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Category: taco recipes

  • Chicharron Salad “Ensalada de Chicharrón Placero”

    Chicharron Salad “Ensalada de Chicharrón Placero”

    Ensalada de Chicharron Placero is one of those Mexican dishes that stops you mid-bite — the contrast of crunchy pork rind, creamy avocado, fresh tomato, and bright lime is completely addictive. This is my version, made with the flavors and ingredients of Central Mexico where I live.

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    Bowl of chicharrón salad with tomato, onion and green pepper next to a nasturtium flower

    This post is a recipe for chicharron salad, also known as pork rind salad. In Spanish it is called “Ensalada de Chicharron Placero.” It has pork rind, avocado, tomatoes, and lime juice.

    What is Chicharron Salad?

    Chicharron Salad is a flavorful dish that brings together the crispy, savory goodness of fried pork rind with fresh vegetables and a bright lime dressing. This dish is a celebration of textures — crunchy chicharron against creamy avocado and juicy tomatoes, unified by a simple olive oil and lime vinaigrette.

    The version I make here is common in Central Mexico and includes diced tomatoes, sliced red onions, cubed avocados, chopped cilantro, jalapeños for heat, and a dressing made with lime juice and extra virgin olive oil.

    The Superhero Ingredient: Pork Rind (Chicharron)

    In Mexican cuisine, every bite tells a story, and chicharron is one of the most iconic chapters. Pork skin frying in a pot of golden lard is culinary alchemy — transforming a humble ingredient into crispy, golden nuggets of pure satisfaction. The sizzle and pop of pork skin meeting hot lard is a melody that resonates through the bustling markets of Mexico City and Puebla, enticing everyone nearby with its irresistible aroma.

    A hand holding up a large sheet of crispy pork rind (chicharrón)

    Ingredients

    Pork Rind (Chicharron)

    Crispy, deep-fried pork skin is the star and this is where the dish begins and ends. If you cannot find fresh-fried chicharron locally, the bagged variety works well. This Tito’s Choice Chicharrones is the most similar to what we use here in Mexico, though a lighter chicharron chip style also works.

    • Why it matters: The crunch is the entire point of this salad. Use it immediately after tossing with the dressing — it softens fast, and you want that satisfying snap in every bite.

    Avocados

    Ripe, cubed avocado adds creaminess that counters the crunch and heat of the chicharron. It also makes the salad filling enough to serve as a light meal.

    • Why it matters: The fat in avocado coats each ingredient lightly, helping the lime dressing cling to everything and creating a more cohesive dish.

    Cilantro

    There is no salad in Mexico without cilantro. It is aromatic, fresh, and gives the dish a depth that flat-leaf parsley cannot replicate. Use it generously — do not be shy.

    • Why it matters: Cilantro lifts the entire flavor profile, cutting through the richness of avocado and pork rind with bright, herbal freshness.

    Purple Onion

    Purple onion is preferred over white or yellow for this salad because it is visually striking and noticeably sweeter — a better balance for a fresh salad than the sharper bite of white onion.

    • Why it matters: The sweetness of purple onion plays off the acidity of the lime without overpowering the other ingredients.

    Extra Virgin Olive Oil

    A drizzle of extra virgin olive oil creates a simple vinaigrette with the lime juice. It coats the salad, adds a glossy finish, and ties all the flavors together.

    • Why it matters: Oil prevents the lime from making the avocado brown as quickly and gives the salad a more polished, restaurant-quality look and feel.

    Lime

    The vinaigrette is simply lime juice and olive oil — minimal, clean, and explosive. The acidity cuts through the richness of both avocado and pork rind, keeping every bite bright and refreshing.

    • Why it matters: Without acid, this salad would feel heavy. Lime is what makes it feel light despite the richness of its main ingredients.

    Tomatoes

    Fresh diced tomatoes add color, juiciness, and a gentle acidity that balances the savory and fatty components. In Mexico, tomato is a non-negotiable base for most fresh salads.

