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BBQ Pork Salad: Have leftover pulled pork and maybe some corn on the cob? Create a fresh and veg-forward salad the next day. The dressing even uses leftover BBQ sauce!

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 minutes
Total Time 10 minutes
Course Lunch
Cuisine American
Servings 1 serving

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 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.