Finished salad on a white plate, sitting on a tan place mat.

Pulled Pork Salad with Grilled Vegetables

Name: Pulled Pork Salad with Grilled Vegetables Recipe
Prep time: 1 h
Cook time: 5 h
Yield: 4 Servings
Cuisine: Pork
Ingredients: For Pork:; 3-1/2 lb Boneless pork shoulder roast; 1 tbsp Chili Powder; 2 tsp Garlic Salt; 1 tsp Onion Powder; 1 tsp Dry Mustard; 1 tsp Black Pepper; For Grilled Vegetables:; 2 md Zucchini (halved lengthwise); 1 Sweet Onion (cut in 1/2-inch rounds); Vegetable Oil (for brushing); 2 ears Corn (husked); Make the Dressing:; 3/4 cup Vegetable Oil; 1/4 cup Cider Vinegar; 3 tbsp Mustard (coarse-grained); 3 tbsp Honey; 1 tbsp Light Brown Sugar; 1 clove Garlic (crushed under a knife and peeled); 1/2 tsp Hot Pepper Sauce; 1/4 tsp Kosher Salt; Make the Salad:; 1-1/2 heads Iceberg Lettuce (torn into bite-sized pieces); 1 pt Grape Tomatoes (or cherry tomatoes, halved); 1 Cucumber (peeled, halved lengthwise, seeded and thinly sliced); 3 Radishes (thinly sliced); 1/2 cup Honey Roasted Peanuts (coarsely crushed); Additional Items:; Hickory or Apple Wood Chips; Small Bowl

Recipe and Photo Courtesy of Pork Checkoff

Makes: 4 servings
Prep Time: 30 - 50 minutes
Cook Time: 4 - 5 hours

Ingredients:

For the Smoked Pork:

Boneless Pork Shoulder Roast
Chili Powder
Garlic Salt
Onion Powder
Dry Mustard
Black Pepper

For the Grilled Vegetables:

Zucchini (halved lengthwise)
Sweet Onion (cut in 1/2-inch rounds)
Corn (husked)
Vegetable Oil (for brushing)

For the Dressing:

Vegetable Oil
Cider Vinegar
Mustard (coarse-grained)
Honey
Light Brown Sugar
Garlic (crushed under a knife and peeled)
Hot Pepper Sauce
Kosher Salt

For the Salad:

Iceberg Lettuce (torn into bite-sized pieces)"
Grape Tomatoes (or cherry tomatoes, halved)
Cucumber (peeled, halved lengthwise, seeded and thinly sliced)
Radishes (thinly sliced)
Honey Roasted Peanuts (coarsely crushed)

Additional Items:

• Hickory or Apple Wood Chips
• Small Bowl
• Smoking Pouch or Smoking Box
• Disposable Aluminum Pan (drip pan)
• Blender
• Large Nonstick Skillet
• Large Bowl
• 6 Salad Bowls (Serving)

Directions:

To Smoke the Pork:

Mix spices together in a small bowl.
Season pork with spice mixture.
Let stand at room temperature for 30 minutes.
Prep the grill for indirect grilling.
1. Remove cooking grates.
2. Preheat grill on high, but turn one burner off.
3. Using heat resistant gloves and tongs, carefully place disposable aluminum foil pan over on burner, adding 1 handful of drained chips.
4. Using heat resistant gloves and tongs, carefully replace grates.
5. After chips begin smoking, adjust heat to 350℉.
Lightly oil grill grate.
Grill pork with indirect heat, with the lid closed, for 45 minutes.
Add remaining drained chips to box and grill for 45 minutes more.
Wrap pork in heavy-duty aluminum foil.
Grill over indirect heat, with lid closed, about 1-1/2 hours more.
Unwrap pork and continue grilling until tender and spice coating is crusty, about 30 minutes.
Transfer to a carving board and let rest for 20 to 30 minutes.
While pork is resting, grill the vegetables.
Using a knife and your fingers, pull the pork into shreds, discarding excess fat.
Transfer to a bowl and let cool.

To Grill the Vegetables:

Prepare grill for direct cooking over medium-high heat, about 450℉.
Brush grill grates clean.
Lightly oil zucchini halves and onion slices.
Place onion slices, zucchini and corn on grill and close grill lid.
Grill onion slices, turning once, until seared with grid marks and crisp-tender, about 5 minutes; transfer to bowl.
Grill zucchini, turning once, until just tender, 6 to 8 minutes.
Add grilled zucchini to the bowl.
Grill corn, turning occasionally, until kernels are lightly browned in spots, 10 to 12 minutes.
Add grilled corn to bowl.
Let vegetables cool.
Chop zucchini and onion into bite-sized pieces, cut kernels from corn, and return vegetables to bowl.
Season with salt and pepper.

To Make Dressing:

Add all the ingredients in the blender until smooth and thickened.

To Finish the Meal:

In a large nonstick skillet, reheat shredded pork if necessary.
Note: To warm, use medium heat for 3 - 5 minutes, stirring often.
Mix lettuce, cherry tomatoes, cucumber, radishes, zucchini mixture with corn and onions, and 2/3 cup of prepared dressing in a large bowl.
Divide salad among 6 salad bowls and top each with equal amounts of warm pork.
Sprinkle with peanuts and serve with remaining dressing passed on the side.
Serve and enjoy.