Description
Ever wanted a salad that’s colorful, filling, and packed with bold flavors? Barbecue Pork Cobb Salad is the perfect recipe! This vibrant dish combines slow-cooked, barbecue-sauced pork tenderloin with crisp romaine, creamy avocado, juicy tomatoes, and more, all topped with your favorite dressing.
Ingredients
Scale
- 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 (about 2 medium heads)
- 3 plum tomatoes, chopped
- 2 avocados, peeled and chopped
- 2 small carrots, thinly sliced
- 1 medium sweet red or green 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: A lean, tender cut that shreds beautifully after slow cooking, soaking up barbecue flavor.
- Barbecue Sauce, Garlic Powder, Paprika: Create a smoky, tangy coating for the pork with a hint of spice.
- Romaine: Provides a crisp, sturdy base for the salad.
- Tomatoes, Avocados, Carrots, Pepper: Add color, crunch, and fresh, juicy flavors.
- Hard-Boiled Eggs: Contribute protein and a creamy texture, a Cobb salad staple.
- Cheddar Cheese: Brings sharp, melty richness to balance the veggies.
- Salad Dressing: Ties the salad together, letting you customize the flavor profile.
Substitutions and Variations
- Pork: Swap with pork shoulder (cook 5-6 hours for tenderness) or chicken breast (cook 3-4 hours).
- Barbecue Sauce: Use a spicy, sweet, or smoky variety, or make your own with ketchup, molasses, and spices.
- Romaine: Replace with mixed greens, spinach, or kale (massage kale to soften).
- Veggies: Swap tomatoes with cherry tomatoes, carrots with cucumbers, or pepper with radishes.
- Cheese: Use crumbled blue cheese, feta, or Monterey Jack instead of cheddar.
- Eggs: Omit for egg-free or replace with tofu for vegan (skip pork or use plant-based meat).
- Gluten-Free: Ensure barbecue sauce and dressing are gluten-free.
- Lower Fat: Use reduced-fat cheese and a light dressing like vinaigrette.
- Spicy Kick: Add 1/4 teaspoon cayenne to the pork or use a spicy barbecue sauce.
- Vegetarian: Replace pork with grilled portobello mushrooms or plant-based pulled “pork.”
Instructions
Step 1: Prep Your Ingredients
- Pat 1-1/2 pounds pork tenderloin dry with paper towels.
- Measure 1-1/4 cups barbecue sauce, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika.
- Chop 12 cups romaine, 3 plum tomatoes, 1 medium red or green pepper, and 2 avocados.
- Thinly slice 2 small carrots and chop 3 hard-boiled eggs.
- Shred 1-1/2 cups cheddar cheese if not pre-shredded.
- Choose your salad dressing (e.g., ranch, blue cheese, or balsamic vinaigrette).
Tip: Prep veggies while the pork cooks to save time.
Step 2: Cook the Pork
- Mix Sauce: In a greased 3-quart slow cooker, combine 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.
- Cook: Cover and cook on Low for 4-5 hours, until the pork is tender and reaches an internal temperature of at least 145°F (63°C) for medium or 160°F (71°C) for well-done.
Tip: Check at 4 hours; smaller tenderloins cook faster.
Step 3: Shred the Pork
- Remove Pork: Transfer pork to a cutting board and shred into bite-sized pieces using two forks.
- Toss with Sauce: In a bowl, toss the shredded pork with 1 cup of the barbecue sauce mixture from the slow cooker. Reserve remaining sauce for drizzling, if desired.
Tip: Shred finely for even distribution in the salad.
Step 4: Assemble the Salad
- Arrange Romaine: Spread 12 cups chopped romaine on a large serving platter or divide among individual plates.
- Add Toppings: Arrange shredded pork, 3 chopped plum tomatoes, 2 chopped avocados, 2 sliced carrots, 1 chopped pepper, 3 chopped hard-boiled eggs, and 1-1/2 cups shredded cheddar cheese in rows or clusters over the romaine.
- Drizzle Dressing: Drizzle your chosen salad dressing over the salad, or serve it on the side for guests to add their own.
Tip: Arrange toppings in neat rows for a classic Cobb presentation or toss for a mixed salad.
Step 5: Serve
- Serve immediately, with extra barbecue sauce or dressing on the side if desired. Provide tongs or forks for easy serving.