Low Carb Pulled Pork Taco Wedge Salad

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    3 h 0 min

  • ready time

    ready time

    3 h 20 min

Low Carb Pulled Pork Taco Wedge Salad

7 ratings

It’s always time for tacos in my house! Moving to the South has encouraged me to cook more pork, and this wedge salad is topped with chili-rubbed pulled pork and all sorts of taco fixings! It’s finished off with an avocado crema that is drizzled on top, but it can also be used as a dipping sauce, salad dressing and more. If you’d like, serve this salad with sour cream or your favorite salsa. In terms of the pork, I recommend doubling (or tripling) the pork butt recipe and cooking it as directed in a Dutch oven or in a slow cooker. Leftover pork can be refrigerated or frozen and added to eggs, salads, soups, and more!

  • Net Carbs

    7.5 g

  • Fiber

    5.7 g

  • Total Carbs

    13.3 g

  • Protein

    21.8 g

  • Fats

    31.4 g

412 cals

Low Carb Pulled Pork Taco Wedge Salad

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Avocado


    1 avocado, California

  • Garlic


    ½ clove

  • Water


    2-⅛ cup

  • Cream


    2-½ tablespoon

  • Iceberg lettuce

    Iceberg lettuce

    1 medium head

  • Red bell pepper

    Red bell pepper

    1 medium

  • Roma tomatoes

    Roma tomatoes

    1-½ Italian tomato

  • Cheddar cheese

    Cheddar cheese

    ½ cup, diced

  • Cilantro


    ¼ cup

  • Olive oil

    Olive oil

    1 tablespoon

  • Chili powder

    Chili powder

    2 tsp

  • Paprika


    1 tsp

  • Spices, oregano, dried

    1 tsp, leaves

  • Garlic powder

    Garlic powder

    1 tsp

  • Ground Cumin by Tone's

    Ground Cumin by Tone's

    ½ tsp

  • Salt


    ¾ teaspoon

  • Lime juice

    Lime juice

    5 tablespoon

  • Pork Shoulder

    Pork Shoulder

    12 oz, boneless, raw

Recipe Steps

steps 6

3 h 20 min

  • Step 1

    Rub the pork butt with 2 Tbsp. lime juice, chili powder, paprika, dried oregano, cumin, garlic powder, and 1/2 tsp. salt. Heat 1 Tbsp. of olive oil in a Dutch oven over medium heat. When hot, sear the pork on all sides and add 1-2 cups of water or broth to the pot. Place the pot in a 300 degree Fahrenheit oven for about 3 hours, or until the pork easily shreds with a fork.
    Step 1
  • Step 2

    Remove the pork from the oven and shred the meat, and set the meat aside.
    Step 2
  • Step 3

    Quarter a head of iceberg lettuce, and dice the bell pepper and tomatoes and set aside.
    Step 3
  • Step 4

    Add an avocado, half a garlic clove, 2-3 Tbsp. lime juice, 2 Tbsp. water, 2.5 Tbsp. cream, ¼ tsp. salt and ¼ cup cilantro to a blender. Blend for 10-15 seconds or until smooth.
    Step 4
  • Step 5

    Spoon the mixture into a small plastic bag or piping bag. Cut a tip off of the end of the plastic bag and set aside
    Step 5
  • Step 6

    Place the iceberg lettuce wedges on a plate. Arrange about 3 ounces of pulled pork over each wedge. Squeeze the avocado crema in a zig zag pattern over the wedge. Garnish with diced bell pepper, tomato and cheese, and a few pieces of cilantro. Optional: serve with sour cream, more avocado, and a squeeze of lime.
    Step 6

Comments 10

  • StupendousCauliflower206065

    StupendousCauliflower206065 a year ago

    How do I get out of this page and end my membership if it still exists?

    • A real Brit!

      A real Brit! a year ago

      You use the gear icon to get to your Account Settings> Settings and then click on Delete Account- best of luck!

  • kbjoh

    kbjoh 3 years ago

    This comment/rating is for the salad portion only. I make pulled pork almost every other day so did not use this recipe to make that. The salad dressing/cream is very bland and thick, after I already used more water than called for in the recipe to thin it out. Don’t think I will make it again.

    • Swanny248

      Swanny248 3 years ago

      Is there a way to do this in the instant pot?

      • Shalinasdream69

        Shalinasdream69 a year ago

        yes, you can cook pulled pork in the instant pot, chunk roast into about 3-4 pieces rub with spices saute all pieces, add 1-2 cups water, place trivet in pot and put roast pieces on trivet, close lid and seal, cook for 45min to 1 hour at high pressure, let pot natural release for about 15 minutes then manual release the rest of the pressure, let sit for about 20min to absorb flavour before shredding, enjoy!

      • Maple

        Maple 3 years ago

        Follow the same directions as stated above for searing except heat the oil (I use 2 Tablespoons) via the Sauté function on you instant pot until “Hot” and sear all sides. About 2-3 min per side. Turn the instant pot off. Pour in the water. I use 1 cup of chicken bone broth instead of water. Lock the lid into place. Select the “meat” function or “manual” on high for 35 minutes and let it naturally release the pressure when the pot beeps. It’ll take about 45 - 55 min total for cooking and natural pressure release. Hope this helps.

    • Esta

      Esta 4 years ago

      Do I use pork shoulder or pork butt? It says shoulder in the ingredients, and butt in the instructions.

      • Happyland2516

        Happyland2516 2 years ago

        Same thing. Shoulder just sounds more appetizing than butt.

      • Mamamodes

        Mamamodes 4 years ago

        Essentially the same. https://www.smokedbbqsource.com/pork-shoulder-vs-pork-butt/

      • Mamamodes

        Mamamodes 4 years ago

        Pork butt & shoulder are the same thing. Boggles me why butchers label them differently