The Cowboy Bowl Recipe
pulled pork, chipotle tomato-cheese sauce, poached eggs, pico de gallo, home fries
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Ingredients
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Pulled Pork
Chipotle Tomato-Cheese Sauce
Poached Eggs
Pico de Gallo
Home Fries
Method
Pulled Pork
- 1
Prepare the Pork
In a slow cooker, place the pork shoulder. Add chopped onion, minced garlic, salt, black pepper, smoked paprika, and cumin. Cover and cook on low for 8 hours or until the pork is tender and can be easily shredded.
- 2
Shred the Pork
Once cooked, remove the pork shoulder from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix in the barbecue sauce. Keep warm until serving.
Chipotle Tomato-Cheese Sauce
- 3
Make the Sauce
In a medium saucepan, combine the diced tomatoes (including juice), cream cheese, and chipotle peppers. Cook over medium heat, stirring until the cream cheese is melted and the mixture is smooth. Add garlic powder, onion powder, and salt to taste. Stir in the cheddar cheese until melted and incorporated.
Poached Eggs
- 4
Poach the Eggs
In a large saucepan, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide the egg into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
Pico de Gallo
- 5
Prepare the Pico de Gallo
In a medium bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, and lime juice. Season with salt to taste. Mix well and set aside.
Home Fries
- 6
Cook the Home Fries
Dice potatoes into small cubes. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and season with salt, black pepper, and paprika. Cook for about 15-20 minutes, stirring occasionally, until golden brown and crispy.