Carnitas Salad

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When making my carnitas recipe, found here, you might have a lot of meat leftover. These leftovers are perfect for lunch prep and making this light and vibrant carnitas salad. It’s the perfect salad to add that summer sweet corn to, as well as some pico de gallo. Top it with cilantro lime vinaigrette and some salt cotija cheese, and you’ve got yourself lunch for the week. Give this carnitas salad recipe a try!

This is the perfect way to use up your extra carnitas from earlier in the week. Carnitas pair beautifully with the cilantro and lime of the vinaigrette, and if you are a rookie to meal prepping, this is a great place to start.

Start on Sunday by making my slow cooker carnitas. You will be able to have carnitas tacos for dinner, and lunches for the rest of the week. All while staying on track with healthy, homemade meals.

I used romaine lettuce for this salad, but you can use whatever green is your favorite. To make this even easier, I used pre-made pico de gallo and pre-grated cotija cheese. Cotija cheese is Mexican Parmesan, so you can also substitute grated Parmesan if you have it. Fresh sweet corn takes this recipe to another level, so don’t skip that!

This salad is really less of a recipe in itself, but I hope it provides you some salad inspiration! There are so many ways to make wonderful salads and dressings. And you can do it with whatever leftover proteins, cheeses and vegetables that you have on hand. Most of my salads that we make at home consist of whatever I have in the refrigerator to use up this week!

Carnitas Salad

A hearty salad made with delicious carnitas and all the fixings.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal


  • 1 slow cooker
  • 1 Knife


  • 1 head romaine
  • 2 Cob sweet corn
  • pico del gallo
  • cotija cheese
  • 1 Cup carnitas see recipe
  • cilantro lime vinaigrette


  • Make Carnitas as directed. See recipe on
    Make cilantro lime vinaigrette. See recipe on
    Chop romaine lettuce into strips and place in a bowl.
    Either grill or blister corn over open flame. I used my gas stovetop. Cut corn off the cob.
    Assemble salad by topping lettuce with blistered corn, pico de gallo, cotija cheese and carnitas. Drizzle with cilantro lime vinaigrette.
Keyword blistered corn, carnitas, salad

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