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Savory Pulled Pork & Crispy Potato Salad Extravaganza
Indulge in a hearty pulled pork and crispy potato salad with rich flavors, creamy dressing, and indulgent toppings. A crazy good feast!
Get ready to dive into a salad like no other with our Savory Pulled Pork & Crispy Potato Salad Extravaganza. This is not your everyday salad; it's a celebration of indulgence and flavor that will leave you craving more. Picture tender pulled pork, slow-cooked to perfection, nestled on a bed of crispy roasted potatoes and vibrant greens. This dish combines smoky, savory notes with a delightful crunch, creating an unforgettable texture contrast that will have you coming back for seconds (or thirds!).
The secret to this salad's irresistible charm lies in its bold, indulgent ingredients. We've elevated the classic potato salad by incorporating rich, buttery baby potatoes roasted to golden perfection. Paired with succulent pulled pork that melts in your mouth, this salad is a flavor explosion. A creamy, tangy dressing envelopes every component, while a sprinkle of sharp cheddar cheese and crispy bacon crumbles take it to the next level. Whether you're hosting a backyard barbecue or simply treating yourself to a special meal, this salad is worth every bite.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
3 mins
Total Time
23 mins
Servings
6
Calories
780 kcal
per serving
Cuisine
Mediterranean
Indulge in a hearty pulled pork and crispy potato salad with rich flavors, creamy dressing, and indulgent toppings. A crazy good feast!
Ingredients
- • pork shoulder: 2 pounds
- • BBQ sauce: 1 cup
- • baby potatoes: 2 pounds, halved
- • olive oil: 3 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1 teaspoon
- • mixed salad greens: 6 cups
- • cheddar cheese: 1 cup, shredded
- • bacon: 8 slices, cooked and crumbled
- • red onion: 1 small, thinly sliced
- • cherry tomatoes: 1 cup, halved
- • creamy ranch dressing: 1 cup
- • fresh chives: 2 tablespoons, chopped
Instructions
- 1 Preheat your oven to 325°F (163°C).
- 2 Season the pork shoulder with salt and pepper, then place it in a roasting pan. Pour the BBQ sauce over the pork, cover with foil, and roast for 2.5 hours, until tender and easily shredded.
- 3 While the pork is roasting, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast them in the oven for 45 minutes, or until they are crispy and golden brown.
- 4 Once the pork is done, remove it from the oven and let it rest for 10 minutes before shredding it with two forks. Mix with the remaining BBQ sauce in the pan.
- 5 Assemble the salad by arranging the mixed greens on a large platter. Top with the roasted potatoes, pulled pork, shredded cheddar cheese, bacon crumbles, red onion, and cherry tomatoes.
- 6 Drizzle the creamy ranch dressing over the salad, ensuring every component is generously coated.
- 7 Finish with a sprinkle of fresh chives for a burst of color and added freshness.
Serving Suggestions
- • This robust salad pairs beautifully with a chilled glass of hard cider or a crisp lager, which complement the smoky and savory flavors. For a side, consider a warm baguette with garlic herb butter to soak up any extra dressing and pork juices. If you're feeling extra indulgent, serve alongside some creamy coleslaw or buttery corn on the cob for a complete feast.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pulled pork in a saucepan over low heat or in the microwave until heated through. The potatoes can be reheated in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness. Add fresh greens and dressing just before serving to maintain the salad's vibrant texture.
Ratings & Reviews
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