Pulled Pork makes a delicious addition to this pulled pork enchilada salad. Full of flavor, this salad will become a favorite way to enjoy pulled pork!

Looking for more delicious recipes with pulled pork? I think you’ll love my Pulled Pork Stuffed Sweet Potatoes, Pulled Pork Tostadas, and of course my favorite Pulled Pork Sandwich.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  • Pulled pork – You can use pulled pork from my favorite pork roast recipe or that has been smoked.

For the sauce

  • Enchilada sauce – I use my homemade enchilada sauce, but you can also use your favorite store-bought sauce.
  • Coca-Cola – The Coke adds a deep, rich flavor to the sauce on this salad.
  • Brown sugar – Adds sweetness and more molasses flavor to the sauce.
  • Sriracha sauce – adds a little spicy heat to the sauce.

For the salad

  • Lettuce greens – use your favorite salad greens
  • Cucumber – adds a fresh, cool bite to the salad
  • Tomatoes – I love to use cherry tomatoes, but in season heirloom tomatoes are also delicious
  • Black Beans – drain and rinse a can of black beans to add to the salad.
  • Red onion – a little finely sliced red onion is so delicious on this salad
  • Canola oil – (optional) for crisping the tortilla if you are serving the salad on the tortilla.
  • Tortillas – (optional)
  • Mozzarella cheese – grated and served on top of the salad

Step-by-Step Instructions

  • Prep the pork. Prepare pork roast according to recipe directions. Pull apart with two forks. Set aside.
  • Prepare the sauce. Combine the enchilada sauce, Coke, brown sugar, and Sriracha sauce in a medium saucepan set over medium heat. Cook until reduced and thickened enough to coat the back of a spoon. Remove from heat. Set aside 1/4 cup of sauce. Add pulled pork to the remainder of the sauce and toss to coat the pulled pork.
  • Make the salad. Assemble the salad of lettuce, cucumber, tomatoes, black beans, and onion. Top with pulled pork and then cheese. Drizzle each salad with a bit more sauce.
  • Cook tortillas. (Optional) One at a time, cook tortillas on both sides until lightly browned in a skillet set over medium heat. Remove with tongs and allow to drain. Slice into strips and serve a few pieces alongside each salad.

Here’s the recipe for my Pulled Pork Enchilada Salad. I hope you love it as much as my husband does!

Pulled Pork Enchilada Salad Recipe

5 from 4 votes
This recipe for pulled pork enchilada salad makes a delicious meal full of flavor!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

Ingredients 

  • 4 cups pulled pork
  • 1 1/2 cups enchilada sauce
  • 10 ounces Coke, regular
  • 2 tablespoons brown sugar
  • 1 teaspoon Sriracha sauce
  • 4 cups lettuce greens
  • 1 medium cucumber, peeled and diced
  • 1 cup cherry tomatoes, halved
  • 1 14- ounce can black beans, drained and rinsed
  • 1/2 medium red onion
  • 2 tablespoons canola oil
  • 2 medium tortillas
  • 8 ounces Mozzarella cheese, grated

Instructions 

  • Prepare pork roast according to recipe directions. Pull apart with two forks. Set aside.
  • In a medium saucepan, combine enchilada sauce, Coke, brown sugar and Sriracha sauce. Cook over medium heat until reduced thickened enough to coat the back of a spoon. Remove from heat. Set aside 1/4 cup of sauce. Add pulled pork to the remainder of the sauce and toss to coat the pulled pork.
  • Assemble salad of lettuce, cucumber, tomatoes, black beans and onion. Top with sauced pulled pork, then cheese. Drizzle each salad with a bit more sauce.
  • In a medium skillet, heat canola oil. One at a time, cook tortillas on both sides until lightly browned. Remove with tongs and allow to drain. Slice into strips and serve a few pieces alongside each salad.

Nutrition

Calories: 617kcal | Carbohydrates: 63g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 2072mg | Potassium: 448mg | Fiber: 7g | Sugar: 38g | Vitamin A: 1283IU | Vitamin C: 15mg | Calcium: 332mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




21 Comments

  1. Love this Robyn!! So healthy looking. As usual, another great recipe from you going on our menu!

  2. This looks beautiful! I’ve had pulled pork salads before, but never with the Mexican twist. We gave our son a smoker for Christmas…what a great recipe for him to make!! Looking forward to giving this a try. Thanks for the great idea!!!!!

  3. Robyn! This looks like the best thing I’ve ever seen! (Wait, do I say that about all of your recipes? I still mean it!)

  4. This is GENIUS. Perfect compromise for me and my meat-loving husband. Definitely putting this on the “to-make-ASAP” list! πŸ™‚

  5. Just threw a pork roast in the Crockpot this morning. I’m using the new Crockpot seasoning mix for pulled pork. Thing I’ll give this a try next time. Hope I can find Sriracha sauce.

    1. I’m not sure what all is in the seasoning mix, but if you have any left over I bet it would still be delicious in this salad. Sriracha sauce is shelved with the Mexican foods in my grocery store. There are a few brands, but we really like the one with the green top! It is also available online.

  6. 5 stars
    I do believe you did your husbands pork justice!!!! I love love pulled pork and to put it in a salad makes me love it even more

  7. 5 stars
    What a great recipe. I make pork roast all the time and I gotta give this salad a try. Must be super delicious.