1 head iceberg lettuce, quartered, stems removed
2 cups cherry tomatoes, halved
⅓ c radishes, finely diced
Ground black pepper to paste
¼ c chives, chopped
Your favorite bleu cheese, ranch or green goddess dressing
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over high heat. Add Plant-Based Pulled Pork to the pan, spreading it out into a single layer. Reduce the heat to medium high.
Sauté for 2-3 minutes without stirring to create caramelization and crispy texture. Flip and repeat for another minute. Remove jackfruit from pan and place on a cutting board. Using tongs or two forks, shred the jackfruit to create a pulled texture.
Plate your lettuce wedges and drizzle each with the dressing of your choice. Top with tomatoes, radishes, and jackfruit, chives and fresh ground black pepper. Serve and enjoy!