Ingredients
- Pork shoulder
- 4 sweet potatoes, medium size cut in 1-inch cubes
- 6 ounces pulled barbecue pork
- 2 roasted corn, cut off the cob
- 2 tablespoons cilantro, roughly chopped
- 2 scallions, chopped, green part only
- 1/2 cup red onions, diced
- Queso Fresca
Directions
Season a pork shoulder with barbecue spice. Let stand for 1 hour. Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees internal temperature. Cool and pull the pork by hand. Set aside until you toss salad.
Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil. Roast the sweet potatoes in a 375 degree oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degree oven until lightly browned. Cool and cut off the cob.
Barbecue Vinaigrette:
- 1 1/2 cups your favorite barbecue sauce
- 1/4 cup rice wine vinegar
- 1/2 cup water
- 1 teaspoon cumin
- 1 tablespoon chipotle peppers in adobo, minced
- Salt and pepper
Whisk all ingredients together.
Fried Buttermilk Onions:
- 1 white onion, large
- 1/2 cup buttermilk
- 1 cup flour
- Salt and pepper
Soak the onions in buttermilk for 1/2 hour. Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish.
Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.
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By LS KARGER
Atlanta, GA
on December 11, 2012
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Don't include water in dressing. Dressing too spicy; made more creamy with mexician creama. Added colored peppers, avocado. Placed on bed of crisp lettuce. Make sure to use MILD onions.
By josianel84
on April 05, 2011
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This recipe turned out really good!! I am impressed especially since I am a usually a lousy cook. I followed it step by step, except that I added mustard and red wine on the pork before cooking it, because that's one of the few things I do that turns out right.
By bdhamer_3007779
Pinecrest, FL
on July 11, 2010
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My family loved this recipe - especially the barbeque vinaigrette. We had pulled pork left over - changed the cheese for Mexican blend and used tri-color tortilla strips as the topping. It is tasty, easy to make and goes well for a pot luck dinner as it has meat in the recipe.
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