• Heat a large pan over medium heat.
• In a large mixing bowl, combine the ground pork, ground bison, half of the chopped bacon, diced yellow onion, adobo seasoning, garlic powder, and black pepper. Mix until well combined.
• Add the meat mixture to the pan and cook, breaking it up as it browns, until fully cooked.
• Drain the cooked meat into a bowl and set aside to cool slightly.
• In a large salad bowl, add the chopped romaine lettuce, baby spinach, shredded cheddar cheese, remaining chopped bacon, minced jalapeños, and halved cherry tomatoes.
• Add the cooked meat to the salad bowl and toss well.
• (Optional but recommended) Add 1–2 tablespoons of the reserved meat drippings to the salad and toss again for extra flavor.

For the Dressing

• In a small bowl, whisk together the mayonnaise, tomato paste, Dijon mustard, onion powder, hot sauce, Worcestershire sauce, and black pepper until smooth. Transfer to a squeeze bottle or serve with a spoon on the side.