Skip to content

Southwest Shredded Pork Salad

Add to Collection
Print Pin
No ratings yet

Southwest Shredded Pork Salad

Course Dinner, Lunch, Main Course
Cuisine American
Keyword egg-free
Calories 233kcal


  • 1 boneless pork loin roast 3 to 4 pounds
  • 1-1/2 cups apple cider or juice
  • 1 can 4 ounces chopped green chiles, drained
  • 3 garlic cloves minced
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons hot pepper sauce
  • 1 teaspoon chili powder
  • 1 teaspoon pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 12 cups torn mixed salad greens
  • 1 can 15 ounces black beans, rinsed and drained
  • 2 medium tomatoes chopped
  • 1 small red onion chopped
  • 1 cup fresh or frozen corn
  • 1 cup crumbled Cotija or shredded part-skim mozzarella cheese
  • Salad dressing of your choice


  • Place pork in a 5- or 6-qt. slow cooker.
  • In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork.
  • Cook, covered, on low 6-8 hours or until meat is tender.
  • Remove roast from slow cooker; discard cooking juices.
  • Shred pork with 2 forks.
  • Arrange salad greens on a large serving platter.
  • Top with pork, black beans, tomatoes, onion, corn and cheese.
  • Serve with salad dressing.

Freeze option

  • Place shredded pork in a freezer container; top with cooking juices.
  • Cool and freeze.
  • To use, partially thaw in refrigerator overnight.
  • Heat through in a saucepan, stirring occasionally.


Calories: 233kcal | Carbohydrates: 12g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 321mg | Fiber: 3g | Sugar: 2g

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating