Combine pork roast, sliced onion, garlic cloves, blueberries, chili sauce, red wine vinegar, chipotle chili pepper flakes, salt, and pepper in a 4-quart slow cooker.

Cook on low for 8-10 hours.

Remove pork roast from the slow cooker and shred it.

Return the shredded pork to the slow cooker and mash lightly. Toss to coat in the sauce.

Slice and dice romaine lettuce hearts, cherry tomatoes, cucumber, carrot, and red bell pepper for the salad.

Cut sausage into slices or chunks.

Toss the diced avocado with lemon juice to prevent browning.

Fry sliced onion until golden brown.

Prepare a light salad dressing.

Mix the prepared vegetables and sausage together.

Place the pulled pork and fried onions on top of the salad mixture.

Serve immediately.