Use leftover pulled pork and corn on the cob to build a fresh and veg-forward salad the next day.
Salad month continues with this genius way to use up BBQ leftovers: pulled pork salad! You even use a little leftover BBQ sauce in the dressing. All the flavors of a BBQ in one easy salad. Use my sugar-free BBQ sauce recipe to make killer sauce!
Suitable for:
low-sodium, migraine, gluten-free, celiac diets
Not recommended for:
vegan, vegetarian, paleo diets
You might also like:
Thai pork salad with chile dressing from Cooking Light
Leftover pulled pork recipes from Family Spice
Pulled pork salad with peaches and cilantro from the Machine Shed Restaurant blog
Ingredients
- 2 cups romaine lettuce or spring mix, mesclun, or arugula
- 4 ounces pork shoulder pre-cooked, shredded
- 1 cob corn fresh, organic, cooked and cut off the cob with a sharp knife
- 1/4 cup black beans drained and rinsed
- 1/4 bell peppers red, diced
BBQ dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp barbecue sauce like Tessamae's or my sugar-free BBQ sauce
Servings: serving
Units:
Instructions
- Put dressing ingredients in a jar with a tight fitting lid and shake hard until emulsified.
- Build your salad: lettuce, pork, all or a portion of the corn, black beans, red pepper.
- Drizzle with dressing just before serving.
Simple, clean and totally something that I would eat! Pinning.
This looks amazing! I love it when a recipe looks delicious and is very doable. I love apple cider vinegar. It makes everything delic. I am def going to try your sugar free BBQ sauce.
It looks like a homemade Chipotle burrito bowl, which I am TOTALLY down with! YUM!