Slow Cooker BBQ Pork Salad
(adapted from here)
1-2 lbs boneless pork ribs
1 8-oz can crushed pineapple (don’t drain)
1/2 cup ketchup
1/3 cup brown sugar
1 teaspoon Worchestershire Sauce
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper
1 head of lettuce, torn into bite-size pieces
1 avocado, thinly sliced
2 tomatoes, diced or sliced
2 cups of croutons (I always make my own)
Ranch dressing (I made my standard recipe but used lime juice instead of lemon and added a few slices of jalapeno pepper to make it a bit spicy)
(You could also add beans, corn, bacon, etc. . .the sky’s the limit!)
Put all the ingredients in the slow cooker, stir to combine, and let cook on low for about 6-8 hours (or on high for 4-5 hours).
When you’re ready to make your salad, shred up the meat with two forks and let it soak in the liquid while you prep the salad ingredients.
Toss together the lettuce, avocado and tomatoes, top with the pork and sprinkle the croutons on top. Drizzle the ranch dressing over the whole thing and serve.