    • Why it matters: Tomatoes add water content and freshness that prevents the salad from feeling dry or monotone in texture.

    Jalapeño or Serrano Pepper

    Optional but highly recommended. Serrano is hotter than jalapeño — choose based on your heat tolerance. Finely dice it so the heat distributes evenly throughout the salad rather than hitting you in one concentrated bite.

    • Why it matters: A touch of heat creates contrast that makes every other flavor in the salad more vivid and interesting.

    Make It into a Taco

    One of the most popular ways to eat this salad in Central Mexico is as a taco filling. Load it into a soft tortilla and add red or green salsa on top. Try our green nopales tortilla recipe — it pairs beautifully with this salad.

    Green nopales tortilla recipe: a stack of green corn tortillas

    Frequently Asked Questions

    When should I add the chicharron to the salad?

    Add the chicharron right before serving — within 5 minutes of plating. Pork rind absorbs moisture rapidly and goes from perfectly crunchy to soggy in about 10 minutes once it contacts the lime dressing. If making the salad ahead, keep the chicharron separate and combine just before eating.

    Can I make the dressing ahead of time?

    Yes. Mix the olive oil and lime juice up to 2 days in advance and store in a small jar in the refrigerator. Shake well before using. The dressing actually improves slightly as it sits, as the lime mellows and the flavors integrate.

    What type of chicharron is best for this salad?

    Thick-cut, fresh-fried chicharron from a Mexican market is the ideal. The puffed, airy kind has the best crunch and texture for salad. Thin, chip-style pork rinds can also work but soften faster. Avoid overly seasoned flavored varieties as they can compete with the fresh ingredients.

    Is Ensalada de Chicharron Placero spicy?

    The heat is completely adjustable. Without jalapeño or serrano it is mild. With jalapeño it has a gentle, lingering warmth. With serrano it has a proper kick. Deseed the chili for a milder version that keeps the flavor without the heat.

    What can I serve this salad with?

    It works beautifully as an appetizer, a side dish alongside grilled meats, or as a taco filling. It also pairs well with tostadas, garnachas, and as a topping for nachos. In Central Mexico it is often served at room temperature as a botana (snack) with cold drinks.

    How do I keep the avocado from browning?

    The lime juice in the dressing helps significantly. Toss the avocado in lime juice immediately after cutting and keep it in contact with the dressing. If making ahead, cut the avocado last and add it right before serving. Do not store assembled salad overnight — avocado browns regardless.

    Love authentic Mexican flavors? Also try our vegetarian mango soy ceviche, our Mexican fava bean salad, and our easy hummus for more vibrant, fresh dishes.

    Overhead view of chicharrón salad in a white bowl on a dark cloth

    Chicharron Salad “Ensalada de Chicharrón Placero”

    This homemade dish is a well-known favorite in Mexico. It is savory, tangy, and crunchy all at the same time! Every household puts its unique spin on it, and today, I'll share my version infused with the flavors and ingredients inspired by Central Mexico.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Total Time 30 minutes
    Servings: 4
    Course: Appetizer
    Cuisine: Mexican
    Calories: 310
    Ingredients Method Notes

    Ingredients
      

    • 220 g crispy chicharrón, broken into bite-sized pieces or 5 cups of chicharron chips
    • 1 cup diced fresh tomatoes
    • 2 avocados cubed
    • ½ cup thinly sliced red onions
    • ¼ cup chopped fresh cilantro
    • 1-2 jalapeños, finely diced (adjust to taste)
    • 2 tbsp extra virgin olive oil
    • 2 limes juiced
    • salt and pepper

    Method
     

    Dressing
    1. In a small bowl, whisk together the extra virgin olive oil and lime juice. This zesty dressing will infuse a refreshing citrusy note into our salad.
    Salad
    1. In a large mixing bowl, combine the chicharrón pieces with the diced tomatoes, avocados, sliced red onions, chopped cilantro, and jalapeños. Drizzle the lime and olive oil dressing over the mixture and toss gently to coat all ingredients evenly.
    2. Add salt and pepper to taste, ensuring a harmonious balance that enhances the natural flavors of each element.

