Pulled Pork Salad with Peaches and Cilantro Recipe

Picture of Pulled Pork Salad with Peaches and Cilantro

Once you have a batch of slow cooker pulled pork made up, it’s a snap to make this summer-fresh salad. The sweetness of the peaches and slight bitter tang of the cilantro go well with the pulled pork.

Use this Slow Cooker Pulled Pork recipe to make the pulled pork ahead of time.


Recipe courtesy National Pork Board


Makes 4 servings

Prep time: 25 minutes


8 ounces cooked pulled pork (using lean sirloin), warm or room temperature

3 tablespoons rice vinegar

1 1/2 tablespoons canola oil or other neutral-flavored oil

2 tablespoons light brown sugar

1 teaspoon ground ginger

1/8 teaspoon ground allspice

Salt and pepper

5 ounces mixed salad greens (10 cups lightly packed)

1 large peach, pitted and thinly sliced

1/2 small red onion, halved and thinly sliced

1/2 cup coarsely chopped fresh cilantro

2 tablespoons sliced almonds, toasted


In a small bowl, whisk together the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.

In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.

Serving suggestions

To vary the recipe, enjoy it with a nectarine, plums, or apricots instead of the peach. If those fruits aren’t in season, try apples, mangoes, or berries. You can also use spinach or arugula instead of the mixed greens.


Hungry for more?

Check out this quick pulled pork toasada recipe. It’ll have you shouting olé!

Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at