Pulled Pork Cobb Salad With Bbq Ranch Dressing Recipes

BARBECUE PORK COBB SALAD

Steps:

• In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

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!