[Leftover] Pulled Pork Salad
with slaw / avocado / cashews + strawberries

Name: [Leftover] Pulled Pork Salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 lbs Pork, boneless loin (sub pork shoulder or pork butt); 2 tsp Liquid smoke (opt); 2 tsp Chili powder; 2 tsp Paprika, smoked; 1 tsp Garlic powder; 1 Limes, zest of; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 Onions, red, thinly sliced; 3 Tbsp Vinegar, apple cider; 1 Tbsp Cilantro, chopped; 7 oz Coleslaw mix; 2 tsp Oil, cooking; 1/4 tsp Honey (opt); 1 Bell peppers, red, diced; 1 Avocados, sliced; ~3 cups Pulled pork (ingredients listed separately); 1 Tbsp Vinegar, red or white wine; 2 tsp Mustard, Dijon; 2 tsp Honey; 1/2 tsp Cumin; 4 Tbsp Oil, olive; 5 oz Salad greens; 1/2 cup Cashews, roasted and unsalted; ~2 cups Pickled red onion slaw (ingredients listed separately); 6 leaves Mint, fresh (opt), sliced; 1 pint Strawberries (sub any berries), sliced; 2 tsp Lime juice; 1/2 tsp Honey

Active: 35 Total: 35

Original GF Paleo Vegetarian

With slow-cooker pulled pork already made ahead, these fresh salads are a super simple weeknight meal. Add pickled red onion slaw, cashews and avocado for contrasting crunch and creamy textures. To make the most of fresh summer fruit, add a fruit salad with strawberries and mint on the side.

Dependency

BBQ Pulled Pork Bowls

Proteins

Pork, non-ground

Cuisines

American

Ingredients

Metric

Servings:

Slow-Cooker Pulled Pork:

Pork, boneless loin (sub pork shoulder or pork butt) - 1 1/2 lbs
Liquid smoke (opt) - 2 tsp
Chili powder - 2 tsp
Paprika, smoked - 2 tsp
Garlic powder - 1 tsp
Limes - 1 , zest of
Salt - 1 tsp
Black pepper - 1/2 tsp

Pickled Red Onion Slaw:

Onions, red - 1/2 , thinly sliced
Vinegar, apple cider - 3 Tbsp
Cilantro - 1 Tbsp , chopped
Coleslaw mix - 7 oz
Oil, cooking - 2 tsp
Honey (opt) - 1/4 tsp

Pulled Pork Salad:

Bell peppers, red - 1 , diced
Avocados - 1 , sliced
Pulled pork (ingredients listed separately) - ~3 cups
Vinegar, red or white wine - 1 Tbsp
Mustard, Dijon - 2 tsp
Honey - 2 tsp
Cumin - 1/2 tsp
Oil, olive - 4 Tbsp
Salad greens - 5 oz
Cashews, roasted and unsalted - 1/2 cup
Pickled red onion slaw (ingredients listed separately) - ~2 cups

Strawberries with Lime and Mint:

Mint, fresh (opt) - 6 leaves , sliced
Strawberries (sub any berries) - 1 pint , sliced
Lime juice - 2 tsp
Honey - 1/2 tsp

Prep

Slow cook pork - (Skip this step if pork was already made for Tuesday’s meal.) Place pork in the bowl of a slow cooker. Top with liquid smoke, chili powder, paprika, garlic powder, lime zest, salt and pepper. Cook pork on low for 7 to 8 hours. (Alternatively, you can cook pork in a covered Dutch oven at 300 F / 149 C until it shreds easily, 4 to 5 hours.) (Can be done up to 4 days ahead)
Bell peppers - Dice peppers. (Can be done up to 5 days ahead)
Pickle onions - Thinly slice onions. Combine with apple cider vinegar and refrigerate for at least 30 minutes and up to 3 days. (Can be done up to 3 days ahead)
Cilantro - Chop cilantro. (Can be done 1 day ahead)
Make slaw - Drain excess vinegar off pickled onions. Toss onions with cilantro, coleslaw mix, oil and honey (the portion for the slaw). (Can be done 1 day ahead)
Mint / Strawberries - Prep as directed and combine with lime juice (the portion for the berries) and honey.
Avocados - Slice avocados.

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Make

If pork was made for Wednesday’s dinner and is already shredded, reheat in the microwave or in a frying pan with a splash of oil. If not pre-shredded, use forks to shred pork. (If it does not shred easily, transfer it to a cutting board and roughly chop with a knife.)
Whisk together vinegar, mustard, honey (the portion for the salad) and cumin. Add oil while whisking.
Assemble salads by tossing together salad greens, bell peppers and cashews with half the vinaigrette. Divide between serving plates. Top with pickled onion slaw, pulled pork and avocados. Add additional dressing at the table if you'd like. Enjoy with strawberries on the side (or save the strawberries for dessert!).

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