Spinach Salad with Pork, Avocado and Oranges

Spinach Salad with Pork, Avocado and Oranges

One 3-pound boneless pork roast (shoulder or butt are great)
1 bag baby spinach
1 (not overly) ripe avocado, sliced and cut into chunks
2-3 oranges, peeled, segmented
2-3 green onions, thinly sliced–white and green parts
1/2 sliced, toasted almonds
sliced olives

Creamy Cilantro-Lime Dressing


For pork:

I like to use my crock-pot for slow cooking pork roasts. This was a very lean pork loin roast. I seasoned it well with salt and pepper and seared it in a very hot cast iron skillet. I cooked the roast on high for a few hours to get it going and then turned it to low for about4 or 5 more hours. Because it didn’t have a ton of fat, I also added a bit of water.

I let the pork cool a bit and then shredded it with two forks. This makes more than enough for the salad. You will have a lot of leftover pork. Use in tacos or add some BBQ sauce and serve on toasted buns.

For salad:
Toss all the ingredients together and serve with the dressing. Serves 2-4.

(This picture shows the roast right after I had seared it.)

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