Pulled Pork Cobb Salad
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When I smoke a pork shoulder or head to my local BBQ joint, I always wind up with more than a little pulled pork leftover. If you leave some free of BBQ sauce, you can change things up with this take on a classic salad. The smokiness of the pork adds a very different dimension than the typical chicken.
- Prep time
- 10 mins
- Cook time
- 10 mins
- Yield
- 4
Ingredients
- 4 slices thick cut bacon
- 2 cups leftover pulled pork
- 6 cups chopped romaine lettuce
- 2 hard boiled eggs, chopped
- 2 cups chopped tomatoes
- 1 avocado, cubed
- 1 cup crumbled blue cheese
- 6 green onions, sliced
- salt and pepper to taste
- 2 cups ranch dressing
Instructions
- In a large skillet over medium heat, cook the bacon until crispy, about 3-5 minutes per side. Set the bacon aside to drain and cool on a plate covered with paper towels. Once cooled, chop the bacon and reserve for later use.
- Meanwhile, in the remaining bacon grease, heat the leftover pork over medium heat, stirring frequently, for 2-3 minutes or until warmed through.
- Divide the lettuce onto 4 plates. Top the lettuce evenly with the bacon, pork, eggs, tomatoes, avocado, blue cheese, and green onions. Season with salt and pepper, add ranch dressing, and enjoy!
