Pulled Pork Salad

 I've noticed that, these days, prices for poultry are often similar to those of  centuries ago, when the height of political luxury was the promise of "a chicken in every pot". For those of us who look for the least expensive option when we can, pork is back as a chicken substitute… but that looks like (ewww) work. Also, right now it's August, so pretty darned hot, so frying stuff just makes a girl sweaty (sweatier). So go ahead, fetch out the slow cooker, get the cheapest pork roast you can find, set it in a little bit of broth, and let the thing slow-simmer until it's tender enough to pull apart with a fork.  Then remove it from the liquid, slice it into slabs, and get it to the table before everyone riots from hunger, letting people apply their own preferred BBQ sauces, if they wish.

Or, if you're like my household, eat half the roast for dinner and save the other half to make this salad later in the week. The salad is plain, simple, and adaptable to your tastes, just like chicken salad, tuna salad, etc.  The secret is usually in the dressing.

Pulled Pork Salad

Ingredients:

 
2 cups chilled roasted pork, sliced thickly and pulled into shreds with a fork
1/3 cup diced celery
1/3 cup fresh peas (or frozen peas, thawed)
1/4 cup minced sweet onion
1/3 cup good mayonnaise (I like Duke's)
1/4 cup (or more, if you like) stone ground mustard
1 Tablespoon apple cider or 3 Tbs finely-grated apple
Salt and pepper to taste

Directions:

In a small mixing bowl, combine mayonnaise, mustard, vinegar, salt & pepper. In medium mixing bowl, combine shredded pork, celery, peas, and onion. Stir in dressing.

Serve chilled on your favorite greens or as a sandwich filler.

Just call me Pork Salad Annie…