Lunch

Pork Shoulder Salad with Charred Corn & Black Garlic

Name: Pork Shoulder Salad with Charred Corn & Black Garlic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 10 oz pre-cooked or rotisserie pork shoulder (or 8 oz leftover pulled pork); 1 cup fresh corn kernels (or frozen, thawed); 3 cups mixed salad greens (arugula, butter lettuce, radicchio); 1.5 tablespoons sherry vinegar; 2 cloves black garlic, minced; 1 tablespoon Creole or whole-grain mustard; 1 tablespoon olive oil; 0.5 teaspoon smoked paprika; 0.25 teaspoon cayenne pepper; Sea salt and cracked black pepper; 1 small red onion, thinly sliced; 0.25 cup fresh cilantro leaves

Shredded slow-cooked pork shoulder tossed with a warm vinaigrette of black garlic and Creole mustard, served over a bed of mixed greens and charred corn kernels. Autumn's lightest warm-pork bowl—deeply flavored but still bright and balanced.

298calper serving 21gprotein 23gcarbs 15gfat 15min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this