Ingredients
Scale
For the spice rub:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the carnitas meat:
- 2 lbs elk, antelope, venison, beef roast or flank steak … I used an elk roast)
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 1 red or yellow bell pepper, chopped
- 1 jalapeno, seeded and chopped
For the salad:
- Romaine lettuce, chopped
- Fresh, ripe avocado
- Chopped bell pepper & tomato
- Black beans
- Cooked sweet corn
For the dressing: Your favorite salsa, avocado ranch, jalapeno cilantro ranch and/or try a tequila lime vinaigrette
Instructions
- In a small bowl, mix the spice rub ingredients together. Rub them all over the meat. Put the meat in a crockpot, add the chopped onion and peppers, cover and cook on low for at least 8 hours or until the meat is fork-tender. Use two forks to shred the meat.
- Now, prep the ingredients for the salad. Spread the greens over your salad plate(s) (square plates work marvelously for this), then warm the meat, beans and corn and make a stripe of each ingredient down the salad.
- Serve with the dressing of your choice. I like to use a mix of salsa and ranch dressing, personally, but I’m thinking about making a new lime-cilantro vinaigrette style dressing for my next Mexican Cobb Salad.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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