I originally had a version of this at a restaurant in Madison. It had oven roasted cherry tomatoes (instead of fresh) and oven roasted red onions also. It was so amazing I wanted to create a version at home. I chose to not roast tomatoes and onions as this was an extra step, but if you have the time I highly suggest it! The original salad also came with blue cheese dressing. I found that if you use some BBQ sauce on your pork that the salad is plenty dressed. But again, feel free to add the dressing!
For the pork I have included a link to the pulled pork recipe we used, but any leftover pulled pork would do. When I make side pork or bacon I like to make the whole pack and use it over a couple of days in other dishes or on salads. I also like to hard boil eggs and have them in the fridge for salads or a quick protein.
BBQ Pork Cobb Salad
Makes 2 servings
Ingredients:
-6 Ounces pulled BBQ pork in your favorite BBQ sauce, shredded (here is a great multi-purpose recipe: Crispy Skin Pork Shoulder)
-3 Hard boiled eggs, quarted
-3 Pieces cooked side pork (or bacon), chopped
-1 Avocado, cut up
-5 ounces salad greens and/or spinach
-6-8 ounces of cherry tomatoes, halved
-Blue Cheese dressing (optional)
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