Best 5 Pulled Pork Cobb Salad With Bbq Ranch Dressing Recipes

Indulge in a culinary masterpiece that harmonizes the bold flavors of pulled pork, crisp veggies, and tangy BBQ ranch dressing in a single dish: the Pulled Pork Cobb Salad. This delightful salad is a symphony of textures and flavors, featuring succulent pulled pork, crumbled bacon, hard-boiled eggs, ripe avocado, juicy tomatoes, and crisp romaine lettuce. Dressed in a creamy and flavorful BBQ ranch dressing, this salad is sure to tantalize your taste buds.

But that's not all! This versatile article also offers a treasure trove of additional recipes that will elevate your culinary skills. Learn how to make the perfect pulled pork, crispy bacon, creamy avocado dressing, and tangy BBQ ranch dressing from scratch. With step-by-step instructions and helpful tips, you'll be able to create these delicious components and assemble a mouthwatering Pulled Pork Cobb Salad that will impress your friends and family.

So, embark on this culinary adventure and discover the secrets to crafting a Pulled Pork Cobb Salad that is bursting with flavor and texture. With the guidance of this comprehensive article, you'll have all the tools you need to create a salad that is not only delicious but also visually stunning.

Let's cook with our recipes!

BARBECUE PORK COBB SALAD

Barbecue Pork Cobb Salad image

My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It's as satisfying as it is scrumptious. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Categories Dinner Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/4 cups barbecue sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds pork tenderloin
12 cups chopped romaine
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

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.

Nutrition Facts : Calories 492 calories, Fat 24g fat (9g saturated fat), Cholesterol 185mg cholesterol, Sodium 868mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 7g fiber), Protein 35g protein.

BARBECUE CHOPPED SALAD

Barbecue Chopped Salad image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/2 head iceberg lettuce, sliced into 1/2 inch strips
1/2 head romaine lettuce, sliced into 1/2 inch strips
4 thinly sliced green onions
1 European cucumber, sliced
2 pounds ripe tomatoes, quartered
1 can corn kernels, drained
2 cups shredded Monterey jack cheese
1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows)
1 pound pulled pork
Ranch dressing, to taste
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

BBQ PORK SALAD

BBQ Pork Salad image

I needed a dinner for too-hot-to-cook nights during the summer. This is hearty enough for my meat-and-potatoes-loving husband, not to mention delicious! It looks beautiful in a glass bowl. -Victoria Skredsvig, Snohomish, Washington

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (10 ounces) ready-to-serve salad greens
1 can (11 ounces) mandarin oranges, drained
1 cup refrigerated fully cooked barbecued shredded pork, warmed
1 cup smoked almonds
1 medium apple, chopped
1/2 cup fresh snow or sugar snap peas
1/4 cup reduced-fat balsamic vinaigrette

Steps:

In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.

Nutrition Facts : Calories 441 calories, Fat 26g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 671mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 8g fiber), Protein 18g protein.

PULLED PORK SALAD WITH TOMATILLO RANCH DRESSING

Pulled Pork Salad With Tomatillo Ranch Dressing image

This pork turns out soooo tender and the dressing is the just the right combination of tangy and spicy.

Provided by Little Red Bug

Categories Pork

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

3 1/2-4 lbs pork roast
2 tablespoons brown sugar
1 -1 1/2 teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 (8 ounce) can Coke
1 cup chicken stock
2 garlic cloves, minced
1 small onion, chopped
1 cup brown sugar
salad dressing
1 (1/2 ounce) package hidden valley ranch dressing mix
8 ounces salsa verde
2 garlic cloves
3/4 cup mayonnaise
3/4 cup sour cream
1/4 teaspoon Tabasco sauce
1/4-1/2 cup fresh cilantro
fresh lime juice (to taste)
1 head romaine lettuce
tortilla chips
1 (15 ounce) can black beans (if wanted)

Steps:

The night before: Mix together brown sugar, cayenne pepper, cumin, and salt. Then rub this mixture on roast. Put in crock pot on low. Cook all night. (My crock pot runs HOT, so I only cook mine for four hours instead of 8. But, others that have tried this recipe swear by the overnight rule.).
The next morning: Add Coke, chicken stock, garlic, onion. Continue cooking on low all day. (Again, I only do this for four more hours. I use a meat thermometers to make sure it's done.).
An hour before serving: Add the last cup of brown sugar.
Mix the salad dressing in a blender. Add lime juice to taste. Chill for several hours. If you like your dressing a little thinner, add buttermilk.
Shred the lettuce, pull the pork and put it on top of the lettuce, add beans, salad dressing, and broken tortilla chips. Enjoy!

COBB SALAD WITH BUTTERMILK RANCH DRESSING

Cobb salad with buttermilk ranch dressing image

Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 11

Ingredients

2 Baby Gem lettuces , leaves separated
1 avocado , stoned and sliced
2 plum tomatoes , chopped
3 rashers cooked crispy bacon
140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
2 hard-boiled eggs , chopped into chunks
75ml buttermilk
2 tbsp light mayonnaise
1 tbsp white wine vinegar
1 tbsp chopped dill
½ garlic clove , crushed

Steps:

In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 2.5 milligram of sodium

Tips:

Choose the right pork: For pulled pork, select a pork shoulder or pork butt. These cuts have a good amount of fat, which will help keep the pork moist and flavorful as it cooks.
Prep the pork: Before cooking, trim any excess fat from the pork and season it with a rub of your choice. A simple rub of salt, pepper, and garlic powder is a good starting point.
Slow-cook the pork: The best way to achieve tender, juicy pulled pork is to cook it low and slow. This can be done in a slow cooker, oven, or smoker. The pork should be cooked until it reaches an internal temperature of 200 degrees Fahrenheit.
Shred the pork: Once the pork is cooked, use two forks to shred it into bite-sized pieces.
Make the BBQ ranch dressing: While the pork is cooking, prepare the BBQ ranch dressing. This dressing is a combination of mayonnaise, sour cream, buttermilk, BBQ sauce, and ranch dressing mix. It's a creamy, tangy dressing that pairs perfectly with pulled pork.
Assemble the salad: To assemble the salad, start with a bed of lettuce. Then, top with pulled pork, corn, black beans, tomatoes, avocado, and cheese. Drizzle with BBQ ranch dressing and enjoy!

Conclusion:

Pulled pork cobb salad is a delicious and easy-to-make summer salad. It's perfect for potlucks, picnics, and backyard barbecues. The combination of tender pulled pork, fresh vegetables, and creamy BBQ ranch dressing is sure to please everyone. So next time you're looking for a new salad recipe, give this pulled pork cobb salad a try.