Saturday I shared eight fresh and easy summer salads and today I am back with another one! This salad started because I wanted to create a fresh take on the traditional bbq pulled pork sandwich. I started off by putting a pork shoulder in a pot with half a bottle of bbq sauce. I put the heat on low and let it cook with the lid on for about 3 hours, flipping it once about halfway through. Once it was done cooking I removed it from the heat and pulled it apart using the pinch and pull method with tongs.
While the pork continued to soak in those yummy bbq flavors in the pot I started chopping the veggies. I just used whatever we had on hand, which was lettuce, carrots, beets, cherry tomatoes, mozzarella cheese, avocado, and some crumbled tortilla chips for crunch. I mixed all the veggies together (reserving the avocado and chips) and dished them out onto plates. I topped that with the pulled pork, slices of avocado and a few smashed up chips.
I portioned the kids out into our awesome trays since they are more likely to eat all of their food if they get to decide what gets mixed.
This looks great! One of my fave BBQ places has a pulled pork salad that I’ve always wanted to try, but I end up being tempted by something else on the menu. Funny that I’ve never thought to make it at home even though I make pulled pork often!
I am a big fan of trying to recreate things I never get around to ordering at restaurants at home! I am such an unadventurous eater when we eat out (i don’t want to be disappointed), but at home it is no holds cooking!