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Decadent BBQ Pulled Pork & Sweet Potato Salad
Indulge in a hearty BBQ pulled pork and sweet potato salad packed with rich flavors and textures. Perfect for a comfort food craving!
Get ready to dive into a salad experience like no other with our Decadent BBQ Pulled Pork & Sweet Potato Salad. This indulgent dish marries the smoky, savory flavors of slow-cooked pulled pork with the natural sweetness of roasted sweet potatoes, all nestled on a bed of crisp greens. Topped with a luscious maple-balsamic glaze and crunchy roasted pecans, this salad is a symphony of textures and tastes, offering a satisfying meal that feels both hearty and fresh.
Why settle for ordinary when you can elevate your salad game with layers of flavor and unexpected indulgence? This dish is perfect for those who want the comfort of a classic barbecue with the freshness and vibrancy of a beautifully composed salad. The slow-cooked pork offers a melt-in-your-mouth experience, while the maple-balsamic glaze adds a tangy-sweet contrast that will keep your taste buds dancing. It's a salad worth savoring, whether for a special occasion or a weekend treat.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
4 mins
Total Time
24 mins
Servings
4
Calories
720 kcal
per serving
Cuisine
Mediterranean
Indulge in a hearty BBQ pulled pork and sweet potato salad packed with rich flavors and textures. Perfect for a comfort food craving!
Ingredients
- • pork shoulder (or butt): 2 lbs
- • BBQ sauce: 1 cup
- • sweet potatoes: 2 large, diced
- • olive oil: 2 tablespoons
- • mixed salad greens: 6 cups
- • cherry tomatoes: 1 cup, halved
- • red onion: 1 small, thinly sliced
- • pecans: 1/2 cup, toasted
- • feta cheese: 1/2 cup, crumbled
- • maple syrup: 2 tablespoons
- • balsamic vinegar: 2 tablespoons
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Rub the pork shoulder with salt and pepper, then place it in a roasting pan. Cover with BBQ sauce and cover the pan with foil. Bake in the oven for about 4 hours, or until the pork is tender and easily shreds with a fork.
- 3 While the pork is cooking, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven during the last 30 minutes of the pork's cooking time, or until they are tender and slightly caramelized.
- 4 In a small saucepan, combine maple syrup and balsamic vinegar. Cook over medium heat until it reduces by half and becomes syrupy, about 5 minutes. Set aside.
- 5 Once the pork is done, remove it from the oven and let it rest for about 10 minutes before shredding it with two forks.
- 6 In a large serving bowl, arrange the mixed greens, cherry tomatoes, and red onion. Top with roasted sweet potatoes and shredded pork.
- 7 Drizzle the maple-balsamic glaze over the salad, then sprinkle with toasted pecans and crumbled feta cheese. Serve immediately.
Serving Suggestions
- • This salad is a meal in itself, but you can complement it with a side of crusty bread to soak up any extra glaze or BBQ sauce. For a refreshing contrast, serve with a chilled glass of apple cider or a crisp white wine like Sauvignon Blanc. Freshly sliced apples or a simple coleslaw can also offer a nice, light counterpoint to the richness of the dish.
Storage Tips
Store any leftover pulled pork in an airtight container in the refrigerator for up to 3 days. The sweet potatoes can also be stored separately. When ready to serve, reheat the pork and potatoes gently in the oven or on the stovetop for the best texture. Assemble the salad fresh to maintain the crispness of the greens.
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