If you’ve enjoyed the salads at places like Cafe Rio or Costa Vida, you’re going to love this keto sweet pork salad! Flavorful sugar free sweet pork sits on a bed of crisp romaine, topped with avocado, Mexican cheese, cilantro, tomato, cotija cheese, and a creamy keto tomatillo dressing.
If you’re anything like me, you could eat this every day and never get tired of it! I like to make a big batch of the pulled pork and then grab it out of the freezer when I feel a Cafe Rio sweet pork craving coming on.
Is this salad the same portion size as Cafe Rio’s salads?
No. Cafe Rio’s salads are humongous! If you want a salad that size, you’ll need to triple the serving size suggested here. If you triple it for a Cafe Rio or Costa Vida size salad, this recipe will make two servings instead of six.
Can I prep anything ahead of time?
Yes! One of my favorite things about this salad is that you can prep most of it beforehand. Make the sweet pulled pork ahead of time and refrigerate up to a week, or freeze up to 3 months (thaw and reheat before serving). You can make the keto tomatillo dressing up to a few days before. Shred the cheese, cut or tear the lettuce, dice the tomatoes, chop the cilantro the day of. You’ll want to dice the avocado right before serving.
Do I need special tools for this low carb sweet pork salad?
Not really. But aren’t tools fun? :) Some helpful tools I use for salads are:
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Keto Sweet Pork Salad Recipe
Yield: 6 servings
Prep Time: 30 minutes
Total Time: 30 minutes
If you've enjoyed the salads at places like Cafe Rio or Costa Vida, you're going to love this keto sweet pork salad! Flavorful sugar free sweet pork sits on a bed of crisp romaine, topped with avocado, Mexican cheese, cilantro, tomato, cotija cheese, and a creamy keto tomatillo dressing.
Note: Prepare this salad in 6 individual bowls or plates.
Add to each bowl in this order: 1 cup of lettuce, 1/4 cup Mexican cheese, 2-3 tablespoons tomatoes, cilantro (to taste), 1/2-3/4 cup Keto Sweet Pork, 2 tablespoons avocado, 2-3 tablespoons Keto Tomatillo Dressing, and 2 tablespoons cotija crumbles.
Serve with lime slices. Enjoy!
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