 1 cup romaine lettuce
  • 1/2 cup Roma Style Tomatoes, Diced
  • 1 oz Queso Fresco
  • 1/4 medium Onions, Diced Red
  • 1/2 oz Pepitas


1 Melt the lard in a large skillet over high heat. Add the shredded pork and sauté until heated through and lightly browned.
2 Squeeze lime juice over the carnitas and stir in ¼ cup of the fresh cilantro. Sauté for an additional 5 minutes. 3. Remove from heat.
3 Arrange baby spinach and romaine lettuce on a serving platter. Top with the warm carnitas, tomatoes, avocado, queso fresco, onion, pumpkin seeds, and the remaining cilantro.
4 Serve with a lime wedge or avocado salsa verde.