Pulled_pork_bowl_over_hash Recipe

Prep and rub

Pat pork shoulder dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Rub olive oil over the pork, then massage the dry spice mix all over, pressing to adhere.

Braise

Place the seasoned pork in a Dutch oven or oven-safe pot. Pour chicken broth around (not over) the pork, add apple cider vinegar and yellow mustard to the liquid. Cover tightly and roast at 300°F (150°C) for 3 to 3.5 hours, or until the pork is fork-tender and an internal temperature of about 195°F–205°F is reached for easy shredding.

Shred and finish

Transfer pork to a cutting board and let rest 10 minutes. Using two forks (or your hands with gloves), shred the meat into bite-sized pieces, discarding excess fat. Skim and reduce cooking liquid on the stovetop over medium heat until slightly thickened (about 5–8 minutes). Stir 1/2 cup of the reduced braising liquid into the shredded pork to keep it moist. Reserve remaining liquid to adjust moisture later.

Par-cook potatoes

Bring a pot of salted water to a simmer. Add diced russet potatoes and simmer for 5 minutes to start cooking (they should still be slightly firm). Drain well and pat dry — this prevents steaming in the pan and helps browning.

Cook vegetables

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add diced yellow onion and red bell pepper. Saute 4–5 minutes until softened. Add minced garlic and thyme, cook 30–45 seconds until fragrant.

Brown potatoes

Add the par-cooked russet potatoes and diced sweet potato to the skillet. Spread in an even layer and let cook undisturbed 3–4 minutes to develop a crust. Stir and continue to cook, pressing occasionally, until potatoes are golden and cooked through, about 8–10 more minutes. Season with smoked paprika, salt and black pepper. Taste and adjust seasoning.

Crisp finish (optional)

If you want extra crispness, finish under a broiler for 2–3 minutes in an oven-safe skillet, watching carefully to prevent burning.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire, smoked paprika, hot sauce and salt in a small saucepan. Warm over medium-low heat, stirring occasionally, until sugar dissolves and sauce is slightly thickened, about 5–7 minutes. Taste and adjust acidity or sweetness. Use immediately to coat pulled pork or store in refrigerator for up to 1 week.

To finish pulled pork, toss shredded pork with 1/2 to 3/4 cup sauce until coated to your liking. Reserve extra sauce on the side for serving.

Divide the hash between 4 bowls (about 1/2 cup to 3/4 cup per serving depending on appetite).

Top each bed of hash with 1/2 cup shredded pulled pork (adjust to preference). Spoon additional BBQ sauce over the pork if desired.

Garnish with chopped cilantro, sliced scallions, pickled jalapeños and a drizzle of olive oil. Serve with lime wedges for squeezing over the bowl.

If not serving immediately, keep pulled pork covered with foil to retain moisture and reheat gently with reserved braising liquid or additional sauce to prevent drying.