Pulled Pork Leftover Idea | Pulled Pork Salad Recipe
What to do with leftover pulled pork? Turn it into an easy salad featuring shredded lettuce, cabbage, French fried onions, a tangy barbecue dressing and more!
Pulled pork is a great option when it comes to entertaining and feeding a crowd, as one pork shoulder alone can feed up to 10 people. Now, if only we could serve the pulled pork, and only the pulled pork. You've heard about everything being bigger in Texas, yes? Well this applies especially to food. Time after time, this Southern practice results in an inflated party menu, comprised of a number of dishes, expanding far beyond any group of human being's ability to consume. Inevitably, there is always a buffet of proteins scattered across the table, and we are left with a mountain of meaty leftovers. Of all the leftovers, pulled pork is by far my favorite to repurpose.
WHAT MAKES PULLED PORK SO GREAT FOR LEFTOVERS
Pulled pork is most commonly cooked low and slow, via a braise in the oven, or on the smoker in the great outdoors. Pork shoulders are well-known for possessing a massive amount of marbling (i.e. veign-like streaks of fat) that runs throughout the pork shoulder. When the cut is cooked at a low temperature for an extended period of time, it causes the fat to melt down all throughout the shoulder, ensuring a juicy and flavorful end product. I know it doesn't sound all that appetizing, but because of the coating of melted fat running throughout the pork shoulder, pulled pork stays tender and juicy, even when reheated! A definite bonus for our taste buds...but maybe not the waistline. Oh well, can't win 'em all.
USE LEFTOVER PULLED PORK FOR A SALAD
Wondering what to do with leftover pulled pork...besides boring ol' sandwiches? Friend, you've come to the right place. This salad is anything but boring, and it touches upon just about every flavor component one could possibly imagine. Savory, sweet and tangy, crunchy and soft -- it's got 'em all. The pulled pork salad begins with leftover, savory pulled pork and ends with a drizzle of quick and easy homemade barbecue dressing.
But, let's not overlook the middle: Pulled pork and coleslaw go hand-in-hand, and keeping this symbiotic relationship in mind, shredded cabbage is mixed in with Romaine lettuce to create the base of the salad. The bitter notes of the cabbage are perfectly complimented by the sweet crunch of the Romaine lettuce. Next in the bowl, pickled red onions, slices of crunchy dill pickles and bits of French fried onions give the salad both a contrast in texture, and zingy complexity in flavor. And, if you happen to have a cheese obsession like I do, then might I suggest adding a generous pinch of Monterrey Jack to the mix?
If you too are looking for a way to use up all that leftover meaty goodness, go ahead and get your salad tongs ready. Leftovers don't get much better than this. Please, enjoy.
Side Note: If you're still on the hunt for a pulled pork recipe, the one I used was from a blogger buddy across the pond. I was pleasantly surprised at the depth of flavor and robust savory quality of this recipe. It was quick to prepare, and the process overall was very simple. I highly recommend it! You can get the recipe here.
For the Barbecue Vinaigrette:
1/2 c cup ketchup
2 tablespoons mayonnaise
2 tablespoon water
1 tablespoon granulated sugar
2 1/2 teaspoons ground chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 cup canola oil
Pickled Red Onion (optional):
1 cup red wine vinegar
1 tablespoon + 1 teaspoon granulated sugar
1/2 of a red onion, thinly sliced
For the Salad:
5 cups shredded Romaine lettuce
2 1/2 cups store-bought shredded cabbage
3 cups leftover pulled pork
4 Kosher dill pickles, sliced thin (preferably Claussen brand)
1/2 cup French fried onions
1 cup shredded Monterrey Jack cheese (optional)
Method:
For the sauce, in a small mixing bowl, whisk together ketchup, mayonnaise, water, sugar, chili powder, cumin, salt, garlic powder, onion powder and black pepper. Slowly, drizzle in the canola oil, whisking all the while. Refrigerate until ready to use.
If you are using pickled red onions, in a small bowl, whisk together the red wine vinegar and brown sugar. Add the sliced onions, and refrigerate for at least 2 hours. Alternatively, use plain, thinly sliced red onions.
For the salad, combine lettuce and shredded cabbage and toss. Top with pulled pork, pickle slices, french fried onions, onion slices and shredded cheese (if using). Drizzle with desired amount of sauce, serve and enjoy.
Serves 4.
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