Recipe Details

Pulled Pork Salad with Peaches and Cilantro

Prep Time: 25 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

8 ounces cooked pulled pork, * warm or room temperature
3 tablespoons rice vinegar
1 1/2 tablespoons canola oil, or other neutral-flavored oil
2 tablespoons brown sugar, light
1 teaspoon ground ginger
1/8 teaspoon ground allspice
Salt and pepper
5 ounces mixed salad greens, (10 cups lightly packed)
1 large peach, pitted and thinly sliced
1/2 cup red onion, halved and thinly sliced
1/2 cup fresh cilantro, coarsely chopped
2 tablespoons almonds, sliced and toasted

Cooking Directions

In a small bowl, whisk together the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.

In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.

Makes 4 servings
 

Serving Suggestions

To vary the recipe, enjoy it with a nectarine, plums, or apricots instead of the peach. If those fruits aren’t in season, try apples, mangoes, or berries. You can also use spinach or arugula instead of the mixed greens. And to make preparation even easier, instead of making the dressing, use your favorite bottled Asian-style or Chinese chicken salad dressing.

Nutrition Information

Calories: 190 calories
Protein: 14 grams
Fat: 9 grams
Sodium: 190 milligrams
Cholesterol: 40 milligrams
Saturated Fat: 1 grams
Carbohydrates: 14 grams
Fiber: 2 grams

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About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.


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Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.


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Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness


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