Pulled Pork Salad with BBQ Ranch is a hearty, flavorful twist on a classic salad. Tender, slow-cooked pulled pork combines perfectly with fresh, crisp greens, juicy cherry tomatoes, crunchy corn, black beans, and shredded cheese, all drizzled with a creamy BBQ ranch dressing.

This dish delivers the smoky, savory goodness of BBQ pulled pork in a fresh and lighter way, making it perfect for lunch, dinner, or casual gatherings.

Why I Love This Recipe

I love this recipe because it combines the comfort of BBQ pulled pork with the freshness of a salad. Every bite is a delightful mix of smoky, savory, sweet, and crunchy, making it an incredibly satisfying meal that’s still light and refreshing.

Why This Is a Must-Try Dish

• Combines smoky BBQ flavors with fresh vegetables
• Quick to assemble if you have pre-cooked pulled pork
• Perfect for meal prep or entertaining
• Balanced and nutritious while still indulgent
• Great versatility for customizing toppings

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time (if making pulled pork from scratch): 6–8 hours in slow cooker or 2–3 hours in Instant Pot
• Total Time: 15 minutes (using pre-cooked pulled pork) or 6–8 hours (from scratch)

Servings, Calories, Course & Cuisine

• Servings: 4–6
• Calories: ~480 calories per serving
• Course: Main Course / Salad
• Cuisine: American / BBQ-inspired

Ingredients

For the Salad

• 4 cups mixed salad greens (lettuce, spinach, arugula)
• 2 cups shredded BBQ pulled pork (pre-cooked or leftover)
• 1 cup cherry tomatoes, halved
• ½ cup canned corn, drained
• ½ cup black beans, drained and rinsed
• ¼ cup red onion, thinly sliced
• ½ cup shredded cheddar or Monterey Jack cheese
• ¼ cup pickled jalapeños (optional)

For the BBQ Ranch Dressing

• ½ cup mayonnaise
• ¼ cup sour cream
• 3 tbsp BBQ sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1–2 tbsp milk (to thin if needed)
• Salt and black pepper, to taste

Cooking Directions

1. Prepare pulled pork: If not using pre-cooked pork, cook in slow cooker or Instant Pot with BBQ sauce until tender and shred.
2. Prepare salad: In a large bowl, combine salad greens, cherry tomatoes, corn, black beans, red onion, and shredded cheese.
3. Make dressing: Whisk together mayonnaise, sour cream, BBQ sauce, garlic powder, onion powder, salt, and pepper. Thin with milk if necessary.
4. Assemble salad: Add pulled pork on top of salad and drizzle with BBQ ranch dressing.
5. Serve immediately, garnishing with pickled jalapeños if desired.

Step-by-Step Preparation Method

1. Cook or shred pork: Prepare pulled pork using slow cooker, Instant Pot, or leftover BBQ pork.
2. Prep salad ingredients: Wash greens, halve cherry tomatoes, drain corn and black beans, slice onions.
3. Make dressing: Combine mayonnaise, sour cream, BBQ sauce, spices, and milk. Adjust seasoning.
4. Assemble salad: Layer salad greens, veggies, and cheese.
5. Add protein: Top with pulled pork.
6. Dress salad: Drizzle with BBQ ranch. Toss gently or leave layered for presentation.
7. Garnish and serve: Add optional jalapeños or fresh herbs.

How to Serve

Serve immediately as a main course or hearty side salad. Pair with cornbread, crusty bread, or baked potatoes for a complete BBQ-inspired meal. This salad works well for meal prep—keep the dressing separate until serving to maintain crispness.

Recipe Tips

• Use leftover pulled pork for a quick weeknight dinner.
• Toasted tortilla strips or croutons add extra crunch.
• Add avocado for creaminess and richness.
• Keep dressing separate if preparing ahead of time to avoid soggy greens.
• Adjust BBQ sauce in the dressing to your preferred sweetness or smokiness.

Variations

• Spicy Pulled Pork Salad: Add chopped fresh chilies, sriracha, or spicy BBQ sauce.
• Tex-Mex Style: Add black olives, cilantro, and lime juice.
• Coleslaw Twist: Add shredded cabbage and carrots for extra crunch.
• Vegan Version: Replace pulled pork with BBQ jackfruit and use vegan mayo.
• Grilled Corn & Veggies: Roast or grill corn and peppers for added smokiness.

Freezing & Storage

• Refrigerator: Store prepped salad (without dressing) in airtight container up to 2 days.
• Freezing: Not recommended for salad greens; pulled pork can be frozen separately for up to 2 months.
• Reheating: Reheat pulled pork gently in microwave or skillet; assemble salad fresh.

Special Equipment Needed

• Slow cooker or Instant Pot (if cooking pork from scratch)
• Large mixing bowl
• Whisk or fork for dressing
• Knife and cutting board
• Tongs or spoon for assembling salad

Frequently Asked Questions

Q: Can I make this salad ahead of time?
A: Yes, store salad greens and toppings separately from dressing and pork; assemble before serving.

Q: Can I use store-bought BBQ pulled pork?
A: Absolutely—this makes the recipe quicker and just as tasty.

Q: Can I make the dressing lighter?
A: Substitute Greek yogurt for mayonnaise and sour cream for a healthier option.

Q: Can this salad be served warm?
A: Yes, serve the pulled pork warm over fresh greens; the dressing can be served chilled or room temperature.

Conclusion

Pulled Pork Salad with BBQ Ranch combines the smoky, savory goodness of BBQ pork with the freshness of a salad, making it a perfect balance of indulgence and nutrition. Quick to assemble, versatile, and full of flavor, this salad is ideal for weeknight dinners, meal prep, or casual entertaining. With its colorful presentation and bold flavors, it’s guaranteed to become a favorite in any household.