2 cups pulled pork*
4 cups arugula, lightly packed
2 cups shredded red cabbage
3 carrots, shredded
½ small red onion, shredded
1 bunch cilantro, chopped
⅓ cup extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey
½ tsp salt
¼ tsp black pepper
* Purchase it at the store or make your own. (Can link to Chile Rub Slow Cooker Pulled Pork)
1. In a large bowl, toss together arugula, cabbage, carrots, onion, and cilantro.
2. In a separate small bowl, whisk together olive oil, vinegar, honey, salt, and pepper.
3. Combine salad with dressing and toss to combine.
4. Top with the pulled pork before serving.
*Whole muscle pork cuts are safe to eat when cooked to 145°F and allowed to rest for 3 minutes.
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Colorado Pork Producers Council
Colorado pork producers contribute significantly to the state’s economy and community by providing high-quality, locally-sourced pork, supporting local agriculture, and fostering job creation and sustainability.
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