1 pork roast, 3 to 4 pounds
1 18 oz jar of barbecue sauce
Chili powder
Garlic powder

Place the pork roast in the crock pot and season with the chili powder and garlic powder.  Sprinkle over both side of the roast.  Cover and cook on high for about 3 hours.  Check roast.  When it’s starting to get tender, pour off the liquid and break up with wooden spoon.  Remove any large fatty pieces and discard.  Once roast is tender enough to break up, add the bottle of barbecue sauce and cook for about 2 more hours until you can break it up enough to "shred".  Serve on buns.  This will serve about 4-6 people.

1/2 head of lettuce, torn in pieces
1/2 a bag of spinach, torn into bite sized pieces
1 small red onion, thinly sliced and separated
1 cup celery chopped
1 green pepper, chopped
10 oz package frozen peas thawed
1 & 1/2 cup of salad dressing or mayonnaise
2 tablespoons sugar
1/2 cup shredded cheddar cheese
8 slices bacon, cooked and crumbled

In a large bowl (one with a cover works well), spread lettuce and spinach pieces evenly.  Layer onion, celery, green pepper and peas on top of the lettuce.  Spread dressing over the top and sprinkle with the sugar, cheese and bacon – in that order.  Cover and refrigerator at least 3 hours or overnight.  You can also add chopped boiled eggs, radishes or shredded carrots.