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Pulled Pork 'Hawaiian' Style Salad
with pineapple, jicama, and tomatoes

Active: 25 min Total: 25 min
We're taking our leftover pulled pork to the tropics in this flavorful (and colorful) salad. There is sweetness, crunch, spice, and tang. Best of all, it'll be quick and easy with leftover pork.
Smarts: Jicama is known as a Mexican turnip. It's got a refreshing texture and is perfect to add a little lightness and crunch to slaws and salads.


Pulled Pork 'Hawaiian' Style Salad:
  • Green onions - 2 stalks , sliced
  • Pineapple - 8 oz , chopped
  • Jicama (sub chopped cucumber) - 1 1/2 cups , grated
  • Tomatoes - 8 oz , chopped
  • Jalapenos - 1 , sliced ((remove seeds for less heat))
  • Romaine lettuce - 8 oz , sliced or chopped
  • Leftover pulled pork (from Tue) - 2 cups
  • Apple cider vinegar - 3 Tbsp
  • Maple syrup - 2 tsp
  • Dijon mustard - 1 Tbsp
  • Cooking oil - 1/4 cup


  1. Green onions / Pineapple / Jicama (grate in food processor like this) / Tomatoes / Jalapenos - Prep as directed. (Can be done up to 4 days ahead)
  2. Romaine - Prep as directed. If you have any leftover red cabbage for the week, you can prep that up and add it to your salad too!

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  1. If you want to enjoy pulled pork warmed, lightly warm it with some water in a saucepan or warm up in the microwave.
  2. Whisk together apple cider vinegar, maple syrup, Djion mustard, and cooking oil. Season to taste with salt and pepper.
  3. Toss vinaigrette with green onions, pineapple, jicama, tomatoes, jalapenos, and romaine. Top with pulled pork and enjoy!



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