Crunchy Taco Salad Cups with Quick Pork Carnitas
Serves 12
5 mins prep
45 mins cook
50 mins total
Crunchy Taco Salad Cups are a nice twist on the classic with authentic Tex-Mex flavored pork and veggies stuffed in crispy tortilla cups. A great way to entertain guests.
Pork Carnitas:
Taco Cups:
Filling:
Cook Pork Carnitas:
Preheat oven to 275°F.
Trim off excess fat from pork, cut into 1.5 inch pieces and season with salt and pepper.
In an oven-safe bowl, combine chicken broth and spices.
Add pork to bowl and cover with tin foil.
Bake for around 20 minutes, until meat is tender.
Transfer most of the pork juices to a small skillet heated on medium, and let it thicken for about 2 minutes.
Shred the pork in the remaining juices using 2 forks.
Add the thickened juices and mix well.
Make Taco Cups:
Preheat oven to 400°F.
Lightly spray a 12-cup large muffin pan with cooking spray and place a tortilla into each cup, folding the edges if necessary.
Bake for 10-15 minutes until tortilla is crispy.
Assemble:
Toss the lettuce together with the lemon juice.
Combine black beans, corn, onion, tomatoes, salt and pepper in a small bowl.
Divide the lettuce among the cups, and then the vegetable mix.
Top each with 2 tsp of pork.
Garnish with cilantro and serve with a side of guacamole and sour cream!
