Sweet Potato and Pulled Pork Salad Recipe

Name: Sweet Potato and Pulled Pork Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 1 white onion, large; 1/2 cup buttermilk; 1 cup flour; Salt and pepper

Servings: persons

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
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
1 white onion, large
1/2 cup buttermilk
1 cup flour
Salt and pepper

1
Season a pork shoulder with barbecue spice.
2
Let stand for 1 hour.
3
Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees internal temperature.
4
Cool and pull the pork by hand.
5
Set aside until you toss salad.
6
Peel, cut, and season the sweet potatoes with salt, pepper and vegetable oil.
7
Roast the sweet potatoes in a 375 degree oven until browned and tender (about 30 minutes).
8
Let cool to room temperature.
9
Roast the corn on the cob in a 375 degree oven until lightly browned.
10
Cool and cut off the cob.
11
Whisk all ingredients together.
12
Soak the onions in buttermilk for 1/2 hour.
13
Mix flour with salt and pepper.
14
Drain the onions and dredge them in flour.
15
Fry the onions in vegetable oil until crisp and golden brown.
16
Use the fried onions to garnish.
17
Toss all the ingredients together, taste and adjust the seasoning.
18
Garnish with the queso fresca and the fried onions.
19
Serve immediately.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Pork shoulder, 4 sweet potatoes, medium size cut in 1-inch cubes, 6 ounces pulled barbecue pork, 2 roasted corn, cut off the cob, and more.

Yes, Sweet Potato and Pulled Pork Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sweet Potato and Pulled Pork Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions