Pulled Pork Fajita Salad is the perfect way to transform leftover pulled pork into a healthy new lunch or dinner. A pineapple black bean salsa and a light cilantro-lime dressing add extra flavor!
Hope you had a great weekend. I can’t wait to share this Pulled Pork Fajita Salad with you guys today. As you may recall, hubby got an electric smoker for Christmas and we are loving it! Needless to say, we’ve been eating a lot of smoked meats lately, especially pork. And while I don’t mind just eating it plain, I’m always thinking about how I can transform out a bounty of leftovers into new meals so we don’t get bored!
So yes, this salad does require you have some pulled pork on hand. You can make it in the smoker like us, or in the Instant Pot (super easy) or even try this Beer Braised Pulled Pork in the oven! Or you could swap in some chicken. Leftover grilled or baked chicken or even rotisserie chicken would be great here.
Pulled Pork Fajita Salad
And yes I even made my own dressing for this nice little salad. It’s so easy…just some lime juice, oil, cilantro and some of the pineapple juice from your canned pineapple!
If you’re not crazy about cilantro or you have another favorite salad dressing, feel free to sub your own! And I used leaf lettuce but you could use whatever leafy greens you like- mixed greens, arugula, spinach, kale, etc.
Here’s how you make it!Print
Pulled Pork Fajita Salad
This Pulled Pork Fajita Salad is the perfect way to transform leftover pulled pork into a healthy new lunch or dinner. A pineapple black bean salsa and a light cilantro-lime dressing add extra flavor!
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 minutes
- 1/2 pound leftover pulled pork
- 1 red pepper, thinly sliced
- 5–6 cups leaf lettuce, chopped
- 1 small onion, thinly sliced
- 1/2 an avocado, sliced
Pineapple Black Bean Salsa:
- 1 cup black beans, drained and rinsed
- 1 cup diced pineapple canned in 100% juice (drained but juice reserved)
- 1/2 cup diced red peppers
- 1/2 cup diced onion
- 2–3 Tbsp cilantro (minced)
- juice from 1/2 a lime
- sprinkle of kosher salt
Cilantro Lime Dressing:
- juice from 1 lime (approx 2 Tbsp)
- 2 Tbsp oil (i used avocado oil)
- 1 Tbsp minced cilantro
- 3 Tbsp pineapple juice (reserved from can)
In a small bowl, combine the black beans, diced pineapple (don’t forget to reserve the juice), diced peppers and onions, juice from half a lime, 1 Tbsp cilantro and a pinch of salt and set aside.
In a hot skillet, saute thinly sliced peppers and onions in a little oil over high heat until slightly charred and softened.
In a small bowl or jar, combine juice from one lime, oil, pineapple juice and cilantro and mix or shake well. Taste and add more pineapple juice to sweeten if needed.
Divide lettuce between two bowls. Top each bowl with approx 4 oz pulled pork, pepper and onion mixture, pineapple salsa and avocado.
Serve with dressing.
If you’re using fresh pineapple, you could add a little extra oil and a bit of honey to sweeten the dressing.
Feel free to sub leftover cooked chicken for pork if desired.
Pretty easy, right?
And if you’re looking for other ways to use your leftover pulled pork, try these BBQ Pulled Pork Stuffed Sweet Potatoes!
What’s your favorite thing to do with leftover pork or chicken?
Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!
Kelli at Hungry Hobby says
I’m loving everything about this salad! The salad is almost too pretty to eat! The dressing and salsa sound so refreshing. Perfect for this warm weather in Arizona!