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Cobb Salad with Barbecue Pork

Savory Cobb Salad with Barbecue Pork for Easy Dinners

This Cobb Salad with Barbecue Pork combines pulled pork with fresh veggies for a comforting and flavorful meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1 pound Pork Tenderloin Use lean cuts for a healthier option.
  • 1 cup Barbecue Sauce Homemade for a unique twist.
  • 1 teaspoon Garlic Powder Fresh minced garlic works wonders too.
  • 1 teaspoon Paprika Use smoked paprika for an extra kick.
For the Salad Base
  • 4 cups Romaine Lettuce Substitute with iceberg if preferred.
  • 2 medium Roma Tomatoes Or use cherry tomatoes for sweetness.
  • 1 cup Shredded Carrots Consider bell peppers for variation.
  • 1/2 medium Red Onion Green onions can be used for a milder taste.
  • 1 medium Red Bell Pepper Any bell pepper can be used.
For the Toppings
  • 4 slices Bacon Turkey bacon offers a lighter alternative.
  • 2 medium Avocados Omit for a lighter option.
  • 2 large Hard-Boiled Eggs Feel free to skip for vegetarian.
  • 1 cup Shredded Cheddar Cheese Dairy-free cheese is a perfect vegan swap.
  • 1 cup Croutons Bake your own for a healthier touch.
For Serving
  • 1/2 cup Salad Dressing Opt for your favorite dressing.

Equipment

  • Slow Cooker
  • Mixing Bowl
  • salad bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare the Slow Cooker: Grease the slow cooker with cooking spray or olive oil.
  2. Mix the Sauce: Combine barbecue sauce with garlic powder and paprika.
  3. Coat the Pork: Coat the pork tenderloin with the barbecue sauce mixture.
  4. Cook the Pork: Place the coated pork in the slow cooker on low for 4 to 5 hours.
  5. Shred the Pork: Remove the pork and shred it, mixing it with the cooking juices.
  6. Prepare the Salad Base: Layer chopped romaine lettuce in a large salad bowl.
  7. Assemble the Salad: Layer shredded pork, bacon, tomatoes, carrots, onions, and bell pepper on lettuce.
  8. Serve: Top with avocado, eggs, cheese, croutons, and drizzle salad dressing.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 20gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For best results, marinate the pork overnight and check the temperature to avoid overcooking.

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