Caveman Cuisine: Pulled-Pork Salad

This little piggy went on a salad.


8oz pulled-pork (see recipe here)
1 romaine lettuce heart (chopped)
1/4 white onion (thinly sliced)
8-10 naturally ripened olives (sliced)
1/2 hass avocado (diced)
3-4 in English cucumber (diced)
1 small carrot shredded
1 tbsp avocado oil
1 tbsp home-made BBQ sauce (see recipe here)
1 tbsp roasted pumpkin seeds


To reheat pulled pork, bring a small saute pant to medium heat.  Add avocado oil and pulled pork and cover. Stir the meat ever 2-3 minutes until evenly warmed.

In a large bowl, layer lettuce, cucumber, carrot, avocado, and onion.  Top with pulled pork, olives, pumpkin seeds, and a drizzle of BBQ sauce.

Yield: One salad that will make you go "Wee! Wee! Wee!" all the way to the kitchen table.
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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