Hawaiian Pizza Salad

5 from 6 reviews



For the garlic crockpot pork

  • 23 pound pork shoulder (I used bone-in)
  • 4 garlic cloves, peeled
  • 1 yellow onion, sliced
  • 1 teaspoon garlic powder
  • salt, to taste (more is better than less)

For the salad

  • 2 hearts of romaine lettuce, roughly chopped
  • 1 red bell pepper, cored and diced
  • 1 (4 ounce) container of button mushrooms, sliced
  • 2 cups pineapple, diced
  • 1/2 cup pepperoni, diced
  • Tessemae’s cracked pepper dressing (optional)
  • 2 tablespoons fat (I used grass fed butter, but you could use bacon fat or coconut oil)


  1. First you gotta cook your pork, because it’s going to take about 8-10 hours.
  2. Place the sliced onions in the bottom of your crockpot then add the pork shoulder. Take a sharp knife and poke 4 holes in different places in the pork. Press the peeled garlic cloves into the holes.
  3. Sprinkle garlic powder and salt on the pork and onions.
  4. Cover and let cook on low for 8-10 hours. Then shred directly in the crockpot. You won’t need any liquid for this meat if it has enough fat on it, it will render a good amount of liquid into the crockpot.
  5. Once your meat is shredded, start making the rest of your salad.
  6. Place a medium skillet over medium-high heat, add 2 tablespoons of fat, then add the mushrooms with a pinch of salt and cook down until soft and brown.
  7. When the mushrooms are done and the everything else has been chopped, add it all together.
  8. Top the salad with any dressing you like. I didn’t use any dressing and didn’t think it needed it. Delish.

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