Place pork, barbeque sauce, garlic powder, and paprika in instant pot.
Cook, covered, on low for 15-30 per pound, until pork is tender.
Remove the pork from the instant pot and shred.
In a bowl, toss pork with one cup barbeque sauce.
Assemble salad by placing romaine lettuce on a serving tray. Arrange pork, avocado, vegetables, bacon, eggs and cheese over romaine lettuce.
Drizzle Backyard Ranch over the salad.
Enjoy!
Notes
Try tossing this salad with other Cleveland Kitchen Fermented Dressings for a wide range of flavors or experiment by topping with Kraut for an additional crunch! The salad possibilities are endless!
