My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese, and creamy avocado. It’s as satisfying as it is scrumptious.
Total Time
Prep: 30 min.
Cook: 3 hours
Makes
6 servings
Ingredients
1-1/4 cups barbecue sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds pork tenderloin
12 cups chopped romaine
3 plum tomatoes, chopped
2 avocados, peeled and chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice
Directions
In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder, and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender.
Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing. Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.
Nutrition Facts
1 serving: 492 calories, 24g fat (9g saturated fat), 185mg cholesterol, 868mg sodium, 35g carbohydrate (23g sugars, 7g fiber), 35g protein.