Recipe courtesy of Rick Deleon

Sweet Potato and Pulled Pork Salad

Save Recipe
  • Total: 5 hr
  • Prep: 1 hr
  • Cook: 4 hr
Share This Recipe

Ingredients

Barbecue Vinaigrette:

Fried Buttermilk Onions:

Directions

  1. 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.
  2. 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.
  3. Barbecue Vinaigrette: Whisk all ingredients together.
  4. Fried Buttermilk Onions: 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.
  5. Toss all the ingredients together, taste and adjust the seasoning. Garnish with the queso fresca and the fried onions. Serve immediately.
BBQ Baked Beans
PREMIUM
27m Easy 98%
CLASS
BBQ Jackfruit Empanadas
PREMIUM
12m Intermediate 100%
CLASS
Blueberry BBQ Chicken
PREMIUM
12m Intermediate 99%
CLASS
My Mother's BBQ Spareribs
PREMIUM
9m Easy 98%
CLASS