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Smoky BBQ Pulled Pork and Crispy Onion Ring Salad
Indulge in a Smoky BBQ Pulled Pork Salad with crispy onion rings, rich cheeses, and tangy dressing. A bold, meaty salad experience!
Prepare your taste buds for a salad experience like no other. Our Smoky BBQ Pulled Pork and Crispy Onion Ring Salad is a hearty, flavor-packed dish that combines the succulent, smoky richness of pulled pork with the satisfying crunch of homemade onion rings. This is not your average salad—it's an indulgent feast that brings together the best of comfort food and fresh greens.
Imagine juicy, tender pork that's been slow-cooked to perfection, paired with crispy, golden onion rings that add a delightful texture contrast. All of this is nestled on a bed of fresh greens, drizzled with a tangy barbecue dressing, and finished with a sprinkle of sharp cheddar and blue cheese for an extra layer of flavor complexity. This salad is perfect for those who crave bold flavors and hearty ingredients, bringing a new level of indulgence to the table.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
2 mins
Total Time
32 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
American
Indulge in a Smoky BBQ Pulled Pork Salad with crispy onion rings, rich cheeses, and tangy dressing. A bold, meaty salad experience!
Ingredients
- • pork shoulder: 2 pounds
- • smoked paprika: 2 tablespoons
- • garlic powder: 1 tablespoon
- • onion powder: 1 tablespoon
- • salt: 1 teaspoon
- • black pepper: 1 teaspoon
- • barbecue sauce: 1 cup
- • buttermilk: 1 cup
- • all-purpose flour: 1 cup
- • cayenne pepper: 1 teaspoon
- • large onions: 2, sliced into rings
- • vegetable oil: for frying
- • mixed salad greens: 8 cups
- • sharp cheddar cheese: 1 cup, shredded
- • blue cheese: 1/2 cup, crumbled
- • cherry tomatoes: 1 cup, halved
- • corn kernels: 1 cup, roasted
- • ranch dressing: 1/2 cup
Instructions
- 1 Preheat your oven to 300°F (150°C).
- 2 Rub the pork shoulder with smoked paprika, garlic powder, onion powder, salt, and pepper. Place it in a baking dish and cover with foil. Roast in the oven for about 2 hours, or until the pork is tender and easily shredded.
- 3 Once the pork is cooked, shred it with two forks and mix with barbecue sauce. Set aside to let the flavors meld.
- 4 While the pork is roasting, soak the onion rings in buttermilk for at least 30 minutes to tenderize.
- 5 In a large bowl, mix flour and cayenne pepper. Dredge the buttermilk-soaked onion rings in the flour mixture until well coated.
- 6 Heat vegetable oil in a deep skillet over medium-high heat. Fry the onion rings until golden brown and crisp. Drain on paper towels and season with salt.
- 7 In a large salad bowl, combine mixed greens, cherry tomatoes, roasted corn, and cheeses.
- 8 Add the smoky pulled pork and crispy onion rings on top. Drizzle with ranch dressing to taste.
- 9 Toss gently to combine, ensuring every bite is packed with flavor.
Serving Suggestions
- • Serve this indulgent salad with a side of garlic bread or cornbread to soak up any extra dressing and sauce. For an elevated dining experience, pair it with a chilled glass of white wine, like a Chardonnay, which complements the smoky and tangy flavors beautifully. A cold craft beer, particularly a hoppy IPA, can also enhance the dish's richness and bring out the barbecue notes.
Storage Tips
Store any leftover salad and components separately to maintain freshness. Keep the pulled pork in an airtight container in the refrigerator for up to 3 days, and reheat gently over low heat. Store the onion rings in a paper towel-lined container at room temperature for 1 day, and crisp them in the oven at 350°F (175°C) for 5 minutes before serving. Assemble the salad fresh to enjoy the best texture.
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