Pulled pork salad

By Drum Digital
01 February 2018

Preparation: 20 min | Cooking: 10 min | Serves 4 generously

Delicious pulled pork can be a hassle to prepare, but with Eskort’s ready-made product you can dish up a scrumptious salad with grilled veggies in no time. Drum food assistant Carmen Petersen shows you how:


500g ESKORT slow-cooked BBQ-marinated pulled pork


2,5ml (½t) cayenne pepper

15ml (1T) honey

15ml (1T) lemon juice

30ml (2T) orange juice

15ml (1T) olive oil

60ml (¼c) creamy yoghurt


olive oil

1 small green cabbage, quartered

6 baby carrots, halved

1 green apple, unpeeled, sliced in wedges

125g baby spinach

6 dates, sliced

2 celery stalks, sliced

1 orange, peeled and cut in segments

50g walnuts, chopped 


  • Heat the pork in the oven or microwave oven as described on the package.
  • Dressing Mix all the ingredients and set aside.
  • Vegetables Preheat a griddle pan till smoky hot. Drizzle oil over the cabbage, carrots and apple wedges and season with salt and pepper. Grill till grill lines appear.
  • Remove the pork from the oven, uncover and get ready to plate the salad.
  • Put the spinach on a large platter and arrange the vegetables around it.
  • Add a few scoops of pork in the middle of the salad. 
  • Scatter the dates, celery, orange segments and walnuts over and drizzle the dressing over. Serve extra dressing on the side and enjoy at room temperature. 

Hint: If there are leftovers, serve on a hamburger bun with coleslaw

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