Crockpot Pulled Pork Salad

Another week, another "what's for dinner" head-scratcher? I know far too well that creative meal planning (especially for someone who likes low-carb eating, as my husband does) can be daunting and it's always fun to get fresh ideas. As requested, here are some more details on last Monday's pulled pork salad.

Crockpot Pulled Pork Salad

Pork tenderloin

Vinegar-based barbeque sauce

Lettuce

Pickled jalapenos

Ranch dressing

Toppings of choice (carrot ribbons, diced tomatoes, cucumbers, black olives)

Start off by cooking your pork tenderloin. You will add it to the Crockpot with a little vinegar-based barbeque sauce, and then cook on low 6-8 hours until it shreds apart with a fork. Once shredded, add more of the barbeque sauce and toss to coat.

Assemble lettuce and toppings on each plate and top with a healthy dose of the pulled pork. Drizzle with ranch dressing and garnish with pickled jalapenos.

I'm a big fan of the ranch dressing seasoning packets. You can make your own ranch dressing so inexpensively that way. I mix mine right in a mason jar (which a Duke's mayonnaise lid fits wonderfully, I might add) and then you add milk and mayo to the mix. To cut down on calories and add protein, I used a half/half mix of mayo and plain yogurt. Then just shake shake shake ... and you have ranch dressing. 

Other fun toppings to add to this salad idea would be fresh corn, rinsed canned black beans, diced red onion. And if you are feeling extra sassy, maybe use a chipotle ranch ... you sassy thing, you.