🥗
Decadent BBQ Pulled Pork and Cornbread Salad Extravaganza
Indulge in this BBQ Pulled Pork and Cornbread Salad, a rich and hearty mix of flavors sure to satisfy your comfort food cravings!
Get ready to experience a salad like never before—a dish that blurs the lines between comfort and freshness. This Decadent BBQ Pulled Pork and Cornbread Salad Extravaganza is a symphony of flavors and textures, combining the smoky richness of pulled pork with the buttery crunch of cornbread and a medley of vibrant vegetables. It's the perfect indulgence for those who crave the heartiness of a Southern BBQ feast with a refreshing twist.
Imagine tender, juicy pulled pork, slow-cooked to perfection and smothered in a tangy, sweet BBQ sauce. Nestled atop a bed of crisp, colorful greens and crowned with chunks of cornbread, this salad is anything but ordinary. Each forkful offers a delightful contrast of flavors and textures, making it a truly unforgettable culinary experience.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
2 mins
Total Time
32 mins
Servings
6
Calories
650 kcal
per serving
Cuisine
Mexican
Indulge in this BBQ Pulled Pork and Cornbread Salad, a rich and hearty mix of flavors sure to satisfy your comfort food cravings!
Ingredients
- • Pork shoulder: 2 lbs, boneless
- • BBQ sauce: 1 cup, your favorite brand
- • Olive oil: 2 tablespoons
- • Cornbread: 4 cups, cubed
- • Mixed salad greens: 6 cups
- • Cherry tomatoes: 1 pint, halved
- • Red onion: 1, thinly sliced
- • Avocado: 2, diced
- • Fresh cilantro: 1/4 cup, chopped
- • Lime: 1, juiced
- • Salt: to taste
- • Black pepper: to taste
- • Smoked paprika: 1 teaspoon
Instructions
- 1 Preheat your oven to 325°F (165°C).
- 2 Rub the pork shoulder with olive oil, smoked paprika, salt, and black pepper. Place it in a roasting pan, cover with foil, and roast in the oven for about 2 hours or until the meat is tender and easily pulls apart.
- 3 Once cooked, shred the pork using two forks. Mix the shredded pork with the BBQ sauce and keep warm.
- 4 Increase the oven temperature to 375°F (190°C). Spread the cornbread cubes on a baking sheet and bake for 10-15 minutes until golden and crispy, turning once halfway.
- 5 In a large bowl, combine mixed salad greens, cherry tomatoes, red onion, and avocado. Add a sprinkle of salt and a squeeze of lime juice for extra freshness.
- 6 Assemble the salad by layering the greens mixture on a large platter. Top with warm BBQ pulled pork and crispy cornbread croutons. Garnish with fresh cilantro for a burst of color and flavor.
- 7 Serve immediately, ensuring each serving includes a bit of every delicious component.
Serving Suggestions
- • This salad is a meal on its own, but it pairs beautifully with a chilled glass of sweet iced tea or a refreshing citrusy lemonade. For those looking to add an extra layer of decadence, serve alongside a creamy coleslaw or a tangy potato salad. The smokiness of the pork complements a mildly spiced corn salsa, while the cornbread croutons add a perfect crunch to each bite.
Storage Tips
Store any leftover salad components separately. Keep the pulled pork in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave before serving. Store the cornbread croutons in an airtight container at room temperature to maintain their crunch. Assemble the salad just before serving for optimal freshness.
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