Cooking

Cook Up Some Easy Mexican Shredded Pork with a Green Salad- Low Carb Recipe

Make this delicious  Mexican recipe using your leftover pork roast! Preparation is quick and easy using one skillet. If youโ€™re eating low carb and also paying attention to your grocery bill, pork is a fantastic option. Often, we buy a large pork loin and roast it in the oven for a meal and use the leftovers for a second meal. Where we live, pork is by far the cheapest meat option. If you are eating a lean cut, pork is a healthy low carb protein as long as youโ€™re not overdoing it. This recipe combines pork with a slew of veggies to really pump up the nutrient power!

I was eating this out of the skillet while cooking. My husband asked me to please write down exactly how I made it, so I think he also liked it. ๐Ÿ™‚ You can also use this seasoned pork for tacos if you prefer. Just add taco shells and you’re set!

Hereโ€™s how to make this yummy recipe. 

Ingredients:

Pork

four cups of lean cooked pork, shredded

1 T olive oil

1 4.5 can of mild green chilis

1 small onion, finely diced

1/4 cup bell pepper, finely diced

2 t salt

1 t pepper

1 t garlic powder

2 t oregano

3 t cumin

3 t chili powder

ยพ cup water

Dash of hot sauce to taste

Salad:

1 head of iceberg lettuce or three romaine hearts, shredded

ยฝ cup shredded cheddar cheese

1 tomato, diced

Sour cream for topping

Taco sauce for topping

Heat oil in a large heavy skillet over medium high heat. Add onion and peppers and cook until onions are translucent, about 7 minutes. Add chilis, meat, spices, and water. Reduce heat and cook for 15 minutes.

Place lettuce on each plate, followed by pork, cheese, tomato, sour cream, and taco sauce. 

Enjoy! ๐Ÿ™‚

Have a beautiful day and make it a taco salad Tuesday! ๐Ÿ™‚

Use leftover cooked pork and dice up some veggies
Turn your pork into a flavorful Mexican-spiced dinner
Dice some salad ingredients

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