I love crock potting.
It’s easy. Its versatile. It provides me with leftovers. Last night I made an extra lean pork roast. I threw it into the pot, I sprinkled half of a package of Weber ‘Just Add Juice’ Mexican Fiesta Marinade, coarse black pepper and a teaspoon of garlic infused oil from a specialty store on Academy – Oliv (I am obsessed with this stuff – it will be my next blog). After 5 hours of sitting on high heat, it fell apart. Dinner was pulled pork on fresh toasted rolls with lettuce, tomatoes, thinly shaved red onion, & a nonfat greek yogurt & dijon mustard mixture. The side enjoyed was brown rice cooked with corn, black beans, basil & chilli powder. Even after eat a lot at dinner, we still had a lot of leftover pork.
Since my guy comes home from work for lunch most days, I try to be creative & switch up meal ideas so we aren’t stuck eating the same thing often, even when leftovers are involved. Today I figured could a cleaner lunch with the pulled pork added. I love full salads with a melody of ingredients. Cobb salad is perfect for this. Every time I make one it is different. Sometimes it’s vegetarian, at times there may be bacon, chicken, fried prosciutto & eggs. With incorporating pulled pork I wanted to keep the rest a little lighter. A side of ice cold coconut water always helps with adding freshness to a meal.
Pulled Pork Cobb Salad (for 2 plates)
3 cups romaine lettuce, chopped
1 large tomato, diced medium
1 cup of cucumber, diced medium
4 ounces of cheddar cheese, diced or shredded (or as much as you would like)
1/4 cup red onion, diced small
1/2 cup rinsed black beans
2 hard boiled eggs, shelled & cut into quarters
Pork – already cooked & pulled:
Heat frying pan with 1 tsp oil, add pulled pork and heat until it becomes slightly drier & crispy (for 2 people I would add 1-1&1/2 cups depends how hungry you are)
Dressing – add together in a jar and shake:
2 tbsp nonfat greek yogurt
1 tbsp dijon mustard
2 tbsp olive oil
2 tbsp red or white wine vinegar
dash of worcestershire sauce
salt & pepper to taste
Build your salad with the lettuce as the base & create rows of each additional ingredient for a colourful & nice presentation – or toss it all together into a bowl to dress! (I sprinkle Hemp Hearts over my salads as I do with soups, side dishes, yogurt, etc), drizzle with your shaken dressing. Enjoy.
Use your imagination to create your own variations. Add diced avocado, corn, chickpeas, couscous, blue cheese, beets, the list goes on. With a meal this healthy, it think it should be followed up with a cookie or spoonful of nutella.