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Ultimate BBQ Pulled Pork Salad with Crunchy Cornbread Croutons
Indulge in the ultimate BBQ Pulled Pork Salad topped with crunchy cornbread croutons - a flavor-packed, meaty delight worth every bite!
Prepare to embark on a flavor journey with our Ultimate BBQ Pulled Pork Salad, a big beautiful creation that marries the succulent richness of slow-cooked pork with the vibrant freshness of a salad. This indulgent dish is not your average leafy green affair; it's a celebration of contrasting textures and bold flavors that will leave your taste buds dancing.
Imagine tender, juicy pulled pork glazed in a tangy BBQ sauce, nestled atop a bed of crisp romaine lettuce, peppery arugula, and crunchy red cabbage. But the real showstopper? Our homemade cornbread croutons, adding an irresistible crunch with each bite. This salad is more than a meal—it's a culinary experience that combines the heartiness of comfort food with the freshness of a salad, making it the perfect indulgence for any occasion.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mexican
Indulge in the ultimate BBQ Pulled Pork Salad topped with crunchy cornbread croutons - a flavor-packed, meaty delight worth every bite!
Ingredients
- • boneless pork shoulder: 2 pounds
- • BBQ sauce: 1 cup
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon
- • black pepper: 1 teaspoon
- • romaine lettuce: 2 heads, chopped
- • arugula: 2 cups
- • red cabbage: 1/2 head, thinly sliced
- • cherry tomatoes: 1 pint, halved
- • red onion: 1 small, thinly sliced
- • cornbread: 4 slices, cubed
- • butter: 2 tablespoons
- • fresh cilantro: 1/4 cup, chopped
- • lime juice: 2 tablespoons
Instructions
- 1 Preheat your slow cooker on low heat. Season the pork shoulder generously with salt and black pepper on all sides, ensuring even coverage.
- 2 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until a golden brown crust forms, about 3-4 minutes per side.
- 3 Transfer the seared pork to the slow cooker. Pour the BBQ sauce over the pork, ensuring it's evenly coated. Cover and cook on low for 6 hours, or until the pork is tender and easily shreds with a fork.
- 4 While the pork is cooking, prepare the cornbread croutons. Preheat your oven to 350°F (175°C). In a medium skillet, melt the butter over medium heat. Add the cubed cornbread and toss to coat in the butter. Transfer the cornbread to a baking sheet and bake for 10-12 minutes, or until golden and crispy.
- 5 In a large salad bowl, combine the chopped romaine lettuce, arugula, red cabbage, cherry tomatoes, and red onion. Toss to mix the ingredients evenly.
- 6 Once the pork is cooked, remove it from the slow cooker and shred it with two forks. Toss the shredded pork in the remaining BBQ sauce from the slow cooker to ensure it's well-coated.
- 7 Assemble the salad by topping the mixed greens with the warm BBQ pulled pork. Add the crunchy cornbread croutons and sprinkle with fresh cilantro.
- 8 Drizzle the salad with lime juice and the remaining tablespoon of olive oil. Toss gently to combine all the flavors before serving.
Serving Suggestions
- • This Ultimate BBQ Pulled Pork Salad pairs beautifully with a crisp, cold beer or a refreshing iced tea, providing a perfect balance to the rich, savory flavors of the pork. For an extra indulgent touch, serve alongside a creamy avocado dressing or a tangy ranch dip. If you're hosting a gathering, consider complementing this salad with a side of grilled corn on the cob or a light, tangy coleslaw to enhance the Southern BBQ theme.
Storage Tips
To store leftovers, keep the salad components separate from the pulled pork. Store the pulled pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a little extra BBQ sauce to keep it moist. Keep the salad greens and croutons in separate containers in the refrigerator. For best results, only assemble the salad when ready to serve to maintain the freshness and crunch.
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