Porky Breakfast Bowl® (gf) Recipe

Dry rub and pit-smoking

Combine kosher salt, black pepper, brown sugar, paprika, garlic powder and onion powder in a small bowl. Pat the pork shoulder dry and rub the spice mix all over, pressing into the meat. Let sit at room temperature for 30 minutes or refrigerate up to overnight (bring to room temperature before cooking).

Prepare your charcoal pit or grill for indirect low-and-slow cooking using hickory wood. Bring the pit temperature to a steady 225–250°F (107–121°C). Add hickory chips to the coals to produce smoke.

Place the pork on the cool side of the pit (indirect heat). Add a pan beneath to catch drippings and pour in apple cider vinegar and 1 cup water to help maintain moisture. Smoke for approximately 5–7 hours (time will vary by size) until internal temperature reaches 195–203°F (90–95°C) and the meat is tender and pulls easily with forks.

Remove the pork and let rest for 20–30 minutes, tented loosely with foil. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat and bone. Reserve any pan juices; toss a few tablespoons into the pulled pork to keep it moist.

If potatoes are whole, peel (optional) and cut into 1/2-inch dice. Parboil the diced potatoes in salted boiling water for 5 minutes to begin cooking, then drain and pat dry. (Alternatively, use leftover cooked potatoes.)

Heat a heavy skillet over medium-high heat and add 2 tablespoons oil. When oil shimmers, add parboiled potatoes in a single layer (work in batches if needed). Cook without moving for 3–4 minutes to develop a crust, then toss.

Add diced onion and bell pepper, season with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon smoked paprika. Continue to cook, stirring occasionally, until potatoes are golden and tender, about 6–8 more minutes. Keep warm until assembly.

Crack eggs into a bowl, add 2 tablespoons milk, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk until homogenous and slightly frothy.

Heat a nonstick skillet over medium-low heat and melt 1 tablespoon butter. Pour in the egg mixture and let sit briefly until edges set. Gently stir and fold with a spatula, cooking slowly to soft, creamy curds, about 2–3 minutes. Remove from heat just before fully set; carryover will finish them. Keep warm.

In a medium saucepan over medium heat, cook diced bacon until crispy, about 6–8 minutes. Remove bacon with a slotted spoon and reserve on paper towels, leaving rendered fat in the pan.

Add 1 tablespoon butter to the bacon fat and melt. Sprinkle in 2 tablespoons flour and whisk to form a roux. Cook 1–2 minutes, whisking, until the raw flour smell is gone and roux turns light golden.

Slowly whisk in 1 cup chicken stock, smoothing any lumps. Bring to a simmer and cook until slightly thickened, 3–5 minutes. Stir in reserved crispy bacon, 1 teaspoon black pepper, 1/2 teaspoon salt and 1/4 teaspoon smoked paprika. Taste and adjust seasoning. Keep warm.

Divide home fries between two bowls (or one large bowl for 2 servings). Top each with a portion of pulled pork (about 1.5 lb total pork yields ~2 generous portions).

Place the two scrambled eggs on top of the pork in each bowl.

Scatter shredded sharp cheddar evenly over the warm eggs and pork so it melts slightly.

Ladle 2–3 tablespoons smoky bacon gravy over each bowl, making sure some gravy soaks into the potatoes and pork.

Garnish with sliced chives if using and serve immediately.