Barbecue Pork Cobb Salad Recipe

Serving: 4-6 people as main course

Cooking Time: 30 minutes (using leftover or store-bought barbecue pork)

Ingredients

For the Barbecue Pork:
2 pounds pork shoulder or leftover pulled pork
1 cup barbecue sauce (divided)
1 tablespoon brown sugar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste

For the Salad Base:
6 cups romaine lettuce, chopped
4 cups mixed greens (arugula, spinach, spring mix)
2 cups cherry tomatoes, halved
4 hard-boiled eggs, chopped
1 large avocado, diced
1/2 cup blue cheese crumbles
6 strips thick-cut bacon, cooked and crumbled
1/2 red onion, thinly sliced
1/4 cup fresh chives, chopped

For the Barbecue Ranch Dressing:
1/2 cup ranch dressing
3 tablespoons barbecue sauce
1 tablespoon apple cider vinegar
1 teaspoon honey
1/2 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Start by preparing your barbecue pork if you’re not using leftovers. If using fresh pork shoulder, season it with salt, pepper, smoked paprika, and garlic powder, then slow cook or smoke until tender enough to shred easily, about 6-8 hours at low heat.

Shred the cooked pork into bite-sized pieces and toss with 1/2 cup barbecue sauce and brown sugar in a large skillet. Cook over medium heat for 5-7 minutes, stirring occasionally, until the sauce caramelizes slightly and coats the pork beautifully.

The pork should be glossy, flavorful, and slightly sticky from the sauce reduction. Remove from heat and let cool to room temperature while you prepare the other salad components.

Prepare all your fresh ingredients by washing and chopping the romaine lettuce and mixed greens, ensuring they’re completely dry for the best texture. Wet greens will dilute your dressing and make the salad soggy.

Hard-boil your eggs if you haven’t already by placing them in boiling water for 10 minutes, then immediately transferring to an ice bath. Once cool, peel and chop into quarters or rough pieces for easy eating.

Cook the bacon until crispy in a large skillet, then drain on paper towels and crumble into bite-sized pieces. Save a tablespoon of the bacon fat for extra flavor if desired.

Assembling the Cobb Salad

Create your barbecue ranch dressing by whisking together ranch dressing, barbecue sauce, apple cider vinegar, honey, smoked paprika, salt, and pepper in a small bowl until smooth and well combined. Taste and adjust sweetness or tanginess as desired.

Arrange the chopped lettuce and mixed greens on a large serving platter or individual plates, creating an even bed of fresh greens that will support all the colorful toppings.

Following traditional Cobb salad presentation, arrange the toppings in neat rows or sections across the salad: place the barbecue pork in one section, followed by the halved cherry tomatoes, chopped hard-boiled eggs, diced avocado, blue cheese crumbles, and crumbled bacon.

Add the thinly sliced red onion scattered throughout for a sharp bite that cuts through the rich flavors, and sprinkle fresh chives over everything for a pop of color and mild onion flavor.

Final Presentation

Serve the salad with the barbecue ranch dressing on the side, allowing each person to dress their portion according to their preference. The beautiful rows of colorful ingredients create an Instagram-worthy presentation that’s as appealing to look at as it is to eat.

Provide serving spoons so diners can mix their desired combination of ingredients, creating their perfect bite with each forkful of this hearty, satisfying salad.

Tips for Perfect Barbecue Pork Cobb Salad

Use quality barbecue pork whether homemade, leftover, or from your favorite barbecue restaurant. The smoky, tender meat is the star of this dish, so don’t skimp on flavor or quality.

Keep ingredients separate until serving to maintain the visual appeal and prevent soggy greens. The traditional Cobb presentation is part of the charm and allows for customization.

Choose ripe but firm avocados that won’t turn to mush when mixed with the other ingredients. Add them just before serving to prevent browning.

Make components ahead by cooking the pork, bacon, and eggs up to 2 days in advance. Store separately and assemble just before serving for the freshest results.

Customize the heat level by choosing mild or spicy barbecue sauce according to your preference, or offer both options for guests with different tolerances.

Use mixed greens for complexity and nutrition, combining different textures and flavors like peppery arugula with mild spinach and crisp romaine.

Don’t overdress the salad – start with less dressing and add more as needed. The barbecue pork already adds moisture and flavor to the mix.

Add seasonal touches like corn kernels in summer, roasted butternut squash in fall, or fresh berries for a sweet contrast to the smoky flavors.

Make-Ahead Strategies

Prepare all components except the avocado up to 24 hours ahead, storing each element separately in the refrigerator. Assemble just before serving for the best texture and visual impact.

Serving Variations

Transform this salad into wraps using large tortillas, or serve over baked sweet potatoes for a different presentation that maintains all the delicious flavors.

Nutritional Information

Per serving (based on 5 servings):

• Calories: 485
• Fat: 32g
• Saturated Fat: 10g
• Carbohydrates: 18g
• Fiber: 8g
• Protein: 35g
• Sodium: 1,185mg
• Iron: 3.8mg
• Potassium: 825mg
• Vitamin A: 4,250 IU
• Vitamin C: 25mg

This nutrient-dense salad provides excellent protein from the pork, bacon, and eggs, while delivering substantial fiber and vitamins from the fresh vegetables. The avocado contributes healthy monounsaturated fats, and the mixed greens provide folate, vitamin K, and antioxidants. Despite being indulgent and satisfying, this salad offers a well-balanced nutritional profile that makes it a complete meal option for health-conscious barbecue lovers.