Barbecue Pork Cobb Salad

• 1-1/4 cups barbecue sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1-1/2 pounds pork tenderloin
• 12 cups chopped romaine
• 3 plum tomatoes, chopped
• 2 avocados, peeled and chopped
• 2 small carrots, thinly sliced
• 1 medium sweet red or green pepper, chopped
• 3 hard-boiled large eggs, chopped
• 1-1/2 cups shredded cheddar cheese
• Salad dressing of your choice

1. In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender.
2. Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.
3. Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

barbecue sauce, garlic, paprika, pork tenderloin, romaine, tomatoes, avocados, carrots, sweet red, eggs, cheddar cheese, salad dressing

Taken from www.tasteofhome.com/recipes/barbecue-pork-cobb-salad/ (may not work)