Barbecue Pork Cobb Salad Recipes

PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING

Steps:

• Toss the chopped romaine with 1/2 cup of the BBQ Ranch Dressing and evenly distribute among four serving bowls. Top each with some croutons, tomatoes, cheese, corn, hearts of palm, avocados and Pulled Pork. Serve with the remaining 1/2 cup dressing on the side.
• Preheat the oven to 300 degrees F.
• In a medium bowl, add the sugar, garlic powder, onion powder, paprika, pepper, salt and cayenne, and mix until combined.
• Rub the pork with the spice mix and place in a high-sided baking dish. Pour the stock in bottom of the pan, then squeeze the orange juice over the pork and toss in the rinds. Cover with foil and bake until the pork starts to fall apart, 4 hours.
• Remove the orange rinds from the pan and discard. Cool the pork to handle, and then shred and mix with the cooking liquid.
• In a large bowl, mix together the mayonnaise, sour cream, buttermilk, BBQ sauce, parsley, chives, dill, lemon juice, mustard, pepper, cayenne and garlic. Season the dressing with salt.

BARBECUE PORK COBB SALAD

Steps:

• In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. 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, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

BBQ PORK SALAD

Steps:

• In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.

COBB SALAD WITH MAPLE PORK

Steps:

• Preheat the oven to 450˚ F. Rub the pork pieces with the steak seasoning. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 5 to 6 minutes. Brush with the maple syrup. Transfer the skillet to the oven and roast until a thermometer inserted into the center registers 140˚ F to 145˚ F, about 5 minutes. Transfer the pork to a cutting board and let rest at least 10 minutes. Add 1 to 2 tablespoons water to the skillet to thin out the pan juices. Reserve the pan juices for serving.
• Meanwhile, put the eggs in a medium saucepan and cover with water by 1 inch. Bring to a boil, then remove from the heat and set aside, covered, 10 minutes. Drain, then run under cold water to cool. Peel and chop the hard-boiled eggs.
• Make the dressing: Whisk the mustard, vinegar and 1 tablespoon water in a small bowl. Whisk in the remaining 3 tablespoons olive oil in a thin stream until smooth. Season with salt and pepper.
• Divide the lettuce among plates or shallow bowls. Thinly slice the pork and add to the plates; drizzle with the pan juices. Top the salads with the hard-boiled eggs, avocado, cherry tomatoes and blue cheese and drizzle with the dressing.