Pulled Pork 'Hawaiian' Style Salad
with pineapple, carrots, and tomatoes
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. If you didn't make last night's pulled pork, then just sub bacon or ham. Since it's not pineapple season, use canned or frozen.
- Green onions - 2 stalks , sliced
- Pineapple - 8 oz , chopped
- Carrots, medium - 2 , grated
- Tomatoes - 8 oz , chopped
- Jalapenos - 1 , sliced ((remove seeds for less heat))
- Romaine lettuce - 8 oz , sliced or chopped
- Leftover pulled pork (from Mon) - 2 cups
- Apple cider vinegar - 3 Tbsp
- Maple syrup - 2 tsp
- Dijon mustard - 1 Tbsp
- Cooking oil - 1/4 cup
Green onions / Pineapple / Carrots / Tomatoes / Jalapenos - Prep as directed. Store all ingredients separately. (Can be done up to 4 days ahead)
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!
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" againTry for free
If you want to enjoy pulled pork warmed, lightly warm it with some water in a saucepan or warm up in the microwave.
Whisk together apple cider vinegar, maple syrup, Djion mustard, and cooking oil. Season to taste with salt and pepper.
Toss vinaigrette with green onions, pineapple, carrots, tomatoes, jalapenos, and romaine. Top with pulled pork and enjoy!