4.91 from 20 votes
Pulled Pork Salad
Course: Main Course
Cuisine: American
Servings: 4 Servings
For the Barbecue Vinaigrette:
  • 1/2 c cup ketchup
  • 2 tablespoons mayonnaise
  • 2 tablespoon water
  • 1 tablespoon granulated sugar
  • 2 1/2 teaspoons ground chili powder
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 cup canola oil
Pickled Red Onion (optional):
  • 1 cup red wine vinegar
  • 1 tablespoon + 1 teaspoon granulated sugar
  • 1/2 of a red onion thinly sliced
For the Salad:
  • 5 cups shredded Romaine lettuce
  • 2 1/2 cups store-bought shredded cabbage
  • 3 cups leftover pulled pork
  • 4 Kosher dill pickles sliced thin (preferably Claussen brand)
  • 1/2 cup French fried onions
  • 1 cup shredded Monterrey Jack cheese optional
  1. For the sauce, in a small mixing bowl, whisk together ketchup, mayonnaise, water, sugar, chili powder, cumin, salt, garlic powder, onion powder and black pepper. Slowly, drizzle in the canola oil, whisking all the while. Refrigerate until ready to use. 

  2. If you are using pickled red onions, in a small bowl, whisk together the red wine vinegar and sugar. Add the sliced onions, and refrigerate for at least 2 hours. Alternatively, use plain, thinly sliced red onions.

  3. For the salad, combine lettuce and shredded cabbage and toss. Top with pulled pork, pickle slices, french fried onions, onion slices and shredded cheese (if using). Drizzle with desired amount of sauce, serve and enjoy.

Recipe Notes

Serves 4