    Notes

    Serving Suggestions:
    • Enjoy the Chicharrón Salad as a standalone appetizer or side dish.
    • Serve it alongside tacos, tostadas, or even as a topping for nachos for an added layer of crunch and flavor.
  • Super Tasty Mexican Slow Cooker Pulled Pork

    Super Tasty Mexican Slow Cooker Pulled Pork

    This Mexican Slow Cooker Pulled Pork is the definition of a set-it-and-forget-it meal that still manages to blow everyone away. Smoky guajillo and ancho peppers, red wine, apple, and cumin slow-cook together with a pork shoulder for 5 hours until the meat falls apart and drinks up every drop of that incredible sauce. It is one of our most-made dinner recipes — at least twice a month on the rotation.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    slow cooker pulled pork

    This post is all about slow cooker Mexican pulled pork.

    Ingredients for This Mexican Slow Cooker Pulled Pork Recipe

    Ingredients

    Pork Shoulder

    The cut we are looking for in this recipe is the pork shoulder. The shoulder has enough meat and fat mixed in together — it is not the tough part of the pork and using the slow cook method, the meal always comes out juicy, tender, and incredibly delicious.

    • Why it matters: Fat content in the shoulder bastes the meat from the inside as it slow-cooks, creating that signature pull-apart texture you cannot get from leaner cuts like loin.

    Guajillo Peppers

    The Guajillo dried peppers are not spicy when the seeds are removed. They give the sauce a nice thick texture and a distinct citrus-smoke flavour.

    • Why it matters: Guajillos are the backbone of many Mexican red sauces. Their fruity, slightly tannic flavour is what makes this sauce taste authentically Mexican rather than generic chili pork.

    Ancho Peppers

    Ancho peppers give the sauce its deep red color. They are not spicy and don’t have a sharp taste — they are dried poblanos with a mild, chocolatey undertone.

    • Why it matters: Anchors are responsible for the sauce’s gorgeous color and the earthy depth that rounds out the guajillo’s brightness. Together they are a classic Mexican pairing.

    Cumin

    Always a great partner with pork. Use powder form, not seeds — it marinates into the meat more evenly and the flavour is more evenly distributed throughout the roast.

    • Why it matters: Cumin is the warm spice foundation of the rub. Without it the pork tastes flat. Don’t be shy with it — this recipe leans into the cumin intentionally.

    Red Wine

    A great way to tenderize the pork — it penetrates into the meat and adds a fall-and-winter depth of flavour. A Malbec or any full-bodied red wine works perfectly here.

    • Why it matters: The alcohol in the wine breaks down muscle fibers during the long cook, resulting in a more tender final product. It also adds complexity to the sauce that water or stock alone cannot achieve.

    Apple

    Three apples, peeled and shredded. Adding apples is a great way to include fibre and natural sweetness that offsets the wine’s acidity and tartness.

    • Why it matters: The natural sugars in the apple caramelize during cooking and help balance the smokiness of the peppers. The apple also adds another layer of tenderization — the malic acid breaks down protein similarly to how a citrus marinade works.

    Slow Cooker

    I use an Crock-Pot Slow Cooker or the slow cook setting on my Instant Pot 7-in-1. Both work perfectly. The slow cook method is what makes this recipe so hands-off — 90% of the time you’re just waiting for the cooker to do its magic.

    • Why it matters: Slow cooking at low temperature for a long time breaks down the tough collagen in the pork shoulder into gelatin, which gives the sauce its body and the meat its silky, fall-apart texture.

    How to Serve Pulled Pork

    There are many ways to serve this slow cooker pulled pork:

    • Bread — any bread works. Make a pulled pork burger, a torta, or sliders with small buns.
    • Burrito — wrap in a large flour tortilla.
    • Taco — serve on top of a corn tortilla for a pulled pork taco.
    • Mash potato — serve with mashed potato and veggies, drizzled with the sauce.
    • Poutine — deep fry fries, add pulled pork, black beans, cheese, and sour cream.
    • Appetizer — bake thin baguette slices and serve the pulled pork with pickled onions.

