Pulled pork pasta salad

Do not be discouraged by the time it takes for the pulled pork to cook, this recipe can quickly be made using leftover pulled pork for a no food waste easy and delicious lunch.

Spend an afternoon big batch cooking your meat, divide up and freeze for later.

Substitutes

I have used very basic ingredients as the base for my pasta salad spinach, tomatoes, and canned corn, things that are staples in my fridge and cupboards, especially during the summer months. However if there are other vegetables you have at hand, use them! Even different kinds of frozen and or canned vegetables works well in this salad. The star of the dish is the mouthwatering, falling a part with a fork pulled pork.

Make it vegetarian

For a vegetarian version, try my shredded barbecue tofu to add to the salad instead of the pulled pork, it is equally delicious and will cater to everyone on your next picnic.

Freezable

The pulled pork freezes really well, make sure it is cooled down before dividing up and put into airtight container and keep in your freeze. I like to freeze mine in portion sizes so that I can take out just as much as I need. Take it out the night before and let it defrost in the fridge over night.

This recipe works really well to make with leftover frozen pasta. Leave to defrost in the fridge for a day or on the kitchen counter for a few hours and then you can add it straight into the dish. If you end up cooking too much pasta when making pulled pork pasta salad, let it cool down, then save in an airtight container in the freezer for up to three months.

Variations

I have a large variation of pasta salads in my archives, why not start with my basic pasta salad then you can add other variations such as my Mediterranean version. If you prefer fish over meat try my creamy salmon salad or my lemony salmon salad.

Are you a sandwich over salad person? Try my pulled pork sandwich recipe, using the same recipe but added to a toasted baguette.

Print Recipe

Pulled pork pasta salad

The star of this dish is the mouthwatering, falling a part with a fork pulled pork, but can quickly be made using leftover pulled pork for a no food waste easy lunch.

Prep Time30 minutes mins

Cook Time5 hours hrs

Total Time5 hours hrs 30 minutes mins

Course: Salad

Cuisine: American

Keyword: pasta, pulled pork, salad

Servings: 10 portions

Ingredients

• 1000 g Pork loin
• 1 onion
• Salt & pepper

Barbecue sauce

• 2 garlic cloves minced
• 1 tbs oil
• 100 ml ketchup
• 1 ½ tbsp vinegar
• 2 tbsp brown sugar lightly packed
• 100 ml room temperature water
• 1 tbsp soy sauce
• ½ tsp chili powder

Pasta salad

• 350 g uncooked pasta
• 200 g canned corn
• 250 g Tomatoes plum and cherry
• 200 g fresh spinach
• 3 spring onions

Instructions

Barbecue sauce

• Mince garlic and fry in a pot for a few minutes in the oil until fragrant.
• Mixed the rest of the ingredients and add to the pot.
• Cook for ten minutes on low heat, don’t let it boil. Whisk occasionally.

Pulled pork

• Set the oven to 125 °C (260 °F).
• Cut off fat of your meat.
• Put in a large pot and add salt and pepper.
• Cut onion in quarters and add to the pot.
• Pour over the barbecue sauce.
• Cover the pot with a lid and place in the middle of the oven.
• Cook for five hours.
• Use a fork to pull the meat into smaller pieces.

Pasta salad

• Cook the pasta according to instructions on package.
• Drain the pasta in a colander. Then rinse in cold water which will help speed up the process of mixing the salad. This step can be done the day before to keep in an airtight container in the fridge overnight.
• Open and drain the canned corn.
• Rinse and drain the spinach.
• Cut tomatoes in half.
• Cut the spring onions in 1cm long slices.
• Mix all vegetables with the pasta and set aside.
• Once the pulled pork has cooled down, add it to the pasta salad and stir.

Notes

To make a smooth barbecue sauce, pour it through a sieve after it has cooked together and cooling down, to catch the small bits of garlic.