Best Bbq Pork Salad Recipes

CANTONESE SWEET AND STICKY BBQ PORK CHOPS WITH APPLE AND ARUGULA SALAD

Steps:

• In a large bowl, stir together the sugar, hoisin, ketchup, oyster sauce, sherry, ginger, five-spice powder, and food coloring, if using. Set the marinade aside.
• Place the pork chops in a shallow baking dish. Pour the marinade over the pork. Let the pork marinate while you prepare the salad or up to overnight in the refrigerator. (The longer it marinates, the better the flavor.)
• Transfer the pork marinade to a small saucepan. Stir in the honey until completely combined. Bring to a boil and reserve this sauce for serving.
• Meanwhile, preheat a grill or grill pan over high heat until hot, 5 to 8 minutes.
• Wipe excess marinade from the pork chops. Grease the grill or grill pan with vegetable oil right before adding the chops. Grill the chops until golden brown with some grill marks on the bottom, 5 to 8 minutes. Flip the chops over and cook until the internal temperature reaches about 145 degrees F, about 5 minutes. Remove from the heat and let rest for at least 8 minutes. Smother the chops with some of the reserved sauce, slice into 1/2-inch wide pieces then drizzle with some more of the sauce. Serve with the apple and arugula salad.
• For the salad: Peel, quarter, core and thinly slice the apples. Combine with the remaining salad ingredients in a large bowl.
• For the dressing: Combine all of the ingredients in a mason jar and shake vigorously. Taste and adjust the seasonings, as needed.
• Toss the salad with the dressing and serve immediately.

BBQ PORK SALAD

Steps:

• In large bowl combine the first 6 ingredients. Drizzle with vinaigrette; serve immediately.

PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING

Steps:

• Toss the chopped romaine with 1/2 cup of the BBQ Ranch Dressing and evenly distribute among four serving bowls. Top each with some croutons, tomatoes, cheese, corn, hearts of palm, avocados and Pulled Pork. Serve with the remaining 1/2 cup dressing on the side.
• Preheat the oven to 300 degrees F.
• In a medium bowl, add the sugar, garlic powder, onion powder, paprika, pepper, salt and cayenne, and mix until combined.
• Rub the pork with the spice mix and place in a high-sided baking dish. Pour the stock in bottom of the pan, then squeeze the orange juice over the pork and toss in the rinds. Cover with foil and bake until the pork starts to fall apart, 4 hours.
• Remove the orange rinds from the pan and discard. Cool the pork to handle, and then shred and mix with the cooking liquid.
• In a large bowl, mix together the mayonnaise, sour cream, buttermilk, BBQ sauce, parsley, chives, dill, lemon juice, mustard, pepper, cayenne and garlic. Season the dressing with salt.

CHILI RUBBED PORK CHOPS WITH A GINGER PLUM BBQ SAUCE AND WHITE AND YELLOW YAM SALAD

Steps:

• Preheat oven to 275 degrees. Place ancho chilies on a sheet pan. Toast in oven for 15 to 20 minutes or until they become brittle. Remove from oven. Let cool. Snap off the tops and discard the stems, seeds and overleafs, leaving only the flesh. Grind the flesh in a food processor or grinder until it forms a powder, reserve. Toast the peppercorns, coriander, and cumin in a dry skillet over a low flame. Allow to cool. Grind into a powder. Add to chilies. Add salt and sugar to the rub. Strain through fine mesh strainer. If desired 2 ounces each of dried ground lemon and orange zest can be added. This rub can keep 3 to 4 months if covered and stored in a cool dry place.
• Reconstitute chili rub with oil. Season each chop salt and pepper. Coat with Chili Rub. On a grill set to medium heat or in a saute pan set to low-medium heat, cook the pork chops to medium, about 5 to 6 minutes per side.
• Preheat oven to 300 degrees. Toss plums in olive oil and a few pinches of salt and pepper. Place in baking pan and roast for 10 to 15 minutes. Let cool and discard skins. In a large saucepan, combine butter, ginger, Vidalia onion, garlic, plums and brown sugar. Stir in 1/2 cup chicken stock, so that the consistency of the mixture is slightly thick, adding more stock if necessary. Add hoisin and cilantro. Adjust seasonings, remove from heat and pass through a sieve.
• Preheat oven to 285 degrees. Place yams on a baking sheet, preferably one made of teflon, Roast for 40 minutes. Let cool. In a skillet, saute peppers in butter. Toss with yams. Adjust seasonings. Saute until caramelized.
• Assembly: Place some yam salad in the center of each plate. Place pork chop on top. Top each with some ginger plum BBQ sauce, and garnish with a chiffonade of cilantro.

