Cooking with Chef Bryan: Sweet Pork Salad

Cooking with Chef Bryan: Sweet Pork Salad (Photo: KUTV)

(KUTV) Sweet Pork Salad
Recipe Courtesy Chef Bryan Woolley


Pork Roast:

  • 1 pork roast (about 2 pounds)
  • 1 tbsp minced garlic
  • 1/3 cup raspberry jam
  • 1 onion chopped
  • 1/2 cup brown sugar
  • 1 tsp chili powder
  • 1-4 ounce can diced green chillies
  • 2 cups enchilada sauce
  • 2 cups chicken stock


  • 1/3 cup prepared ranch dressing dry mix
  • 1 cup buttermilk
  • 1 cup mayo
  • 2 medium tomatillos, husked and chopped
  • 1/2 bunch cilantro
  • 2 tsp minced garlic
  • 1 small jalapeƱo (optional)
  • juice of one lime


  • 4 cups cooked rice
  • 4 cups cooked black beans
  • 4 cups shredded pork roast
  • 6 cups mixed greens
  • Corn chips
  • flour tortillas


For the roast: In your pressure cooker add all of the ingredients for the pork roast. Bring the pressure cooker to pressure and cook for approximately 45 minutes or until the pork is able to be shredded.

To make the dressing: Combine all of the ingredients in your blender and blend until smooth. Set aside until ready to use.

To assemble the salad: place a large flour tortilla on a plate and place a spoon full of rice, beans and shredded pork on the tortilla. Top with salad greens, corn chips and drizzle with with dressing. Serve and Enjoy!