BBQ Pulled Pork Salad
A salad built on shredded slow-cooked pork shoulder with barbecue sauce, served over mixed greens. Warm pork and crisp vegetables combine in a cold or warm assembled bowl.
Ingredients
Method
Trim excess fat from pork shoulder and cut into 3–4 large chunks. Chop onion roughly and mince garlic.
Place pork, chopped onion, and minced garlic in slow cooker. Pour barbecue sauce over the top and stir gently to combine.
Cover and cook on low for 8 hours or high for 4–5 hours, until pork shreds easily with a fork.
Transfer pork to a cutting board and shred with two forks or tongs, discarding any large bones or excess fat. Return shredded pork to slow cooker and stir with sauce to coat.
Divide mixed greens among serving bowls and arrange cucumber, red onion, bell pepper, and corn on top.
Top each salad with a portion of warm or cooled shredded pork and sauce. Drizzle with ranch dressing and garnish with sliced green onion and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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