📖 Instructions

1. First, let's prep that pork! In a small bowl, whisk together the brown sugar, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. This is your magic rub.
2. Rub the spice mixture all over the pork shoulder, making sure every nook and cranny is coated. This step is crucial for flavor, so don't skimp!
3. Place the seasoned pork shoulder in your slow cooker. Pour the apple cider vinegar and chicken broth around the pork, not directly on top. This helps create a moist environment for cooking.
4. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours. The pork should be fall-apart tender when it's done. Honestly, it's one of the best aromas to come home to after a long day.
5. Once the pork is cooked, remove it from the slow cooker and shred it with two forks. Discard any excess fat. You can also use meat claws to make this process easier!
6. Now, let's whip up the chipotle ranch dressing. In a medium bowl, combine the mayonnaise, sour cream, buttermilk, chipotle peppers in adobo sauce (minced), lime juice, honey, garlic powder, onion powder, and a pinch of salt and pepper.
7. Whisk everything together until smooth and creamy. Taste and adjust seasonings as needed. If you like it extra spicy, add a bit more minced chipotle!
8. Time to assemble the salad! In a large bowl, combine the mixed greens, cherry tomatoes (halved), red onion (thinly sliced), corn kernels, black beans (rinsed and drained), avocado (diced), and shredded cheddar cheese.
9. Top the salad with the shredded slow cooker pulled pork. Drizzle generously with the chipotle ranch dressing. You can also serve the dressing on the side, if preferred.
10. Garnish with some chopped cilantro and a sprinkle of crumbled tortilla chips for added crunch. Serve immediately and enjoy the explosion of flavors!