PULLED PORK COBB SALAD WITH BBQ RANCH DRESSING

Pulled Pork Cobb Salad with BBQ Ranch Dressing image

Provided by Amanda Freitag

Time 4h20m

Yield 4 servings

Number Of Ingredients 32

4 hearts romaine lettuce, chopped
1 cup BBQ Ranch Dressing, recipe follows
2 cups corn bread croutons
2 cups cherry tomatoes, halved or quartered depending on size
1 cup shredded Cheddar
1 cup frozen corn kernels, thawed
1 cup sliced hearts of palm
1 avocado, peeled and diced
1 pound Pulled Pork, recipe follows
1/4 cup brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne
One 5-pound boneless pork butt
2 cups chicken stock
1 navel orange, halved
2 cups mayonnaise
1 cup sour cream
1/2 cup buttermilk
1/4 cup BBQ sauce
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon ground black pepper
1/2 teaspoon cayenne
1 clove garlic, finely chopped
Salt

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.