Pulled Pork Salad
What I love most about this salad: it’s full of flavor and crunch!! If you’re looking for dinner options you can prep ahead of time, allow me to introduce you to my latest concoction/recipe: The Pulled Pork Salad! It is fresh, delicious, packed with veggies and requries ZERO stove time! Plus it’s topped with a fun twist - Frito’s!
We have become hooked on slow cooker pulled pork and all the endless options it allows us. It’s great because it is so versatile… tacos, nachos, sandwiches, straight up pulled pork as an entree, I could go on and on.
The big thing to keep in mind if you’re prepping this in advance: keep the base separate from all the toppings and dressing!
This recipe makes about 3 large servings.
Ingredients
5 cups chopped kale
3 cups chopped raw brussels sprouts
2 large carrots, shredded
4 strips of microwavable bacon, crumbled
3/4 cup Hidden Valley Ranch (I used Light)
3 tablespoons Sweet Baby Ray’s BBQ Sauce
Pulled pork*
Frito’s
Shredded Cheddar Cheese
Green Onion
*I love to use Gluten Free Mom Colorado’s recipe for Crockpot pulled pork - just leave out the BBQ sauce because the salad dressing will be plenty of sauce.
Directions
Prepare your pulled pork. If you’re using a slow cooker recipe, which is what I do, you’ll want to plan ahead to ensure this part is done in time.
Chop kale if not already chopped, along with brussels sprouts. Shred carrots. Toss all prepped ingredients in a large bowl or container with lid.
Cook bacon. I highly suggest buying the microwavable bacon at the grocery because it cuts down on cook time, mess and I’m pleased with the quality. Upon removing bacon from the microwave, take a paper towel to blot off any excess grease. Crumble bacon once cooled.
Mix ranch dressing and BBQ sauce in a reusable container with lid. Store in fridge.
Slice green onion and shred cheese if necessary. Set aside.
Plate salads (or you may wish to use salad bowls) placing the kale/brussels sprouts/carrot mixture in the bowl, then top with desired pulled pork, Frito’s, shredded cheese, dressing, bacon and onions. Serve.
Note: I choose to keep the base separate from the dressing, pork and other toppings to keep any leftovers from wilting. You may also wish to include other toppings like tomatoes.
This recipe would be done a few different ways if you wanted to mix it up. You could add tomatoes, or swap the pulled pork for chicken… shredded chicken, grilled or even roasted. Maybe you have other ideas for ingredients.
Disclaimer: I am not a dietitian or medical professional and while I share what ingredients work for me or what I choose to eat (at my own risk) while dining out, I advise you do your homework when choosing ingredients and places to eat. I highly encourage everyone to do their own research when it comes to the products they cook with or restaurant’s procedures. I do not have celiac disease but rather a gluten-intolerance and I’m not an expert on gluten or other food intolerances, autoimmune diseases, or food allergies. I simply share the ingredients I have found work for me, the places where I’ve dined and my personal experiences.