BBQ Pulled Pork Salad
Looking for a fresh and flavorful way to use up leftover slow cooker pulled pork? This pulled pork salad is the ultimate no-cook dinner that’s quick, easy, and full of bold BBQ ranch flavor!
You know I love a good leftover magic moment—and this pulled pork salad bowl is exactly that. When I’ve already got slow cooker pulled pork in the fridge, this becomes a zero-fuss, no-heat-needed dinner that’s ready in minutes. It’s one of those cook once, eat twice recipes that feels fresh and totally different the second time around.
Plus, it’s loaded with crisp lettuce, juicy tomatoes, black beans, corn, cheese, and that irresistible BBQ ranch drizzle. If you’re looking for leftover pulled pork recipes that actually make your life easier, this one’s a must!
This recipe is part of Meal Plan 30. Check it out and see what you might like to add to your own meal plan this week.
Ingredients
- Pulled Pork: You can use store-bought or leftover pulled pork. This salad can be served with the pork warm or cool.
- Greens: I like using a mixture of greens in this salad, like spinach, arugula, and romaine lettuce. Keep it simple and use whatever you have on hand.
- Black Beans: Since this salad has a sort of Southwest vibe, I like to use black beans (rinsed and drained), but you can use navy, cannellini, or garbanzo beans.
- Corn: If you have leftover grilled corn on the cob, that’s my most favorite, but canned or frozen corn kernels will do in a pinch.
- Cheese: Shredded cheddar cheese is my usual go-to for this salad, but my husband loves it with spicy Pepper Jack cheese.
- Tomatoes: Diced roma tomatoes work just as well as halved grape tomatoes.
- Jalapeños: Either sliced fresh jalapeños or pickled jalapeños are a nice addition to this salad, if you like a little spice. This is totally optional so, you do you!
- Red Onions: Thinly sliced red onions are great in this salad. You could also use pickled red onion if you like.
- Tortilla Strips: These are optional but give the salad a nice crunch. Crispy fried onions or roasted pepitas are also tasty.
- Dressing: For this dressing, we will use equal parts barbecue sauce and ranch dressing. These can be homemade or store-bought. This salad is also really yummy with my Southwest dressing or avocado ranch dressing.
Recipe Variations: You can also add shaved carrots or pieces of bell pepper, sliced green onions, or any other veggies you love. This salad is also delicious with leftover barbecue pulled chicken or Buffalo chicken.
Out of something you need? Check out our free ingredient substitutions printable!
Ang’s Recipe Tips
✔️ Keep It Crisp: To keep your salad from getting soggy, be sure to drain and rinse the black beans. If you are using frozen corn, spread it out onto a paper towel to thaw a bit while you build the rest of the salad. For canned corn, drain before using.
✔️ Meal Prep Tip: If you’re meal prepping, pack the salad ingredients dry and add the pork and dressing just before eating for best texture.
Storage
To Store: This salad is best served fresh, but leftovers can be stored in the fridge for 1-2 days in an airtight container. (These are my favorite airtight containers.)
Serving Suggestions
You can whip up cheesy cornbread or cheddar and jalapeno biscuits in less than 30 minutes for a delicious side dish. Find more ideas for What to Serve with Pulled Pork.
Not ready to make this simple recipe yet?
I know you’re going to love this quick and easy pork salad recipe. When you do make it, please come back and comment and leave me a 5-star rating below! ⭐⭐⭐⭐⭐
Pulled Pork Salad
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Ingredients
- 2 cups prepared pulled pork warm or cold
- 6 cups mixed greens chopped
- 1 cup tomatoes chopped
- 1 cup canned corn drained
- 1/2 cup black beans rinsed and drained
- 1/2 cup shredded cheddar cheese use pepper jack for more spice
- 1/4 cup red onion thinly sliced
- 1/4 cup sliced pickled jalapeños optional
- tortilla strips optional
BBQ Ranch Dressing
- 1/4 cup ranch dressing store-bought or homemade
- 1/4 cup BBQ Sauce store-bought or homemade
Instructions
- Make the dressing in a small bowl by whisking together the BBQ sauce and ranch dressing. Set aside.1/4 cup ranch dressing, 1/4 cup BBQ Sauce
- In a large bowl, or individual bowls, layer the greens with the toppings.6 cups mixed greens, 1 cup tomatoes, 1 cup canned corn , 1/2 cup black beans, 1/2 cup shredded cheddar cheese, 1/4 cup red onion
- Add the pulled pork.2 cups prepared pulled pork
- Top with additional optional ingredients as desired.1/4 cup sliced pickled jalapeños, tortilla strips
- Serve immediately with dressing on the side.
Nutrition
Similar Recipes
Leftover pulled pork never looked so good! Turn it into the ultimate comfort food with pulled pork mac and cheese—creamy, cheesy, and loaded with smoky BBQ flavor. For a lighter twist, try zucchini boats with pulled pork, stuffed with saucy pork and melty cheese for a low-carb dinner that’s still totally satisfying. And if you’re feeding a crowd (or just want a fun dinner), you can’t go wrong with pulled pork sliders—pile that tender pork on soft buns, add a little slaw, and you’ve got a sweet and savory bite everyone will love.
