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Author Notes: This is a great way to use leftover smoked pork shoulder. - buck
- 1 head of romaine, chopped
- 2 cups smoked pork, chopped
- 4 ounces barbecue sauce
- 24 baby carrots
- Place equal amounts of chopped romaine in 4 containers.
- Cover romaine with 1/2 cup of smoked pork for each salad.
- Place 6 baby carrots in each container around the edges of the romaine.
- Drizzle barbecue sauce over pork.
- This recipe was entered in the contest for Your Best Brown Bag Lunch