State Fair Pulled Pork and Cornbread Crouton Salad Recipe

Ingredients:

• 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
• 1 large egg
• 1/3 cup milk
• 1 tablespoon olive oil or melted butter (or more as needed)
• Salt and freshly ground black pepper to taste
• Quick Pickled Red Onions:
• 1/2 red onion, thinly sliced
• 1/4 cup apple cider vinegar or white vinegar
• 1/4 cup water
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• Speedy BBQ-Ranch Dressing:
• 1/2 cup good quality ranch dressing
• 1/4 cup good quality BBQ sauce (smoky, sweet, or tangy based on preference)
• 1 dash hot sauce (optional)
• 1 pinch smoked paprika (optional)
• Salad:
• 12 ounces cooked pulled pork (purchased or leftover)
• 1 (10 ounce) bag Romaine lettuce or iceberg lettuce mix
• 1 cup fire-roasted corn, thawed if frozen
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup shredded sharp Cheddar cheese (optional)

Directions:

1. Gather all ingredients and preheat the oven to 400F (200C) or as per package directions. Grease an 8x8-inch baking pan.
2. For the cornbread croutons, combine the corn muffin mix, egg, and milk in a small bowl. Stir until just combined. Pour the mixture into the prepared baking pan and bake for about 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
3. Reduce the oven temperature to 375F (190C). Let the cornbread cool in the pan for 5-10 minutes before turning it out onto a cutting board. Once cool enough to handle, cut the cornbread into 3/4-inch cubes.
4. To toast the croutons, spread the cubes on a baking sheet, drizzle with olive oil or melted butter, and season with salt and pepper. Toss gently, then bake for 8-12 minutes, flipping halfway through, until golden and crispy. Alternatively, heat oil or butter in a large skillet over medium heat and toast the cubes for 5-8 minutes, turning occasionally.
5. For the pickled onions, place the thinly sliced red onion in a small heatproof bowl or jar. In a saucepan over medium heat, combine the vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve and bring to a simmer. Carefully pour the hot liquid over the onions and gently press down to ensure they are submerged. Let sit for at least 15-20 minutes, or up to several hours at room temperature for better flavor. Drain before adding to the salad.
6. For the BBQ ranch dressing, whisk together the ranch dressing and BBQ sauce in a small bowl until smooth. Add hot sauce and smoked paprika, if desired. Set aside.
7. If using, warm the pulled pork gently in a skillet over medium-low heat or according to package directions. If desired, warm the roasted corn in a pan over low heat or in the microwave for about 1 minute.
8. In a large salad bowl, combine the lettuce with a pinch of salt and pepper. Add the pulled pork, corn, black beans, pickled red onions, and shredded Cheddar cheese (if using). Drizzle with 1/2 to 2/3 of the BBQ ranch dressing and toss gently to combine. Add more dressing to taste or serve on the side.
9. Top the salad with the croutons just before serving to keep them crisp.

Cook's Note:

• Shortcut City: For a quicker version, use pre-cooked pulled pork, bagged lettuce mix, pre-shredded cheese, and store-bought fire-roasted frozen corn.
• Make Ahead: Prepare the cornbread croutons, pickled onions, and dressing 1-2 days in advance and store separately (croutons at room temperature, onions and dressing in the fridge). Assemble the salad just before serving.
• Crouton Control: Add croutons right before serving to keep them crispy.
• Meal Prep: For easy lunches, layer the salad components (minus croutons and dressing) in individual s. Pack dressing and croutons separately.
• Customize It: Swap black beans for pinto beans, add diced avocado, or use grilled chicken instead of pork for variety.

Nutrition Facts (per serving):

• Calories: 767
• Total Fat: 31g (40% DV)
• Saturated Fat: 7g (36% DV)
• Cholesterol: 90mg (30% DV)
• Sodium: 2113mg (92% DV)
• Total Carbohydrates: 96g (35% DV)
• Dietary Fiber: 14g (48% DV)
• Total Sugars: 40g
• Protein: 27g (53% DV)
• Vitamin C: 6mg (7% DV)
• Calcium: 165mg (13% DV)
• Iron: 5mg (30% DV)
• Potassium: 991mg (21% DV)