Ingredients

• 1/2 Tbsp(s) organic chili powder
• 2 medium(s) avocados, diced
• 1/4 cup(s) sliced jalapeno peppers
• 20 small(s) black olives, sliced
• 16 ounce(s) pastured pork shoulder, cooked
• 6 cup(s) shredded organic romaine lettuce
• 1/4 small(s) red onion, thinly sliced
• 2 Tbsp(s) pastured pork lard

• 4 g organic chili powder
• 402 g avocados, diced
• 26 g jalapeno peppers
• 60 g black olives, sliced
• 448 g pastured pork shoulder, cooked
• 282 g organic romaine lettuce
• 17.5 g red onion, thinly sliced
• 26 g pastured pork lard