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TEST KITCHEN APPROVED

Barbecue Pork Cobb Salad

Name: Barbecue Pork Cobb Salad
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings
Ingredients: 1-1/4 cups barbecue sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon paprika; 1-1/2 pounds pork tenderloin; 12 cups chopped romaine; 3 plum tomatoes, chopped; 2 avocados, peeled and chopped; 2 small carrots, thinly sliced; 1 medium sweet red or green pepper, chopped; 3 hard-boiled large eggs, chopped; 1-1/2 cups shredded cheddar cheese; Salad dressing of your choice

TEST KITCHEN APPROVED

Total Time:Prep: 30 min. Cook: 4 hours

By Taste Of Home Editorial Team

Recipe by Shawn Carleton, San Diego, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It's as satisfying as it is scrumptious. —Shawn Carleton, San Diego, California

Can you freeze Barbecue Pork Cobb Salad?

Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add broth or water if necessary.

TEST KITCHEN APPROVED

Barbecue Pork Cobb Salad

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Yield:6 servings

Prep:30 min

Cook:4 hours

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Ingredients

1-1/4 cups barbecue sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds pork tenderloin
12 cups chopped romaine
3 plum tomatoes, chopped
2 avocados, peeled and chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice

Text Ingredients

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Directions

1
In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender.

2
Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, tomatoes, avocado, carrots, chopped pepper, eggs and cheese over romaine. Drizzle with dressing.