Ok, I know I said no more salads, well at least in my mind I did! I had all intentions of taking a break from the green stuff. I’ve been making salads left and right and it feels like every new salad creation is just a little better than the last one. And I’m pretty sure this Jim n Nick’s Copycat Pulled Pork Salad might just be the best one yet.
Of course, this IS my favourite salad to order from a restaurant. So obviously, I had to recreate it and it’s soo good. The restaurant in question or maybe I should say high praise is Jim n Nick’s Barbecue Restaurant. It’s the one restaurant that my husband and I can always agree on and the kids love their mac and cheese. Anyways, this restaurant is a must if you’re in the south. They make incredible smoked meats and their cheese biscuits are to die for.
Pig in the garden salad is the name of the original salad and it’s a full meal! It’s piled high with your choice of smoked meat, I always go with the pulled pork, it’s SO good! In this case, I use my own Slow Cooker Brined Pulled Pork, it adds the perfect amount of spice to this dish. So yummy! Now back to the original, I didn’t change much, because, well, it doesn’t need it. It’s so tasty, with lots of bacon, cheese, tomatoes, cucumbers and almonds. Oh and don’t forget these Homemade Texas Toast Croutons. They add the perfect toasty crunch!
I turned a corner this year and my usual order of greens, that only used to consist of lettuce, tomatoes and cheese, has evolved into this salad overload. That’s saying a lot, coming from a (dare I say) reformed salad hater. I have gotten to a point where I’m actually making giant salads for dinners and you guys, there are no sad, boring salads here! Let’s teach you this recipe, so too can take over the salad world, too!
How to make Jim n Nick’s Copycat Pulled Pork Salad
If you’ve been following along you know I’m going to suggest you toast your almonds, so let’s start there! Under the broiler let your almonds toast for a few minutes. You’ll want them nice and golden brown and fragrant, but like always, keep an eye on these, they can go from a pretty suntan to charcoal in minutes! While we’re at it, get that bacon cooked as well. I give you permission to use whatever method is your favourite way to get nice crispy bacon! Set both of these aside while you assemble the rest.
In a large bowl, add in all the salad greens. Top that with cherry tomatoes, sliced in half, diced cucumbers, homemade croutons and toasted almonds. Crumble in the bacon and top with cheese. Heat up the leftover pulled pork until it’s warm and spread that on top of the salad. Serve with ranch dressing and barbecue sauce.
I love this recipe for using up leftover pulled pork. It’s delicious and a great way to get in those healthy greens. It’s my go-to meal every time we pick up Jim n Nicks, and there’s plenty of great items on the menu, which says a lot. But this salad is incredible and so, now I can make it at home and so can you!
If you love Jim n Nick’s Copycat Pulled Pork Salad, check out these other delicious recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Jim n Nick’s Copycat Pulled Pork Salad
An easy copycat version of my favourite takeout salad. This one is loaded with my Slow Cooker Brined Pulled Pork, cheese, tomatoes, cucumbers, toasted almonds, Homemade Texas Toast Croutons and bacon, of course. Then it gets smothered in barbecue and ranch to really make this tasty meal sing!
INGREDIENTS
- 5 oz container of power greens (or any mixed lettuce)
- 1 cup green leaf lettuce, torn apart
- 1 cup pulled pork (your favourite version)
- 1 cup grape tomatoes, halved
- 1 cup croutons
- 1/2 cup cucumber, diced
- 1/2 cup cheddar cheese, shredded
- 1/2 cup toasted slivered almonds
- 4 slices bacon, crumbled
INSTRUCTIONS
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Toast your almonds under the broiler for about 5 minutes or until golden brown. Cook the bacon until crispy and drain on paper towels.
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Clean the lettuce and tear it apart, toss it all into a large bowl. Half the tomatoes and dice the cucumbers and stir into the lettuce. Add in the cheese, almonds and bacon and top with croutons.
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Heat the pulled pork until it's warm and add to salad.
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Drizzle on ranch dressing and barbecue sauce as desired.