Barbecue Pork Cobb Salad
Make this hearty Barbecue Pork Cobb Salad! Features tender slow-cooked BBQ pork tenderloin, crisp romaine, avocado, egg, cheese, and your favorite dressing
Ingredients
Scale
Here’s the complete list of ingredients, with precise measurements:
- 1–1/4 cups barbecue sauce (divided, for cooking pork and tossing with shredded pork)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1–1/2 pounds pork tenderloin
- 12 cups chopped romaine lettuce (from about 2–3 large hearts)
- 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 – about 1/2 to 3/4 cup)
- (Implied: Salt and pepper to taste for seasoning components or the final salad)
These quantities yield a very generous salad, serving approximately 6 people as a main course.
Hard-boil eggs and prepare pork ahead for easier assembly.
Instructions
Let’s build this impressive Barbecue Pork Cobb Salad:
1. Prepare and Slow Cook the BBQ Pork:
- Grease the insert of your 3-quart slow cooker lightly (optional, as sauce provides moisture).
- In the slow cooker, mix together ¼ cup of the barbecue sauce, the garlic powder, and the paprika.
- Add the pork tenderloin to the slow cooker. Turn the pork to coat it evenly with the sauce mixture.
- Cover the slow cooker and cook on LOW for 4-5 hours, or until the pork is very tender and easily shreds with a fork.
2. Shred Pork and Toss with Sauce:
- Once the pork is tender, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl.
- Using two forks, shred the pork into bite-sized pieces. Discard any excess fat if present.
- In a bowl, toss the shredded pork with the remaining 1 cup of barbecue sauce mixture (you can use the flavorful cooking liquid from the slow cooker, skimmed of excess fat, or fresh bottled BBQ sauce, or a combination). Ensure the pork is well-coated. Set aside (can be served warm or chilled).
3. Prepare Other Salad Components:
- While the pork cooks (or if using pre-cooked pork), hard-boil the eggs. Let them cool, then peel and chop.
- Wash and chop the romaine lettuce. Chop the plum tomatoes. Peel, pit, and chop the avocados (toss with a little lime/lemon juice to prevent browning if not assembling immediately). Thinly slice the carrots. Chop the sweet red or green pepper. Shred the cheddar cheese.
4. Assemble the Cobb Salad:
- Spread the chopped romaine lettuce evenly on a very large serving platter or divide it among individual serving plates/bowls.
- Arrange the prepared toppings in distinct rows or sections over the romaine lettuce:
- A row/section of the shredded BBQ pork.
- A row/section of chopped plum tomatoes.
- A row/section of chopped avocado.
- A row/section of thinly sliced carrots.
- A row/section of chopped sweet pepper.
- A row/section of chopped hard-boiled eggs.
- A row/section of shredded cheddar cheese.
5. Dress and Serve:
- Drizzle the assembled salad generously with your salad dressing of choice just before serving.
- Serve immediately and enjoy!
The beautiful rows of ingredients are key to a Cobb salad presentation
Find it online: https://cookupjoy.com/barbecue-pork-cobb-salad/