Best 4 Bbq Pork Salad Recipes

Are you craving a culinary journey that tantalizes your taste buds and offers a harmonious blend of flavors? Look no further than the realm of barbecue pork salad. This article will guide you through a delectable adventure, exploring the intricacies of creating a perfect barbecue pork salad that will impress your palate and leave you longing for more. From selecting the finest ingredients to mastering the art of grilling tender and smoky pork, we'll unveil the secrets to crafting a salad that strikes the perfect balance between sweet, savory, and tangy. So, prepare your taste buds for a delectable exploration as we delve into the art of creating the ultimate barbecue pork salad.

Let's cook with our recipes!

CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD

Cantonese Sweet and Sticky BBQ Pork Chops with Apple and Arugula Salad image

Provided by Jet Tila

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 cup (120 ml) soy sauce
1/4 cup (50 grams) sugar
1/4 cup plus 2 tablespoons (90 ml) hoisin sauce
1/4 cup plus 2 tablespoons (90 ml) ketchup
1/3 cup (80 ml) oyster sauce
2 tablespoons (30 ml)sherry
1 tablespoon minced peeled ginger
1/2 teaspoon Chinese five-spice powder
2 to 4 drops red food coloring, optional (see Cook's Note)
2 pounds (900 grams) pork chops (each at least 1-inch thick)
4 tablespoons (60 ml) honey
Vegetable oil, for greasing
Apple and Arugula Salad, recipe follows, for serving
2 sweet-tart small apples, such as Honeycrisp
7 ounces arugula, preferably organic
1/4 red onion, thinly sliced
2 tablespoons dried cranberries
3 tablespoons (45 ml) fresh lemon juice (from 1 large lemon)
3 tablespoons (45 ml) extra-virgin olive oil
1 tablespoon honey or maple syrup
Pinch each of kosher salt and freshly ground black pepper

Steps:

In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
Toss the salad with the dressing and serve immediately.

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

Ingredients

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

Ingredients

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.

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD

Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad image

Provided by Brad Sorenson

Categories main-dish

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

2 cups peanut shells, from roasted peanuts
2 pork loins, trimmed, about 1/2 pounds each
Kosher salt and freshly ground black pepper
Steak seasoning (recommended: Montreal) or other quality steak seasoning
Carrot pickled onion salad, recipe follows
2 cups ketchup
3/4 cup apple cider vinegar
1/4 cup tomato paste
3/4 cup peanut butter
2 tablespoons Dijon mustard
4 tablespoons ancho chili powder
4 tablespoons prepared barbecue sauce
3 ounces bourbon
1 small red onion, sliced thin
2 cups apple cider vinegar
3 tablespoons sugar
3 tablespoons kosher salt, plus more for seasoning
3 carrots, peeled and julienned
3 tablespoons chopped fresh parsley leaves
3 tablespoons chopped roasted peanuts
1 orange, zested and juiced
2 tablespoons peanut oil
Freshly ground black pepper

Steps:

Preheat the grill. Soak the peanut shells in water for 45 minutes.
Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
Preheat the oven to 400 degrees F.
Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

Tips:

Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for pulled pork. It's a tough cut of meat, but it becomes tender and juicy when cooked slowly.
Use a flavorful rub: A good rub will help to add flavor to the pork. You can use a store-bought rub or make your own. Some popular spices to use in a pork rub include brown sugar, chili powder, garlic powder, onion powder, and paprika.
Cook the pork slowly: Pulled pork should be cooked slowly over low heat. This allows the collagen in the meat to break down, making it tender and juicy. You can cook the pork in a smoker, a slow cooker, or even in the oven.
Let the pork rest: After the pork is cooked, let it rest for at least 30 minutes before shredding it. This will help the juices redistribute throughout the meat, making it even more tender and flavorful.
Shred the pork: Use two forks to shred the pork into pieces. You can also use a meat claw to make the job easier.
Serve the pulled pork on a bun or in a taco: Pulled pork is a versatile dish that can be served in a variety of ways. Some popular options include serving it on a bun with barbecue sauce, or in a taco with salsa and guacamole.

Conclusion:

Pulled pork is a delicious and easy-to-make dish that is perfect for a backyard barbecue or a weeknight meal. By following these tips, you can make the best pulled pork you've ever tasted.