BBQ Pulled Pork Salad
Slow cooker BBQ pulled pork served on a bed of romaine lettuce, bell peppers, tomatoes, eggs, shredded cheese and ranch dressing. Served with cheese quesadilla wedges, salsa, and sour cream on the side, this BBQ Pulled Pork Salad is the perfect lunch or light dinner.
While traveling a few months ago, my husband and I ate at the cutest BBQ restaurant in Jane Lew WV, called Hickory House. Their menu sounded so amazing, and I decided to try a pulled pork salad. It was delicious, and so large that I could not even finish it. I knew that I needed to try to recreate it.
Pulled Pork is one of our family’s favorite dishes. I always fix mine in a slow cooker to get the most tender and flavorful meat. I also make my own rub and BBQ sauce.
This recipe can be done using purchased pulled pork and BBQ sauce if desired. I like to make it when I have leftover pulled pork from dinner or making sliders
To prepare this salad, begin by preparing and cooking the pork butt in a slow cooker.
HOW TO PREPARE BBQ PULLED PORK SALAD:
INGREDIENTS:
- romaine lettuce
- grape tomatoes
- green bell pepper
- red bell pepper
- sweet or red onion
- hard boiled egg, peeled and sliced
- shredded cheddar cheese
- pulled pork, warm
- salsa
- sour cream
- ranch dressing
- tortilla wraps
INSTRUCTIONS
*Arrange the lettuce on a serving plate. Top with green and red bell peppers, tomatoes, onions, eggs and shredded cheese. Allow it to fill about 3/4 of the plate.
*Place some of the warm pulled pork into a ramekin and set on side of the plate.
*Arrange small bowls of salsa, ranch dressing and sour cream around the ramekin. I use small disposable clear containers for this.
*Prepare the cheese quesadillas. Spray a cast iron skillet with no stick cooking spray and heat over a medium heat. Lay a soft tortilla in the skillet and sprinkle shredded cheese over it. Top with second tortilla. Cook until slightly browned on one side, carefully turn and cook on the other side. Remove from the skillet, cut into 4 wedges and arrange on plate.
*Spread the pulled pork over lettuce, drizzle the ranch dressing over top. The salsa and sour cream are perfect for dipping the quesadilla wedges or for adding to the salad.
The flavor combinations of warm pork, BBQ sauce and ranch dressing is so delicious.
Pulled Pork Sliders are a great food option to serve at ball games or any concession stands.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Why Everyone Loves This Pulled Pork Salad
- It is a perfect way to use leftover pulled pork, and so easy to create.
- This salad is packed with fresh ingredients and so much flavor. The combination of BBQ sauce and ranch dressing, warm pork is amazing.
- This is so filling and makes a great lunch or dinner.
Helpful Tips and Variations
- The salad tastes best with the pulled pork warm.
- I serve the salsa, ranch dressing, and sour cream in separate small containers. They can be used on the quesadilla as well as some added on the salad.
- Other ingredients that people like to add to this salad are black beans, shredded cabbage, and jalapeno slices.
Frequently Asked Questions
How long is the pulled pork good for after it is cooked?
Store the cooked pork in an airtight container or Ziploc bags and refrigerate for up to 3-4 days as recommended by the USDA.
BBQ PULLED PORK SALAD
Ingredients
- 2 cups romaine lettuce chopped
- 2 grape tomatoes cut in half
- 1 Tablespoon green bell pepper
- 1 Tablespoon red bell pepper
- 1 Tablespoon sweet or red onion diced
- 1 hard boiled egg peeled and sliced
- 1/3- 1/2 cup shredded cheddar cheese
- 1 cup bbq pulled pork warm
- 1/4 cup salsa
- 1/4 cup sour cream
- 1/4 cup ranch dressing
- 2 small tortillas
- 1/2 cup shredded cheddar cheese
Instructions
- Arrange lettuce on about 3/4 of a serving plate/platter. Top with tomatoes, peppers, onions, egg slices, and cheese.
- Place the pulled pork in a small ramekin. Set on the plate beside lettuce.
- Arrange small bowls of salsa, ranch dressing and sour cream around the ramekin. I use small disposable clear containers for this.
- Prepare the cheese quesadillas. Spray a cast iron skillet with no stick cooking spray and heat over a medium heat. Lay a soft tortilla in the skillet and sprinkle shredded cheese over it. Top with second tortilla. Cook until slightly browned on one side, carefully turn and cook on the other side. Remove from the skillet, cut into 4 wedges and arrange on plate.
- Spread the pulled pork over lettuce, drizzle the ranch dressing over top. The salsa and sour cream are perfect for dipping the quesadilla wedges or for adding to the salad.
Notes
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