Thursday, July 22, 2010

Easy BBQ Pulled Pork Salad with Lime Vinaigrette

I usually make this pulled pork for sandwiches, but I recently started putting it on salads instead and realized it is still as delicious as ever, only much healthier.

Easy BBQ Pulled Pork Salad with Lime Vinaigrette

For the pork:
1 pork tenderloin
1 bottle beer, whatever is in your fridge!
1/2 cup catsup
1 cup bbq sauce
2 T Worcestershire sauce
1/2 cup water
1-2 T chipotle Tabasco, to taste

For the salad:
1 head romaine lettuce, cut or torn into bite sized pieces
1/4 head cabbage, shredded
2 carrots, shredded
4 green onions, chopped white and light green parts
1/2 cup packed chopped cilantro

For the dressing:
2 tablespoons fresh lime juice
1/4 cup olive oil
2 tablespoons Champagne or other preferred light colored vinegar

To serve:
1/2 cup shredded cheese, your choice

Cut pork tenderloin into 1" medallions and combine with sauce ingredients in dutch oven or other deep, heavy pan. Bring to a boil. Reduce to simmer and cook for 20-25 minutes. Remove pork with slotted spoon. Shred pork with two forks and return to sauce. Cook down another 10 minutes or so. If sauce gets too thick, you can always thin it with a touch more water.

While pork is cooking, assemble salad and dressing and then toss.

Divide salad between 2 plates. (There is usually extra.) Divide cheese between salads and top with pork. You could also add sour cream or tortilla chips around the edges.


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