Barbecue Pork Cobb Salad Recipe Slow cooker recipes, Barbecue pork
Cook, covered, on low 4-5 hours or until pork is tender. Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, tomatoes, avocado, carrots, chopped pepper, eggs and cheese over romaine. Drizzle with dressing.
Jo and Sue Asian Inspired Pulled Pork Salad
Instructions. Combine jalapeño ranch dressing ingredients in a food processor (or blender pitcher) and process until smooth. Taste for seasoning and add more salt to taste; transfer to serving pitcher or jar. Refrigerate until ready to serve.
Grilled BBQ Pork Salads with Fries CookoutWeek HezziD's Books and Cooks
Add the Pulled Pork: Pile the shredded pulled pork on top of the mixed greens. Use warm, cold, or room temperature pork. The contrast of the warmed pork and cold salad ingredients is a delightful touch. Layer the Toppings: Arrange an assortment of your choice of toppings on top of the mixed greens.
Slow Cooker BBQ Pork Salad Everyday Reading
Ingredients. 1 package (10 ounces) ready-to-serve salad greens. 1 can (11 ounces) mandarin oranges, drained. 1 cup refrigerated fully cooked barbecued shredded pork, warmed. 1 cup smoked almonds. 1 medium apple, chopped. 1/2 cup fresh snow or sugar snap peas. 1/4 cup reduced-fat balsamic vinaigrette.
Thai BBQ Pork Salad Ruled Me
1-2 cups pulled pork, cooked. 1/2 bunch cilantro, trimmed and chopped. 15 oz can of corn, drained and rinsed. 15 oz can black beans, drained and rinsed. 3 English cucumbers, sliced thinly. 1/2 container cherry tomatoes, cut in half. 1/3 red onion, diced into small squares. 1/2 cup fried jalapeños.
Barbecue Pork Salad
Remove the pork from the slow cooker and place in a large mixing bowl. Discard all the fat. Using 2 forks, shred the pork. Pour the rest of the BBQ sauce into the mixing bowl and cover the pork thoroughly. Add the pulled pork into the mixing bowl with the salad ingredients and pour the dressing on top.
BBQ Pork Chop salad Recipe by Deirdre Alexandra Brady Cookpad
Core tomato and cut into 1/2" dice. Remove pulled pork from packaging. Place in a microwave-safe bowl and add 1 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 1-2 minutes. Stir in BBQ sauce until pork is coated. Combine lettuce, pork mixture, tomato, dressing, and cheese. Garnish with croutons.
Barbecue Pork Salad Recipe Taste of Home
Use a well-seasoned cast-iron grill pan or another heavy-gauged grill pan. A heavy-bottomed pan with good even heat distribution helps evenly and quickly cook steaks and get good grill marks on the meat (cast-iron, carbon steel, 7-ply stainless steel like All-Clad, or even All-Clad heavy-duty aluminum with multiple layers).
BBQ PULLED PORK SALAD GRANDMA HONEY'S HOUSE
Step 1 Preheat the oven to 350°. Step 2 For the dressing: Combine the oil, vinegar, ketchup, brown sugar, Worcestershire sauce, smoked paprika, pepper, and liquid smoke in a small jar. Shake vigorously, and set aside. Step 3 For the salad: Gently toss the cubed cornbread in a medium bowl with the melted butter to coat. Arrange the cornbread in an even layer on a rimmed baking sheet, and bake.
BBQ Pork Rice Noodle Salad STONED SOUP
Instructions. In a greased slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork, turning to coat. Cover and cook on low 4-5 hours or until pork is tender. Remove pork from the slow cooker and shred. Mix 2 cups barbecue sauce from slow cooker back into the meat.
BBQ Pulled Pork Cobb Salad Sumptuous Spoonfuls
Dice the pickles, shred the cheese, thinly slice the red onion, thinly slice the bell pepper, and shred or spiralize the carrot. Place the spinach in a bowl and add the other prepared toppings. Reheat the pulled pork.
Recipe Greek BBQ Pork Salad The Yarn by The Free Range Butcher
Deselect All. 1/2 head iceberg lettuce, sliced into 1/2 inch strips. 1/2 head romaine lettuce, sliced into 1/2 inch strips. 4 thinly sliced green onions
BBQ Pork Salad Recipe Taste of Home
If you are using pickled red onions, in a small bowl, whisk together the red wine vinegar and sugar. Add the sliced onions, and refrigerate for at least 2 hours. Alternatively, use plain, thinly sliced red onions. For the salad, combine lettuce and shredded cabbage and toss. Top with pulled pork, pickle slices, french fried onions, onion slices.
BBQ Pork Salad with Asian Sesame Dressing Heal Your Health Now
For each salad: Fresh greens and/or spinach leaves. 1/4 cup BBQ pulled pork, warmed. 1/4 cup BBQ baked beans. 1/4 cup sweet corn, cooked (or frozen, thawed) 1/4 cup shredded cheese. 1/4 of a red or green bell pepper, chopped. 1/4 of a ripe avocado, cut into pieces. Several cherry tomatoes, halved.
Yammie's Glutenfreedom BBQ Pulled Pork Cashew Salad With Blue Cheese (GF)
Pre-heat a grill pan or grill on medium high heat. Lightly season the pork with salt and pepper just before cooking. Cook the pork until the internal temperature is 140F degrees. Remove the meat from heat and allow it to rest for 5 minutes. Cut the pork in thin slices against the grain or into bite sized pieces.
Ginger Caramel Pork and Lychee Salad Cotton Tree Meats
Instructions. Arrange lettuce on about 3/4 of a serving plate/platter. Top with tomatoes, peppers, onions, egg slices, and cheese. Place the pulled pork in a small ramekin. Set on the plate beside lettuce. Arrange small bowls of salsa, ranch dressing and sour cream around the ramekin. I use small disposable clear containers for this.