Pulled Pork Salad is a favorite way to turn leftover pulled pork into a light, refreshing meal. Crisp romaine and shredded cabbage provide crunch while tender bites of Mexican-style pulled pork add savory depth. Cherry tomatoes, creamy avocado, and crumbled cotija cheese finish the bowl, all brought together with a tangy, slightly spicy jalapeño ranch dressing.
This salad works well plated individually or served family-style. For gatherings, place the lettuce and cabbage mixture in a large bowl and arrange toppings and dressing on the side so everyone can build their own bowl. It’s also excellent for meal prep since the components keep well when stored separately.
Table of Contents
- Ingredients You Need to Make Pulled Pork Salad
- How to Reheat Pulled Pork
- Recipe Options
- More Great Ways to Enjoy Leftover Pulled Pork
- Pulled Pork Salad Recipe
Ingredients You Need to Make Pulled Pork Salad
For the Jalapeño Ranch Dressing
- Sour cream (or Mexican crema)
- Jalapeño (fresh, seeded if you prefer less heat)
- Garlic (fresh clove, minced)
- Cilantro (fresh leaves and tender stems)
- Chives or green onions
- Lime (fresh juice)
- Kosher salt (to taste)
For the Salad
- Romaine lettuce (or another crunchy lettuce or mixed greens)
- Green cabbage (thinly shredded; purple cabbage also works)
- Avocado (ripe, sliced)
- Cherry tomatoes (halved; grape or diced plum/roma tomatoes can be used)
- Cotija cheese (crumbled; queso fresco or shredded Monterey Jack are acceptable alternatives)
- Pulled pork (about 12 ounces; leftover Carnitas or Mexican-style pulled pork is ideal)
- Fresh cilantro (for garnish)
Think of this salad as a hearty taco salad that’s bright, flavorful, and easy to share. Store the dressing, pulled pork, and greens separately in the refrigerator for quick assembly later in the week.
How to Reheat Pulled Pork
Reheating pulled pork so it stays moist and develops a bit of crispiness is simple. On the stovetop, warm a drizzle of oil in a nonstick or cast-iron skillet over medium heat. Add the pulled pork in a single layer and heat until warmed through, letting the edges crisp up slightly. If the pork seems dry, add a splash of reserved cooking liquid, broth, or a little water to moisten it while heating. Work in batches for large quantities to avoid steaming.
Alternatively, reheat gently in a 300°F (150°C) oven covered with foil until warm, or microwave in short bursts, stirring and checking moisture often.
Recipe Options
- Add thin slices of fresh or pickled jalapeño or a few dashes of hot sauce for more heat.
- In summer, toss in fresh corn kernels cut from the cob for sweet crunch.
- Swap in sharp cheddar or a Mexican cheese blend for more melty cheesiness.
- Add pinto beans or kidney beans to increase protein and make the salad more filling.
More Great Ways to Enjoy Leftover Pulled Pork
- Pulled pork quesadillas
- Pulled pork nachos
- Pulled pork enchiladas
- Pulled pork chili
- Use pulled pork in tacos, burritos, or grain bowls
Pulled Pork Salad Recipe
Pulled Pork Salad
Prep: 20 mins | Total: 20 mins | Course: Main Course, Salad | Cuisine: Mexican | Calories: 338 | Servings: 6
Ingredients
Jalapeño Ranch Dressing
- 1 1/2 cups sour cream (or Mexican crema)
- 1 jalapeño, seeded and coarsely chopped
- 1 clove garlic, minced
- 1/4 cup chopped fresh cilantro leaves
- 2 small green onions, roughly chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt, plus more to taste
Salad
- 1 head romaine lettuce, washed and torn into bite-size pieces
- 2 cups thinly shredded green cabbage
- 1 avocado, peeled, seeded and thinly sliced
- 1 pint cherry tomatoes, halved
- 2 ounces cotija cheese, crumbled
- 12 ounces pulled pork, warmed or cold depending on preference
- Handful of fresh cilantro leaves for garnish
Instructions
- Make the dressing: Combine sour cream, jalapeño, garlic, cilantro, green onions, lime juice, and kosher salt in a food processor or blender. Process until smooth. Taste and adjust salt or lime as needed. Transfer to a jar or pitcher and refrigerate until ready to serve.
- Prepare the salad base: In a large bowl, combine torn romaine and shredded cabbage. Toss lightly to mix.
- Warm the pork if desired: Heat pulled pork in a skillet over medium heat until warmed and edges are slightly crisp, or serve it cold for a lighter salad.
- Assemble: Divide the lettuce-cabbage mix among six bowls. Top each serving with pulled pork, sliced avocado, cherry tomatoes, and crumbled cotija. Garnish with cilantro.
- Serve: Offer the jalapeño ranch on the side so each person can add dressing to taste.
Notes
- Serving suggestion: For a family-style meal, place components in separate bowls and let people build their own salads.
- Storage: Keep dressing and salad components separate in airtight containers. The dressing will keep for several days in the refrigerator; assembled salads are best eaten the same day.
- Variations: Add corn, beans, or a different cheese to adapt flavors to your preferences.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
Calories: 338 kcal | Carbohydrates: 25 g | Protein: 13 g | Fat: 23 g | Fiber: 6 g