March 17, 2013

What to do with that leftover pulled pork?

Are you out of buns or bread, and don't want to go to the store?

Is there a bag of salad that will end up in the compost if you don't use it today?

I've got the answer for you!

BBQ and Cowpea Salad

What you need:

-Leftover pulled pork. SO easy to make, just slow roast a pork shoulder in the oven or in your Crock Pot.

-Your favorite BBQ sauce, we usually make ours right at home! 

(Doug's favorite is actually the South Carolina/south Georgia mustard-based sauce that makes BBQ purists everywhere cringe) 

-A can of black-eyed peas or cowpeas, drained and rinsed, or cooked from their dry state

-2-3 Dill pickle slices per person, chopped.  There's nothing like a pickle on a pulled pork sandwich!

-Lettuce of your choice, shredded

-Leftover homemade coleslaw, or just shredded cabbage and shredded carrot

Warm up the pork, and toss with your favorite BBQ sauce until moist.

Toss together the lettuce, pickles, coleslaw and put into a large serving bowl or plate.

Pile the pork on top of the greens.

Add a handful, or several of the peas on top.

Drizzle with extra BBQ sauce and enjoy!

*This recipe was inspired by a BBQ pork salad that our dear friend Mary Lou used to order at a BBQ joint in Dallas, Georgia after a day of sun and skiing at Cole Lake.