We did it! We are to our final meal with the Boston Butt we cooked on day one. Today’s meal is easy healthy and versatile! For the last day, we are going to chow on Carnitas Taco Salad. It’s time to chop up the rest of that beautiful Boston Butt and eat a protein packed salad.
Yesterday, we covered how to take your Boston Butt and turn it into a yummy carnitas. If you want full details with a picture tutorial check it out here. If you just want the quick and dirty steps here you go:
1. Chop Boston Butt
2. Spread chopped meat on an aluminum foil lined cookie sheet.
3. Turn broiler on low.
4. Sprinkle extra BBQ Rub over meat.
5. Broil meat for 5 minutes. You are warming the meat and getting the edges a little crunchy.
See how yummy the meat turns out. Broiling it for just a short time caramelizes the edges without drying out the meat. The meat is very versatile. If you don’t want to serve on top of a salad, you could serve it as tacos or nachos. My kids wouldn’t love the salad the same way they would tacos. I use the same ingredients for tacos that I do for salad, so to change these to tacos I simply add tortillas.
Three from One Boston Butt: Carnitas Taco Salad
- 1 bag Salad Mix I mix greens and spinach
- 10 Sweet Mini Peppers seeded and sliced
- 3 Green Onions chopped
- 1 Lime wedged
- 3 cups to 4 Boston Butt chopped
- 1 tbsp BBQ Rub
- 2 cups Salsa
Turn broiler on low. Chop remaining Boston Butt, layer on an aluminum foil lined baking sheet, and sprinkle with BBQ rub. Broil on low for 4 to 6 minutes. Assemble salad and serve.
Serve with tortillas, salsa, sour cream, guacamole and/or cilantro.
If you enjoy this post and want to follow the whole series here are the first two posts: