Best Pulled Pork Salad With Peaches And Cilantro Recipes

BBQ Peach Pulled Pork image

Provided by Trisha Yearwood

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 20

1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground mustard
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 teaspoon kosher salt
One 3-pound boneless pork shoulder (Boston butt cut), cut into three 1-pound pieces
2 tablespoons olive oil
3/4 cup low-sodium chicken stock
3 tablespoons apple cider vinegar
One 13-ounce jar peach jam
2 tablespoons Dijon mustard
2 cloves garlic
One 8-ounce can tomato sauce
1 tablespoon molasses
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/4 cup fresh parsley, roughly chopped

Steps:

Turn a 6-quart multi-cooker to the saute/sear function.
Combine the cumin, garlic powder, ginger, mustard, onion powder, pepper, chili powder and 1 tablespoon of the salt in a small mixing bowl. Sprinkle the pork all over with half of the spice rub; set the other half aside.
Add the oil to the multi-cooker and sear the pork on all sides. You may need to sear in batches. Pour in the stock, vinegar and half of the jam. Add the mustard and garlic. Close and lock the multi-cooker and set the valve to the sealing position. Turn on, select the high-pressure function and set the timer for 45 minutes.
Once the cook time ends, move the valve to the venting position (using a towel to protect your hand) to quickly release the steam. Turn off the cooker and transfer the pork to a cutting board. Strain the pot liquor into a fat separator.
While the pork is cooling, assemble the BBQ sauce in the bowl of the multi-cooker: Pour in 1/4 cup of the strained pot liquor and the remaining jam, spice rub and 1 teaspoon salt. Whisk in the tomato sauce, molasses, soy sauce and Worcestershire until evenly combined. Turn on the sear/saute function and cook until the sauce begins to simmer, 2 to 3 minutes. Once the sauce has thickened slightly, turn off the multi-cooker.
Pull the tender pork into large chunks using two forks. Add the pulled pork to the hot sauce and toss to combine. Top with parsley. Serve immediately.

Pulled Pork Salad With Peaches and Cilantro image

Provided by Pork Board

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces cooked pulled pork, using lean sirloin, warm
3 tablespoons rice vinegar
1 1/2 tablespoons canola oil or 1 1/2 tablespoons other neutral-flavored oil
2 tablespoons light brown sugar
1 teaspoon ground ginger
1/8 teaspoon ground allspice
salt and pepper
5 ounces mixed salad greens (10 cups lightly packed)
1 large peach, pitted and thinly sliced
1/2 small red onion, halved and thinly sliced
1/2 cup coarsely chopped fresh cilantro
2 tablespoons sliced almonds, toasted

Steps:

In a small bowl, whisk together the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.
In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.
Serving suggestions: To vary the recipe, enjoy it with a nectarine, plums, or apricots instead of the peach. If those fruits aren't in season, try apples, mangoes, or berries. You can also use spinach or arugula instead of the mixed greens. And to make preparation even easier, instead of making the dressing, use your favorite bottled Asian-style or Chinese chicken salad dressing.
Nutrition per serving: Calories: 190; Fat: 9g; Saturated Fat: 1g; Cholesterol: 40mg; Sodium: 190mg; Carbohydrate: 14g; Protein:14g; Fiber: 2g.

Nutrition Facts : Calories 225.8, Fat 12, SaturatedFat 2.3, Cholesterol 47.6, Sodium 34.6, Carbohydrate 12.8, Fiber 1.3, Sugar 10.9, Protein 16.8