    For more Mexican-inspired recipes, try our Green Pozole (Pozole Verde) or our Easy Mexican Salsa Verde — both pair beautifully with this pulled pork.

    easy slow cooker pulled pork

    Mexican pulled pork being shredded with forks in a dark sauce

    Mexican Slow Cooker Pulled Pork

    Easy tender and delicious pork with a Mexican sauce soaked and slow-cooked in an Instant Pot. I love serving this with tortilla, rice, or over mashed potatoes.
    Print Recipe
    Pin Recipe
    Prep Time:10 minsCook Time:5 hrsServings: 6 people

    Equipment

    • Instant Pot or Slow Cooker

    Ingredients

    Pork Marinate

    • 1 kg pork shoulder whole
    • 3 tsp sea salt
    • 1 tbsp paprika
    • 1 tbsp cumin powder
    • 1 tsp black pepper
    • 3 tbsp canola oil

    Mexican Peppers

    • 2 guajillo peppers
    • 3 ancho peppers

    Liquid

    • 1 cup red wine
    • 3 apples peeled and shredded
    • 1 white onion shredded
    • 1 cup orange juice
    • 2 tbsp vinegar
    • 3 bay leaf
    • salt to taste

    Instructions

    • Rinse and pat dry the pork shoulder with a paper towel.
    • Mix the spices and salt together for the pork marinade. Rub the spice all over the meat. Let it sit for 15–30 minutes.
    • Soak the Mexican peppers in hot boiling water. Place a plate or something heavy on top to keep the peppers fully submerged for 10 minutes.
    • Break the top off the peppers and scrape the inside clean. Add all the peppers to a blender with 1/2 cup of water. Blend until smooth.
    • Heat a pan with oil on medium-high heat. Place the pork shoulder in the pan and brown all sides.
    • Set your slow cooker or Instant Pot to the slow cook setting on high for 5 hours. Place the browned pork shoulder inside and add all the liquids and Mexican pepper puree on top.
    • Close the lid and open the valve (if using Instant Pot).
    • After 5 hours, open the lid and use two forks to shred the meat apart. This allows the sides to soak up all the juices. Add salt to taste.

    Frequently Asked Questions

    Can I make this pulled pork without a slow cooker?

    Yes. You can braise it in a Dutch oven in the oven at 300°F (150°C) for 4–5 hours with the lid on. The result is essentially the same — low heat for a long time is what does the work, regardless of the vessel. A Lodge Dutch Oven works beautifully for this.

    What cut of pork is best for pulled pork?

    Pork shoulder (also called pork butt or Boston butt) is the best cut for pulled pork. It has the right fat-to-meat ratio so the meat stays moist during the long cook. Avoid pork loin — it is too lean and will dry out.

    How spicy is this Mexican pulled pork?

    Not spicy at all, as long as you remove the seeds from the guajillo and ancho peppers before blending. Both peppers are mild when deseeded. The sauce is smoky, earthy, and slightly sweet from the apple and orange juice — not hot.

    Can I use an Instant Pot instead of a Crock-Pot?

    Yes. Use the slow cook function on your Instant Pot, set to high for 5 hours with the lid closed and the valve open. Alternatively, use the pressure cook function for 60–75 minutes on high pressure followed by a natural release — the texture will be slightly different but equally tender.

    How do I store and reheat leftover pulled pork?

    Store pulled pork in an airtight container with its juices in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently in a pan on low heat with a splash of water or orange juice to revive the sauce. Avoid microwaving on high as it can dry the meat out.

    What do I do if the sauce is too thin after cooking?

    Remove the pork from the slow cooker after shredding and pour the remaining liquid into a saucepan. Simmer on medium-high heat for 10–15 minutes until the sauce reduces and thickens. Pour it back over the shredded pork before serving.