Description

Looking for a vibrant, satisfying meal that’s perfect for summer gatherings, family dinners, or meal prep? Barbecue Pork Cobb Salad is the ultimate recipe! This colorful salad features tender, slow-cooked barbecue pork tenderloin atop crisp romaine, paired with juicy tomatoes, creamy avocado, crunchy carrots, sweet peppers, hard-boiled eggs, and cheddar cheese.

Ingredients

Scale

This recipe serves 6-8 and uses a mix of fresh produce and pantry staples for a balanced dish. Here’s what you’ll need for the original (1x) recipe:

For the Pork:
- 1-1/4 cups barbecue sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1-1/2 pounds pork tenderloin
For the Salad:
- 12 cups chopped romaine lettuce (about 2 medium heads)
- 3 plum tomatoes, chopped
- 2 avocados, peeled and chopped
- 2 small carrots, thinly sliced
- 1 medium sweet red or green bell pepper, chopped
- 3 hard-boiled large eggs, chopped
- 1-1/2 cups shredded cheddar cheese
- Salad dressing of your choice (e.g., ranch, blue cheese, vinaigrette)

Why These Ingredients Matter

Pork Tenderloin: Lean and tender, perfect for shredding into bite-sized pieces.
Barbecue Sauce: Adds smoky, tangy flavor to the pork.
Garlic Powder, Paprika: Enhance the barbecue seasoning with savory and smoky notes.
Romaine: Provides a crisp, sturdy base for the salad.
Tomatoes, Avocados: Add juicy sweetness and creamy texture.
Carrots, Bell Pepper: Contribute crunch and vibrant color.
Hard-Boiled Eggs: Offer protein and a rich, creamy element.
Cheddar Cheese: Brings sharp, cheesy flavor.
Dressing: Ties the salad together with your preferred taste.

Substitutions and Variations

Pork Tenderloin: Swap with chicken breast (cook 3-4 hours) or pulled jackfruit for a vegetarian option (cook 2 hours).
Barbecue Sauce: Use a sweet, spicy, or low-sugar variety, or make your own with ketchup, molasses, and spices.
Romaine: Replace with mixed greens, spinach, or kale.
Tomatoes: Use cherry tomatoes or heirloom tomatoes.
Avocados: Substitute with guacamole or omit for a lighter salad.
Carrots, Bell Pepper: Swap with cucumber, radishes, or celery.
Eggs: Omit for an egg-free version or use tofu for vegan.
Cheese: Swap with crumbled blue cheese, feta, or Monterey Jack.
Gluten-Free: Ensure barbecue sauce and dressing are gluten-free.
Spicy Cobb Salad: Add 1/4 teaspoon cayenne to the pork or use a spicy barbecue sauce.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prep Your Ingredients

Measure 1-1/4 cups barbecue sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika.
Trim any visible fat from 1-1/2 pounds pork tenderloin.
Chop 12 cups romaine, 3 plum tomatoes, 2 avocados, 2 small carrots (thinly sliced), 1 medium bell pepper, 3 hard-boiled eggs.
Shred 1-1/2 cups cheddar cheese (if not pre-shredded).
Prepare salad dressing of choice.

Tip: Chop veggies uniformly for even distribution; hard-boil eggs in advance (boil for 10 minutes, then cool in ice water).

Step 2: Prep the Slow Cooker

Mix Sauce: In a greased 3-quart slow cooker, whisk 1-1/4 cups barbecue sauce, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika.
Add Pork: Place pork tenderloin in the slow cooker and turn to coat with the sauce mixture.

Tip: Grease the slow cooker with cooking spray to prevent sticking; ensure pork is fully coated for maximum flavor.

Step 3: Slow Cook

Cook on Low: Cover and cook on Low for 4-5 hours, until pork is tender and reaches an internal temperature of 145°F (63°C) for medium or 160°F (71°C) for well-done.

Tip: Check at 4 hours with a thermometer; pork should shred easily with a fork. Avoid lifting the lid often.

Step 4: Shred the Pork

Remove Pork: Transfer pork to a cutting board or large bowl.
Shred: Using two forks, shred pork into bite-sized pieces.
Toss with Sauce: In a medium bowl, toss shredded pork with 1 cup of the barbecue sauce mixture from the slow cooker. Reserve remaining sauce for drizzling or future use.

Tip: Shred finely for easy eating; add sauce gradually to avoid making the pork too wet.

Step 5: Assemble the Salad

Prep Platter: Spread 12 cups chopped romaine evenly on a large serving platter.
Arrange Ingredients: Arrange shredded pork, chopped tomatoes, avocados, carrots, bell pepper, eggs, and cheddar cheese in rows or sections over the romaine for a classic Cobb salad look.
Drizzle Dressing: Drizzle your chosen salad dressing over the top, or serve it on the side for individual portions.

Tip: Arrange ingredients in colorful rows for a vibrant presentation; drizzle dressing lightly to avoid sogging the lettuce.

Step 6: Serve

Serve Immediately: Serve the salad fresh, allowing guests to scoop portions with tongs or a large spoon, ensuring a mix of all ingredients.
Optional: Offer extra barbecue sauce or dressing on the side for customization.

Tip: Serve with a spatula for easy portioning; keep dressing separate until serving to maintain crispness.