Pulled Pork Enchilada Salad with Crispy Tortilla Strips
A hearty Mexican-inspired salad featuring tender pulled pork tossed in a sweet-tangy enchilada sauce made with Coke and Sriracha. Fresh greens, black beans, tomatoes, and cucumber create a vibrant base, while melted mozzarella and crispy fried tortilla strips add satisfying texture. The unique sauce combines traditional enchilada flavors with cola's caramelized sweetness and a spicy kick. Perfect for using leftover pulled pork or meal prepping for busy weeknights when you want something substantial yet fresh.
Ingredients
- 4 cups pulled pork, prepared
- 1 ½ cups enchilada sauce
- 10 ounces Coke, regularDr Pepper1:1sweet
Different cola flavor profile
- 2 tablespoons brown sugar
- 1 teaspoon Sriracha sauce
- 4 cups lettuce greens
- 1 medium cucumber, peeled and diced
- 1 cup cherry tomatoes, halved
- 1 14-ounce can black beans, drained and rinsed
- ½ medium red onion
- 2 tablespoons canola oil
- 2 medium tortillas
- 8 ounces Mozzarella cheese, grated
Instructions
- 1
Prepare pork roast according to recipe directions and pull apart with two forks
- 2
Combine enchilada sauce, Coke, brown sugar and Sriracha sauce in a medium saucepan
- 3
Cook over medium heat until reduced and thickened enough to coat the back of a spoon
- 4
Remove from heat and set aside 1/4 cup of sauce
- 5
Add pulled pork to the remainder of the sauce and toss to coat
- 6
Assemble salad of lettuce, cucumber, tomatoes, black beans and onion
- 7
Top with sauced pulled pork, then cheese
- 8
Drizzle each salad with reserved sauce
- 9
Heat canola oil in a medium skillet
- 10
Cook tortillas one at a time on both sides until lightly browned
- 11
Remove with tongs, allow to drain, slice into strips and serve alongside each salad
Tips
Make extra enchilada sauce and freeze it for quick weeknight meals later.
The tortilla strips can be baked at 400°F for a lighter option instead of frying.
Let the sauce cool slightly before adding the pork to prevent overcooking.
Good to Know
Refrigerate assembled salads up to 2 days. Store sauce, pork, and crispy tortillas separately.
Make pulled pork and sauce up to 3 days ahead. Fry tortilla strips day of serving for best crispness.
Serve immediately after assembly to prevent wilting. Warm the sauced pork slightly before adding to salad.
Common Mistakes
Don't overdress the greens or they'll wilt quickly
Keep tortilla strips separate until serving to maintain crispness
Let hot components cool slightly before adding to prevent melting cheese prematurely
Substitutions
Different cola flavor profile
FAQ
Can I make this salad ahead of time?
Keep components separate until serving. The dressed greens will wilt if assembled too early, and tortilla strips lose crispness.
What if I don't have pulled pork already made?
Use rotisserie chicken, leftover carnitas, or even ground beef cooked with taco seasoning as quick alternatives.
How long does the enchilada sauce keep?
The sauce keeps refrigerated for up to 5 days or can be frozen for 3 months in small portions.