SLOW-GRILLED PORK RIBS BASTED WITH DRIED APRICOT AND FRESH MINT BBQ GLAZE WITH SUCCOTASH SALAD

Steps:

• For the glaze: Heat the olive oil until almost smoking in a large sauce pan and cook the onion until soft, 4 to 5 minutes. Add the garlic and ancho powder and cook for 2 minutes. Add the wine, vinegar, and sugar, increase the heat to high and bring to a boil. Cook, stirring until the sugar has dissolved, and continue cooking until reduced by half. Add the apricots and cook until softened, about 15 minutes. Remove from the heat and add the tamarind pulp and mint. Place the mixture in a food processor and process until smooth.
• For the ribs: Preheat grill to medium heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender. During last 10 minutes of grilling, brush both sides of the ribs with some of the glaze. Remove from grill and immediately brush with more of the glaze.
• For the salad: Combine all vegetables in a large bowl.
• For the dressing: Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD

Steps:

• Preheat the grill. Soak the peanut shells in water for 45 minutes.
• Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
• Preheat the oven to 400 degrees F.
• Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
• Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
• Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
• Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
• To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

SMOKED BBQ PORK WITH WATERCRESS SALAD

Steps:

• To marinate the pork:
• In a large bowl, combine the soy sauce, orange juice, ginger, and garlic. Add the pork, turning to coat. Cover and refrigerate for at least 12 hours.
• To smoke the pork:
• Remove the pork from the marinade, discarding the marinade. Pat dry with paper towels. Put the pork on a plate and refrigerate for 1 hour to dry out.
• Prepare a wok smoker:
• Line a large bamboo steamer with parchment paper. Lay two sheets of foil in the bottom of a wok. Place drained wood chips on top. Turn heat to high. Add water.
• Lay the pork in the bamboo steamer; season with pepper.
• Place ice cubes in a heatproof measuring cup in the steamer next to the pork to create a cold smoke. Set the steamer inside the smoking wok. Cover and smoke, keeping the temperature under 150°F (65°C), for 20 minutes.
• Preheat grill to high. Grill the pork for about 5 minutes on each side. (Pork may also be cooked in a large skillet until browned but still slightly pink inside.)
• For the watercress salad:
• In a bowl, toss the watercress with the shallot and eggs. Season with Maldon salt and pepper.
• For the creamy honey Dijon dressing:
• In a small bowl, combine the mayonnaise, mustard, honey, and lemon juice; whisk well. Season with salt and pepper. To serve, toss the salad with the dressing. Slice the pork and arrange on plates or a platter. Top with the watercress salad.

BBQ PORK SALAD WITH SUMMER FRUITS AND HONEY BALSAMIC VINAIGRETTE

Steps:

• FOR THE VINAIGRETTE: In a blender, combine all ingredients except oil, salt and pepper. Blend at medium speed for 1 minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
• For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado sliced into wedges, 1/2 nectarine sliced into wedges, 1/4 grapefruit segmented. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

BBQ PORK CHOP WITH BEAN SALAD

Steps:

• For the pork:
• Mix all the ingredients together and use to marinate the pork. Chill for 30 minutes (make the green sauce).
• Heat the gas barbecue (or if cooking inside use a char grill/ridged pan).
• Cook the pork chops over a medium heat turning occasionally until the chops are fully cooked. Test near the bone with a small knife, there should be no pink meat and the juices should run clear. Rest for 10/15 minutes in a warm place.
• For the green herb sauce:
• Place all the ingredients in a small bowl or jug and blitz using a small hand blender (or food processor).
• For the salad:
• Blanch the beans & peas in salted water until tender (about 2 minutes).
• Drain & refresh under cold water. Mix with the other ingredients and season to taste.
• Place on 6 plates, place the pork chops on top and drizzle with green sauce and finish with a few sorrel leaves.
• Chef's Tip - Jamie Grainger Smith comments: "It's easy to think that you can't make a difference on your own but by simply stopping to think before you eat and drink, you can! I've been working with Team Green Britain to show how simple changes such as looking at where your food comes from, eating what's in season or visiting a local butcher or deli can make your cooking more fun, more sustainable and even more delicious."

BBQ SMOKED PORK CHOPS WITH JICAMA MIXED SALAD

Steps:

• Heat grill to medium heat.
• Mix mayo, 1 Tbsp. peppers and lime juice; set aside. Mix remaining peppers with barbecue sauce.
• Brush chops with half the barbecue sauce mixture. Grill chops with cabbage 4 min. or until heated through (160ºF), turning chops and brushing with remaining barbecue sauce mixture after 2 min. Remove chops from grill; turn cabbage. Continue to grill cabbage 4 min.
• Shred or thinly slice cabbage; place in large bowl. Add jicama, carrots and mayo mixture; toss to coat. Serve with the chops.