BBQ salad using leftover pulled pork and corn on the cob {paleo option}

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, 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

BBQ salad using leftover pulled pork and corn on the cob

Use leftover pulled pork and corn on the cob to build a fresh and veg-forward salad the next day.

5 from 2 votes

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Prep Time 10 mins

Total Time 10 mins

Course Lunch

Cuisine American

Servings 1 serving

Ingredients

  

1x2x3x

• 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 olive oil (extra virgin)
• 2 tbsp apple cider vinegar
• 1 tbsp barbecue sauce like Tessamae's or my sugar-free BBQ sauce

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.