Barbecue Chef Salad

• 3 cups green-leaf lettuce, rinsed and spun dry
• 3 cups romaine lettuce, rinsed, spun dry, and chopped
• 1/4 cup finely diced red onion
• 1/4 cup chopped red bell pepper
• 3 to 4 pickled jalapeno peppers, sliced
• 1/3 pound pepper jack cheese, grated
• 1 pound shredded Pork Shoulder (page 57), and/or shredded Chicken (page 40), and/or shredded Brisket (page 90)
• 2 large eggs, hard-boiled, peeled, and cut crosswise into thin slices
• 1 cup Tangy Sweet Sauce (page 23)

1. Line four large plates with the green-leaf lettuce.
2. In a large bowl, combine the romaine lettuce, onion, bell pepper, jalapeno slices, cheese, and meat.
3. Toss well.
4. Mound the salad mixture on the center of the green-leaf lettuces, and arrange the egg slices on top.
5. Drizzle the sauce over the salads.
6. Serve immediately.

greenleaf lettuce, romaine lettuce, red onion, red bell pepper, jalapeno peppers, pepper, pork shoulder, eggs, sweet sauce

Taken from www.epicurious.com/recipes/food/views/barbecue-chef-salad-378556 (may not work)