Southern Pork Salad Recipe
Pulled pork, tomatoes, cheddar cheese, cucumbers, corn, & candied bacon bits, on a bed of romaine hearts.
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Ingredients
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Salad Base
Proteins & Toppings
Dressing
Garnish (optional)
Method
Candied Bacon
Prepare oven and bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Pat bacon slices dry with paper towels.
In a small bowl, mix brown sugar and 1 tsp black pepper. Press both sides of each bacon slice into the sugar mixture to coat evenly.
Arrange bacon on the wire rack in a single layer. Bake 12–15 minutes, or until bacon is crisp and sugar is bubbly and caramelized. Watch carefully to avoid burning.
Remove from oven and transfer bacon to a cutting board. Let cool 2–3 minutes, then chop into 1/4–1/2" candied bacon bits. Reserve any pan drippings for another use or discard.
Pulled Pork (if not warm)
If using refrigerated pulled pork, warm gently in a skillet over medium-low heat with 1–2 tbsp water or apple juice until heated through (about 5–7 minutes). Keep warm until assembly.
If using freshly made or hot pulled pork, ensure it is shredded and in bite-sized pieces (about 2 cups).
Dressing
In a small bowl or jar, combine mayonnaise, buttermilk, apple cider vinegar, honey, Dijon mustard, smoked paprika, salt, and freshly ground black pepper.
Whisk or shake until smooth and slightly thick but pourable. Taste and adjust seasoning—add more buttermilk to thin if needed or a pinch more honey for sweetness.
Salad Assembly
Prepare the salad base: core and rinse romaine hearts, then tear or chop into bite-sized pieces and spin dry. Place 3 cups of chopped romaine on a large serving platter or individual bowls.
Evenly distribute halved cherry tomatoes, sliced cucumber rounds, and corn kernels over the romaine.
Scatter 2 cups of warm pulled pork over the salad, distributing it so each portion will get pork.
Sprinkle 3 oz shredded sharp cheddar evenly over the salad.
Top with candied bacon bits (all prepared bacon) for a sweet-crisp contrast.
Drizzle dressing over the salad to taste (about 2–3 tbsp per serving) or serve dressing on the side.
Garnish with chopped parsley and serve with lime wedges for optional brightening. Toss lightly just before serving so cheese, bacon, and pork remain visible.