Bowl of carnitas salad with pork, tomatoes, corn, and beans

Carnitas Salad with Salsa Verde Dressing

Looking for an easy peasy weeknight dinner - that's also good for you?  Try this carnitas salad with salsa verde dressing!

Course Main Course
Cuisine Mexican
Keyword carnitas salad
Prep Time 15 minutes
Crockpot Time 8 hours
Total Time 15 minutes
Servings 4
Calories 313 kcal
Author Snacking in Sneakers



  • 1-2 lb Smithfield Garlic and Cracked Black Pepper Fresh Pork Tenderloin (or Smithfield Marinated Boneless Pork Shoulder Seasoned Carnitas)
  • 6 oz green leaf lettuce
  • 1/3 cup cilantro, chopped
  • 1/2 medium red onion, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1 avocado, sliced
  • 1 ear of corn
  • 1 cup canned black beans

Dressing (optional):

  • 1/3 cup salsa verde
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1/2 tbsp minced garlic
  • 1 lime juiced


  1. Add pork to the slow cooker. Cook on low for 7-8 hours. When done, shred pork with a fork.
  2. Prepare all your vegetables – chop cilantro, slice red onion, halve tomatoes, slice avocado, and remove corn kernels from the stalk.

  3. Place lettuce in four plates or bowls. Divide the cilantro, red onion, tomatoes, avocado, corn, and beans evenly between each plate/bowl to top the lettuce. Add the cooked pork on top.
  4. From here, just top with your dressing of choice. If making the salsa verde dressing mentioned above, add all the dressing ingredients to a blender and give it a quick spin. Pour dressing on top of salads and enjoy.

Recipe Notes



Nutrition analysis for salad (approximate per serving):

313 calories, 13 g fat, 2.5 g sat fat, 487 mg sodium, 28.5 g carbohydrate, 10 g fiber, 4 g sugar, 25 g protein, Vitamin A: 79%, Vitamin C: 43%, Calcium: 6%, Iron: 17%, Potassium: 22%

Nutrition analysis for dressing (approximate per serving):

134 calories, 13.5 g fat, 2 g sat fat, 159 mg sodium, 3.5 g carbohydrate, 1 g sugar, 0 g protein, Vitamin A: 0%, Vitamin C: 9%, Calcium: 1%, Iron: 1%