Pulled Pork Salad with Grilled Vegetables

PORK
23Ingredients
4Hours

Description

Freshly baked biscuits or cheddar-jalapeño corn bread muffins would be great with this salad.

Ingredients

US|METRIC
  • 3 1/2 pounds boneless pork shoulder roast
  • 1 tablespoon chili powder
  • 2 teaspoons garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper
  • 2 medium zucchini (halved lengthwise)
  • 1 sweet onion (cut in 1/2-inch rounds)
  • vegetable oil (for brushing)
  • 2 ears corn (husked)
  • 3/4 cup vegetable oil
  • 1/4 cup cider vinegar
  • 3 tablespoons mustard (coarse-grained)
  • 3 tablespoons honey
  • 1 tablespoon light brown sugar
  • 1 clove garlic (crushed under a knife and peeled)
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon kosher salt
  • 1 1/2 heads iceberg lettuce (torn into bite-sized pieces)
  • 1 pint 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)
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    Directions

    1. Soak 2 large handfuls hickory or apple wood chips in water for at least 30 minutes
    2. To smoke pork: Mix 1 Tbs chili powder, 2 tsp garlic salt, 1 tsp onion powder, 1 tsp dry mustard and 1 tsp pepper together and season pork with spice mixture. Let stand at room temperature for 30 minutes.
    3. Prepare an outdoor grill for indirect cooking with medium heat, about 350 degrees F.
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