Grilled Corn and Pulled Pork Taco Salad

Hello! It's been a while once again, but I'm back with another good one! We all love the original taco salad with Doritos and ground beef and cheese. Don't worry, this one still has all the good elements of meet, cheese, and chips. It's definitely a different flavour but still a good mix-up from your regular recipe.

This recipe is my Grilled Corn and Pulled Pork Taco Salad. This is a super simple and tasty salad that will fill you up with all the good end-of summer vegetables, goat cheese, tortilla chips, pulled pork, and a lime mayo.

Serves: 4-6

Prep time: 15 min

Cook time: 10 hrs, 20 minutes

Ingredients

2 pork tenderloins

1 1/2 tbsp 'Kansas City Shuffle' seasoning by Saskatoon's Frontiersman Trading Co (see notes for

substitute ingredients)

1 cup water

1/4 cup BBQ sauce

6 handfuls of arugula

2 cobs of corn

2 tbsp butter

2 medium zucchini

2 tsp garlic powder

1 avocado

1/4 cup goat cheese

3/4 cup mayonnaise

Juice of 1 lime

2 tsp cayenne pepper

2 tsp sugar

Tortilla chips

Directions

1. Make the pulled pork. In a small bowl, mix the barbecue sauce with the seasoning. Place the pork loins in a slow cooker and pour the sauce on top. slather the loins in the the sauce and then add 1 cup of water or enough to almost cover them completely. Turn the slow cooker on the low and cook for 10 hours. This can be done a different day than the salad.

2. Turn the barbecue on. Cover the corn with the butter and cover in half the cayenne pepper.

3. Slice the zucchini into 1/4-inch thick rounds and lay them flat on a cutting board or pan. Coat in garlic powder on both sides.

4. Place the corn and zucchini on the grill and cook for 5 minutes. You'll want the turn the corn about every 5 minutes to get a nice char on all sides. The zucchini will only need 10-12 minutes on the grill, flipping halfway.

5. Meanwhile, slice the avocado and make the dressing with the mayonnaise, cayenne, lime juice, and sugar. If it's a little too thick for our liking, add one or two tbsp of water.

6. Once fully cooked, shred the pork.

7. Take a handful of arugula for each plate, and add the pork, crush the tortilla chips on top, add some goat cheese and avocado on top. Then, cut the corn off of the cob and add to the salad along with the zucchini.

8. Drizzle the dressing over top and enjoy!

Notes:

1. The seasoning used on the pork is amazing; however, if you aren't from Saskatoon or want to make your own, I suggest substituting this with 1 tsp brown sugar, 1 tsp child powder, 1/2 tsp cayenne, and 1 tsp of paprika. I won't give quite the same taste but would still be great! If you want to try a spicier pulled pork, then check out my other pulled pork recipe use for my tacos here.

2. If you're not a fan of goat cheese, substitute it with habanero or Monterey Jack cheese, the spice in those cheeses would be a great addition.

3. The seasoning used is made by a Saskatoon local, the company's name is Frontiersman Trading Co. I found some of his products at another local shop in Saskatoon called the Pitchfork Market and Kitchen. I bought a couple of the seasonings a couple months ago and man, they have not disappointed! I highly suggest trying them out! See below what to keep your eye out for!

Thanks for checking out another recipe of mine! I really appreciate it. I've had a long time off as I was busy with working and finishing up a summer class. I'm excited to get back into a routine that I'm used to in September so I think you'll be seeing a lot more of me soon!

If you try this out, be sure to send me a picture and tell me your twists on the recipe!

Have a great rest of your weekend!

- Emily