INGREDIENTS
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For the garlic crockpot pork
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2-3 pound pork shoulder (I used bone-in)
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4 garlic cloves, peeled
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1 yellow onion, sliced
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1 teaspoon garlic powder
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salt, to taste (more is better than less)
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For the salad
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2 hearts of romaine lettuce, roughly chopped
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1 red bell pepper, cored and diced
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1 (4 ounce) container of button mushrooms, sliced
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2 cups pineapple, diced
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½ cup pepperoni, diced
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Tessemae’s cracked pepper dressing (optional)
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2 tablespoons fat (I used grass fed butter, but you could use bacon fat or coconut oil)