Ingredients:

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For the Barbecue Pork:

• 1-1/4 cups reduced-sugar barbecue sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1-1/2 pounds pork tenderloin, trimmed

For the Salad:

• 12 cups chopped romaine lettuce
• 1 cucumber, thinly sliced
• 1 cup corn kernels (fresh, canned, or thawed if frozen)
• 1 medium sweet red or green pepper, chopped
• 1 jalapeno, finely chopped (seeds removed for milder heat)
• Rows of coleslaw (pre-packaged or homemade)

For Drizzling:

• Salad dressing of your choice (preferably low-calorie and protein-rich)

Instructions:

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1. Prepare Barbecue Pork:

‍a. In a greased 3-qt. slow cooker, mix reduced-sugar barbecue sauce, garlic powder, and paprika.

b. Add pork tenderloin, ensuring it is well-coated with the sauce mixture.

c. Cook, covered, on low for 4-5 hours or until the pork is tender.

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2. Shred and Toss Pork:

‍a. Remove the cooked pork from the slow cooker and shred it into bite-sized pieces.

b. In a bowl, toss the shredded pork with 1 cup of the barbecue sauce mixture.

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3. Assemble the Salad:

‍a. On a large serving platter, arrange chopped romaine lettuce as the base.

b. Place the barbecue shredded pork, coleslaw, cucumber slices, corn kernels, chopped sweet pepper, and jalapeno in organized rows over the romaine.

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4. Drizzle with Dressing:

‍Drizzle your preferred low-calorie and protein-rich salad dressing over the assembled ingredients.

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5. Serve and Enjoy:

‍Serve the Protein-Packed Low-Calorie Barbecue Pork Cobb Salad immediately, relishing in the fusion of barbecue flavors and fresh, crisp textures.

#Gluten-free #Lactose-free #High-protein #Low-calorie #Diary-free

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