April 27, 2022

Carnitas Salad with Mango Salsa

This salad takes a little more preparation than most of my recipes, but it’s worth it. The pork roasts for 4 hours, and during that time, you can prep the mango salsa and vinaigrette, which come together quickly. This recipe works excellent for meal prep because it makes a large amount of pork. It’s a fun recipe that everyone will enjoy and can also be served at a fun gathering.

Carnitas Salad with Mango Salsa

This salad makes a great meal prep recipe and is bursting with flavor. It's Paleo and gluten-free.



  • 6.5 lbs bone-in pork butt
  • 1 yellow onion, peeled and quartered
  • 6 garlic cloves, minced
  • 2 oranges
  • 2 limes
  • 2 tsp sea salt
  • 2 tsp cumin
  • 1 tsp dried oregano
  • leaf lettuce, roughly chopped
  • guacamole
  • sprouts
  • lime wedges
  • 1 small red onion, thinly sliced

Mango Salsa

  • 2 champagne mangos, medium dice
  • 1 T red onion, minced
  • 2 T roughly chopped cilantro
  • 1 tsp lime juice
  • 1 tsp jalapeno, deseeded and minced
  • 2 T red bell pepper, small dice
  • 1/4 tsp sea salt

Mango Vinaigrette

  • 3/4 C avocado oil
  • 2 T champagne vinaigrette
  • 1 mango, diced (ataulfo/champagne/small yellow mango)
  • 1 T lime juice
  • 1/2 tsp sea salt
  • 1 tsp cilantro, roughly chopped
  • 1 T honey (omit for Whole30)

  1. Preheat the oven to 300 degrees. Add the pork, onion, and garlic to a Dutch oven or oven-safe dish with a lid. Squeeze the juices from the oranges and limes over the pork. Then sprinkle the pork with sea salt, cumin, and dried oregano. Place the lid on the pot and place it in the oven for 4 hours.
  2. While the pork cooks, assemble the mango salsa and mango dressing.
  3. Mango salsa- toss the mangos, red onion, cilantro, lime juice, jalapeño, red bell pepper, and sea salt together in a small bowl and set aside.
  4. Mango vinaigrette- In a mason jar wide enough to fit an emersion blender or a high-speed blender, add the avocado oil, champagne vinegar, diced mango, lime juice, sea salt, cilantro, and honey. Blend everything until it’s creamy and fully emulsified. Set aside.
  5. After the pork is cooked, it should shred easily and fall off the bone. Shred the pork, removing as much excess fat as possible.
  6. Lay the shredded pork in a single layer on a sheet pan. Strain the fat from the pan juices and drizzle ½ cup of the juices over the pork.
  7. Place the sheet pan of shredded pork under the broiler until the meat is crispy but not burnt. About 3-5 minutes under the broiler.
  8. Assemble the salads by placing the shredded lettuce in a bowl and topping it with the carnitas, red onion, mango salsa, guacamole, sprouts, lime wedges, and the mango vinaigrette.


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