Ingredients

Scale

For the slow cooker bourbon chipotle pork:

1 – 2 Tablespoons brown sugar
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon chipotle powder (or smoked paprika … or both)
1/2 teaspoon granulated garlic
1/4 teaspoon cinnamon
1 medium sweet onion, peeled & cut into chunks
3 cloves garlic, peeled
3 mini sweet peppers, cored and seeded
1/4 cup bourbon (or wine … or water)
1 small pork shoulder roast (one that will fit in your crockpot)

For the salad:

Chopped romaine lettuce
Chopped mini sweet peppers (or red or orange bell peppers)
Shredded Mexican cheese
Black beans
Sweet corn (frozen/thawed is fine)
Shredded pork
Ripe avocado, cut into chunks
Nacho cheese Doritos, crumbled into small chunks (for Gluten free: use gluten free chips)
Sriracha ranch dressing (recipe here)
Salsa (I recommend Cashew cilantro salsa-recipe here or Cilantro almond salsa-recipe here)
Optional toppings: cilantro, chopped green onions, fresh chopped sweet tomatoes

Instructions

Mix together the brown sugar with the spices in a small bowl.
Put the onion, garlic and sweet peppers into a mini food processor and pulse to chop. Make a bed of these in the bottom of your slow cooker. Pour the bourbon over the onion/pepper mixture.
Rub the roast all over with the brown sugar spice mix and set in the crockpot, fat side up. Set the slow cooker on low (8 hrs) and let cook for 8 hours. Unplug the slow cooker after 8 hours and leave it covered for 30 min – 1 hour to let it resoak up some of the juices. Shred with two forks (or your fingers), removing any fatty bits and/or bones. Stir in some of the juices/peppers/onions from the pan into the shredded pork.
To make the salad: Line your plate or fill your salad bowl mostly with chopped romaine. Arrange the peppers, cheese, beans, corn, pork and avocado around the bowl. Top with Doritos and serve with the Sriracha ranch dressing and salsa (and optional toppings). Enjoy!

Notes

If you want to kick up the flavor a notch, toss the black beans with a sprinkle of chipotle powder and a bit of garlic. Also, add a bit of cumin and a touch of butter and green chile powder to the corn.

You can make this salad in a jar too! Put all the “reheat-able” ingredients (pork, black beans, corn, peppers) at the bottom of the jar, and top with lettuce and cheese. (Keep the avocado, chips and dressing separate.) To eat, dump out the lettuce and cheese onto a plate, keeping the rest in the jar. Heat the jar in the microwave for 1 – 2 minutes until hot and dump over the greens. Top with Doritos, avocado, dressing and salsa.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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