BARBECUE CHOPPED SALAD

Barbecue Chopped Salad image

Provided by Patrick and Gina Neely : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 20

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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
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

Steps:

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.
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.