Barbecue Pork Salad Recipes

BARBECUE CHOPPED SALAD

Steps:

• Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
• In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

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.

ARUGULA SALAD WITH ROASTED PORK TENDERLOIN, PEARS & BLUE CHEESE

Steps:

• Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
• Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant. Set aside.
• Whisk vinegar, oil, lemon juice, honey, mustard, rosemary, garlic, and 1/4 teaspoon each salt and pepper in a large bowl. Place pork on the prepared baking sheet. Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
• Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes. Transfer to a clean cutting board and let stand for 5 minutes. Cut into slices about 3/4 inch thick.
• Add arugula and pears to the dressing in the large bowl and toss to coat. Divide the salad among 4 serving plates. Top with pork, cheese, and the reserved walnuts.

ROYAL BARBECUED PORK LOIN

Steps:

• To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
• Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
• Light your barbecue and let it calm down. Make sure you've got your coals high on one side and low on the other for control.
• Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
• Once it's looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes - you should get gnarly pork that's beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside - you don't want it pink but please don't cook the hell out of it either.
• Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you're going for, you want to go slightly too far as it will mellow when it cooks. You don't have to, but it's nice to put it on the heat for a couple of minutes to help it along.
• For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
• Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
• Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
• Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
• Brush half the sauce all over the pork so it's shiny and dark, and cook for the final few minutes till it sizzles.
• Put it back on the hot side if it needs help to get sticky, but don't let it burn.
• Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

BARBECUE PORK SALAD

Steps:

• Toss pork with barbecue seasoning and salt. In a large skillet, saute pork in oil until no longer pink; set aside., In a large bowl, combine the romaine, tomatoes, black beans and pork. In a small bowl, combine vinaigrette ingredients; drizzle over salad and toss to coat.