Best 5 Pulled Pork Salad With Tomatillo Ranch Dressing Recipes

BBQ RANCH PULLED PORK SALAD NO COOKING REQUIRED

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Make the Salad Thoroughly rinse produce and pat dry.Coarsely chop or tear romaine lettuce.Core tomato and cut into 1/2" dice.Remove pulled pork from packaging. Place in a microwave-safe bowl and add 1 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 1-2 minutes. Stir in BBQ sauce until pork is coated.Combine lettuce, pork mixture, tomato, dressing, and cheese. Garnish with croutons. Bon appétit!

PULLED PORK SALAD WITH TOMATILLO RANCH DRESSING

Steps:

• The night before: Mix together brown sugar, cayenne pepper, cumin, and salt. Then rub this mixture on roast. Put in crock pot on low. Cook all night. (My crock pot runs HOT, so I only cook mine for four hours instead of 8. But, others that have tried this recipe swear by the overnight rule.).
• The next morning: Add Coke, chicken stock, garlic, onion. Continue cooking on low all day. (Again, I only do this for four more hours. I use a meat thermometers to make sure it's done.).
• An hour before serving: Add the last cup of brown sugar.
• Mix the salad dressing in a blender. Add lime juice to taste. Chill for several hours. If you like your dressing a little thinner, add buttermilk.
• Shred the lettuce, pull the pork and put it on top of the lettuce, add beans, salad dressing, and broken tortilla chips. Enjoy!

PULLED PORK SALAD WITH GRILLED VEGETABLES

Steps:

• To smoke pork: Mix chili powder, garlic salt, onion powder, dry mustard and pepper together and season pork with spice mixture. Let stand at room temperature for 30 minutes. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F. For a gas grill: Use a smoker box or create one using small, shallow aluminum foil pan. Remove cooking grates. Preheat grill on high. Turn one burner off. Place disposable aluminum foil pan over on burner, adding 1 handful of drained chips. Replace grates. After chips begin smoking, adjust heat to 350 degrees F. For a charcoal grill: Place large disposable aluminum foil pan on one side of charcoal grate and fill with 1 quart water. Build fire on opposite side, and let burn until coals are coated with white ash. Spread coals in grill opposite pan and let burn 15-20 minutes (you should be able to hold your hand about 1 inch above the grate for about 3 seconds). Add 1 handful of drained chips to coals. Position cooking grate in grill. Lightly oil grill grate. Grill pork with indirect heat, with the lid closed, for 45 minutes. Add remaining drained chips to box or coals and grill for 45 minutes more. Wrap pork in heavy-duty aluminum foil. Grill over indirect heat, with lid closed, about 1 1/2 hours more. (On a charcoal grill, add more charcoal as needed to maintain temperature, leaving grill lid open for a few minutes to help charcoal ignite.) Unwrap pork and continue grilling until tender and spice coating is crusty, about 30 minutes. Transfer to a carving board and let rest for 20 to 30 minutes. Using a knife and your fingers, pull the pork into shreds, discarding excess fat. Transfer to a bowl and let cool. While pork is resting, make vegetables: Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Lightly oil zucchini halves and onion slices (no need to oil corn). Place onion slices, zucchini and corn on grill and close grill lid. Grill onion slices, turning once, until seared with grid marks and crisp-tender, about 5 minutes; transfer to bowl. Grill zucchini, turning once, until just tender, 6 to 8 minutes; add to bowl. Grill corn, turning occasionally, until kernels are lightly browned in spots, 10 to 12 minutes; add to bowl. Let vegetables cool. Chop zucchini and onion into bite-sized pieces, cut kernels from corn, and return vegetables to bowl. Season with salt and pepper. To make dressing: Process all ingredients in blender together until smooth and thickened. If shredded pork has cooled, you may reheat it in large nonstick skillet over medium heat, stirring often, until warm, 3 to 5 minutes. Mix lettuce, cherry tomatoes, cucumber, radishes, zucchini mixture with corn and onions, and 2/3 cup of dressing in a large bowl. Divide salad among 6 salad bowls and top each with equal amounts of warm pork. Sprinkle with peanuts and serve with remaining dressing passed on the side.

PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING

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.

SOUTHWEST SHREDDED PORK SALAD

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.