Smoked Pork Taco Salad Recipes

GROUND PORK TACO SALAD

Steps:

• In a large skillet, cook pork over medium heat until no longer pink; drain. Stir in the taco seasoning, beans and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat; cool for 10 minutes., In a large bowl, combine the romaine, tomatoes, onion and cheese. Stir in pork mixture. Drizzle with salad dressing and toss to coat. Sprinkle with chips. Serve immediately with sour cream and guacamole if desired.

SMOKED PORK TACO SALAD

Steps:

• 1. Thinly slice onion and sauté in a couple tablespoons of oil until tender . Add pulled pork and heat through.
• 2. Add taco seasoning and water as directed. Add garlic and kidney beans (I drained the beans) and simmer low about 15-20 mins. or until water is almost evaporated.
• 3. Build your salad in one big bowl or make individual salads. Top with pork mixture. Add any or all toppings above to your salad.
• 4. Serve with corn chips on the side or crush chips and sprinkle on top of the salad.

SOUTHWEST SHREDDED PORK SALAD

Steps:

• Place pork in a 5- or 6-qt. slow cooker. In a small bowl, mix cider, green chiles, garlic, salt, pepper sauce, chili powder, pepper, cumin and oregano; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast from slow cooker; discard cooking juices. Shred pork with 2 forks. Arrange salad greens on a large serving platter. Top with pork, black beans, tomatoes, onion, corn and cheese. Serve with salad dressing. Freeze option: Place shredded pork in a freezer container; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.