Pulled pork is a great option when it comes to entertaining and feeding a crowd, as one pork shoulder alone can feed up to 10 people. Now, if only we could serve the pulled pork, and only the pulled pork.
I think we can all be in agreement that everything is bigger in Texas, yes? Well, this applies especially to food. Time after time, this Southern practice results in an inflated party menu, comprised of a number of dishes, expanding far beyond any group of human being’s ability to consume. We’re so lucky. A buffet of proteins scattered across the table is in no way, shape or form a rarity, and inevitably, we are left with a mountain of meaty leftovers.
Of all the leftovers, pulled pork is by far my favorite to repurpose. Pulled pork has a tendency to stay tender and juicy, even when reheated. And while there are many ways to use leftover pulled pork, this salad is my number one go-to. It touches upon just about every flavor component one could possibly imagine, and it is anything but boring. Savory, sweet and tangy, crunchy and soft — it’s got ’em all. The pulled pork salad begins with leftover, savory pulled pork and ends with a drizzle of quick and easy homemade barbecue dressing.
But, let’s not overlook the middle: Pulled pork and coleslaw go hand-in-hand, and keeping this symbiotic relationship in mind, shredded cabbage is mixed in with Romaine lettuce to create the base of the salad. The bitter notes of the cabbage are perfectly complimented by the sweet crunch of the Romaine lettuce. Next in the bowl, pickled red onions, slices of crunchy dill pickles and bits of French fried onions give the salad both a contrast in texture, and a zingy complexity in flavor.
If you too are looking for a way to use up all that leftover meaty goodness, go ahead and get your salad tongs ready. Leftovers don’t get much better than this. Please, enjoy.
For more Anthony Kitchen recipes, go to www.TheAnthonyKitchen.com!
For the Barbecue Vinaigrette:
1/2 c cup ketchup
2 tablespoons mayonnaise
2 tablespoon water
1 tablespoon granulated sugar
2 1/2 teaspoons ground chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 cup canola oil
Pickled Red Onion (optional):
1 cup red wine vinegar
1 tablespoon + 1 teaspoon granulated sugar
1/2 of a red onion, thinly sliced
For the Salad:
5 cups shredded Romaine lettuce
2 1/2 cups store-bought shredded cabbage
3 cups leftover pulled pork
4 Kosher dill pickles, sliced thin (preferably Claussen brand)
1/2 cup French fried onions
1 cup shredded Monterrey Jack cheese (optional)
For the sauce, in a small mixing bowl, whisk together ketchup, mayonnaise, water, sugar, chili powder, cumin, salt, garlic powder, onion powder and black pepper. Slowly, drizzle in the canola oil, whisking all the while. Refrigerate until ready to use.
If you are using pickled red onions, in a small bowl, whisk together the red wine vinegar and brown sugar. Add the sliced onions, and refrigerate for at least 2 hours. Alternatively, use plain, thinly sliced red onions.
For the salad, combine lettuce and shredded cabbage and toss. Top with pulled pork, pickle slices, french fried onions, onion slices and shredded cheese (if using). Drizzle with desired amount of sauce, serve and enjoy.