Bbq Pork Salad Recipes

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BARBECUE PORK COBB SALAD



Barbecue Pork Cobb Salad image

My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It's as satisfying as it is scrumptious. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 12

1-1/4 cups barbecue sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds pork tenderloin
12 cups chopped romaine
3 plum tomatoes, chopped
2 avocados, peeled and chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice

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.

Nutrition Facts : Calories 492 calories, Fat 24g fat (9g saturated fat), Cholesterol 185mg cholesterol, Sodium 868mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 7g fiber), Protein 35g protein.

ARUGULA SALAD WITH ROASTED PORK TENDERLOIN, PEARS & BLUE CHEESE



Arugula Salad with Roasted Pork Tenderloin, Pears & Blue Cheese image

Toasted walnuts and roasted pork tenderloin make this elegant salad worthy of company, yet it's easy enough to prepare on a weeknight!

Provided by Andrea Kirkland, M.S., RD

Categories     Diabetic Pork Recipes

Time 50m

Number Of Ingredients 14

2 tablespoons chopped walnuts
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons lemon juice
1 teaspoon honey
1 teaspoon Dijon mustard
2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried
1 clove garlic, minced
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 pound pork tenderloin
8 cups arugula
4 small or 2 large red pears, sliced into wedges
¼ cup crumbled 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.

Nutrition Facts : Calories 351.6 calories, Carbohydrate 25.4 g, Cholesterol 61.9 mg, Fat 15.9 g, Fiber 4.9 g, Protein 27 g, SaturatedFat 4 g, Sodium 691.9 mg, Sugar 16.4 g

BARBECUE CHOPPED SALAD



Barbecue Chopped Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 20

1/2 head iceberg lettuce, sliced into 1/2 inch strips
1/2 head romaine lettuce, sliced into 1/2 inch strips
4 thinly sliced green onions
1 European cucumber, sliced
2 pounds ripe tomatoes, quartered
1 can corn kernels, drained
2 cups shredded Monterey jack cheese
1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows)
1 pound pulled pork
Ranch dressing, to taste
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

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.

BBQ PORK SALAD



BBQ Pork Salad image

I needed a dinner for too-hot-to-cook nights during the summer. This is hearty enough for my meat-and-potatoes-loving husband, not to mention delicious! It looks beautiful in a glass bowl. -Victoria Skredsvig, Snohomish, Washington

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 package (10 ounces) ready-to-serve salad greens
1 can (11 ounces) mandarin oranges, drained
1 cup refrigerated fully cooked barbecued shredded pork, warmed
1 cup smoked almonds
1 medium apple, chopped
1/2 cup fresh snow or sugar snap peas
1/4 cup reduced-fat balsamic vinaigrette

Steps:

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

Nutrition Facts : Calories 441 calories, Fat 26g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 671mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 8g fiber), Protein 18g protein.

PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING



Pulled Pork Cobb Salad with BBQ Ranch Dressing image

Provided by Amanda Freitag

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 32

4 hearts romaine lettuce, chopped
1 cup BBQ Ranch Dressing, recipe follows
2 cups corn bread croutons
2 cups cherry tomatoes, halved or quartered depending on size
1 cup shredded Cheddar
1 cup frozen corn kernels, thawed
1 cup sliced hearts of palm
1 avocado, peeled and diced
1 pound Pulled Pork, recipe follows
1/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne
One 5-pound boneless pork butt
2 cups chicken stock
1 navel orange, halved
2 cups mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/4 cup BBQ sauce
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1 clove garlic, finely chopped
Salt

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.

GRILLED PORK AND PEACH SALAD



Grilled Pork and Peach Salad image

Summer is perfect for salads and grilling. Summer is also perfect for peaches, and this salad combines all three! Serve as a light entree with a crusty bread.

Provided by Bibi

Categories     Beef and Pork Salads

Time 38m

Yield 4

Number Of Ingredients 17

¾ cup extra-virgin olive oil
¼ cup good-quality balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons minced fresh ginger root
½ teaspoon minced garlic
¼ teaspoon cayenne pepper, or to taste
½ teaspoon salt, divided, or to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil, or more as needed
½ teaspoon smoked paprika
½ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 pound pork tenderloin, cut crosswise into 1/2-inch thick slices
3 medium (blank)s fresh peaches - pitted, skinned, and sliced
1 bunch kale, stems removed and discarded
1 cup matchstick-cut carrots
1 cup fresh blueberries

Steps:

  • Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.
  • Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.
  • When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.
  • While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.
  • Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.
  • Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.
  • Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.
  • Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).
  • Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.

Nutrition Facts : Calories 671 calories, Carbohydrate 28.2 g, Cholesterol 73.7 mg, Fat 50.5 g, Fiber 4.3 g, Protein 28 g, SaturatedFat 7.9 g, Sodium 474.8 mg

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