Double Barrel Bowl Recipe

Prep and rub

Trim excess fat from the pork shoulder, leaving a thin layer to keep meat moist. Combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, and onion powder. Pat pork dry and rub the spice mixture evenly over the entire surface. Let rest in the refrigerator uncovered for at least 2 hours or up to overnight to develop a pellicle for smoking.

Smoke

Preheat smoker to 225°F (107°C). Add hickory or apple wood chips/wood to produce smoke. Place pork on the smoker fat side up. Smoke until internal temperature reaches 195–205°F (90–96°C), about 6–8 hours for a 3 lb shoulder (monitor with a probe thermometer). Spritz the pork every hour with a mixture of apple cider vinegar and apple juice to maintain moisture.

Rest and pull

When the pork reaches target temperature, remove from smoker and tent loosely with foil. Let rest for 30–45 minutes. Using two forks or meat claws, shred the pork into bite-sized pieces. Mix in barbecue sauce to taste (about 1 cup) and keep warm.

Par-cook potatoes: place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a boil and simmer 5–7 minutes until just tender but not falling apart. Drain and dry thoroughly on a towel.

Cook potatoes: heat a large skillet over medium-high heat and add olive oil. When oil shimmers, add the par-cooked potatoes in a single layer (work in batches if needed). Cook undisturbed 5 minutes to get a brown crust, then stir in the diced onion and red bell pepper. Season with smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Continue cooking, stirring occasionally, until potatoes are golden and crisp, about 8–10 more minutes. Taste and adjust seasoning. Stir in chopped parsley off the heat.

Whisk eggs with whole milk, 1/2 tsp salt and 1/4 tsp black pepper until blended and slightly frothy.

Heat a nonstick skillet over medium-low heat and add the butter. When the butter melts and begins to foam but not brown, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then using a silicone spatula, gently pull the cooked edges toward the center, allowing uncooked egg to flow to the edges. Continue folding slowly until eggs are mostly set but still slightly glossy and creamy, about 2–3 minutes. Remove from heat (residual heat will finish cooking). Fold in chives if using.

Warm bowls or plates. Divide breakfast potatoes between four bowls (or two large bowls for hearty portions). Top each portion with a generous amount of house smoked pulled pork (about 3/4 to 1 cup per serving). Add a portion of scrambled eggs (about 1/3 of the eggs mixture per serving).

Garnish each bowl with chopped cilantro, pickled jalapeños if using, and a lime wedge. Serve hot with hot sauce on the side.