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

1. 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.

2. Neelys Barbeque Sauce:

3. Yield: 3 1/2 cups

4. 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.

Email to a friend | Print this recipe | Back