Categories: Salad
Ingredients
- 1/2 head iceberg lettuce, sliced into 1/2 inch strips
- 1/2 head romaine lettuce, sliced into 1/2 inch strips
- 4 thinly sliced green onions
- 1 European cucumber, sliced
- 2 pounds ripe tomatoes, quartered
- 1 can corn kernels, drained
- 2 cups shredded Monterey jack cheese
- 1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows)
- 1 pound pulled pork
- Ranch dressing, to taste
- Neelys Barbeque Sauce:
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Directions
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Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
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Neelys Barbeque Sauce:
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Yield: 3 1/2 cups
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In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.