Pulled Pork Hash And Eggs Recipe
House smoked pulled pork, home fries hash, two eggs
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork (make ahead or shortcut)
Home Fries Hash
Eggs & Finishing
Method
Pulled Pork (make ahead or shortcut)
- 1
If you already have house-smoked pulled pork (recommended)
Preheat the oven to 325°F (160°C). Place 1.5 lb shredded smoked pork in an oven-safe dish. Add 1/4 cup apple juice and 1/4 cup pork stock or water to keep it moist; stir in 1/2 cup BBQ sauce if you like a saucier finish. Cover tightly with foil and warm in the oven 20–30 minutes until heated through. Alternatively, reheat gently in a covered skillet over medium-low heat for 8–12 minutes, stirring occasionally and adding a splash of stock or apple juice if it seems dry.
- 2
If you are smoking pork shoulder (make-ahead, long cook)
Trim excess fat from a 4 lb bone-in pork shoulder. Mix the dry rub: 1/4 cup brown sugar, 2 tbs smoked paprika, 1.5 tbs kosher salt, 1 tbs black pepper, 1 tbs garlic powder, 1 tbs onion powder and 0.5 tsp cayenne. Rub the mixture all over the pork and refrigerate uncovered for at least 2 hours or overnight. Preheat smoker to 225°F (107°C). Place pork on the smoker fat-side up and smoke until internal temperature reaches 195–205°F (90–96°C), about 8–10 hours depending on size. During smoking, every 2–3 hours spritz with a mixture of 1/2 cup apple juice and 1/2 cup apple cider vinegar to keep it moist. When done, let rest 30 minutes, then shred and toss with 1/2 cup BBQ sauce if desired. (Note: smoking time is long and should be planned ahead—estimatedTime above assumes pre-smoked or leftover pork.)
Home Fries Hash
- 3
Par-cook potatoes
Wash and halve (or quarter if large) enough Yukon Golds to total 1.5 lb. Place in salted cold water, bring to a simmer and cook 8–10 minutes until just tender but not falling apart. Drain well and let cool slightly; allow excess steam to escape so they'll crisp when fried. Pat dry with paper towel if needed.
- 4
Dice and prep aromatics
While potatoes cook, dice 1 medium yellow onion and 1 red bell pepper into roughly 1/2-inch pieces. Mince 2 garlic cloves.
- 5
Crisp the potatoes
In a large heavy skillet (cast-iron preferred) heat 2 tbs olive oil and 1 tbs butter over medium-high heat until shimmering. Add the par-cooked potatoes in a single layer (work in batches if necessary) and let them sear without moving for 3–4 minutes to develop a crust. Toss/turn and continue to cook, flattening pieces occasionally with a spatula, until golden and crisp overall — about 12–15 minutes total.
- 6
Add vegetables and season
Reduce heat to medium. Push potatoes to one side and add the diced onion and bell pepper to the cleared side with a splash more oil if needed. Cook 4–5 minutes until softened and starting to brown. Stir garlic and 1 tbs fresh thyme into the pan and cook 30 seconds until fragrant. Sprinkle 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper over the hash; toss to combine and taste for seasoning.
- 7
Incorporate pulled pork
Add 1.5 lb warmed shredded pulled pork to the skillet with the potatoes and vegetables. Stir to combine and press down so pork contacts the pan in places to caramelize, 3–5 minutes, letting some crispy bits form. If the mixture looks dry, add up to 1/4 cup pork stock or a splash of apple juice. Stir in 2 tbs chopped parsley at the end and remove from heat. Keep the hash warm while you cook the eggs.
Eggs & Finishing
- 8
Fry eggs
In a separate nonstick skillet, heat 2 tbs butter or neutral oil over medium. Crack 8 large eggs and cook to preference: sunny-side up (about 3–4 minutes until whites set but yolks runny) or over-easy (cook until whites set, flip carefully and cook 15–30 seconds more). Season each egg with 0.5 tsp salt and 0.5 tsp black pepper (divide across eggs).
- 9
Assemble plates
Divide the pulled pork hash evenly among 4 plates (about 1 cup per serving). Top each portion with 2 fried eggs. Spoon additional BBQ sauce over the pork if desired (use the reserved 1/2 cup optional), sprinkle with chopped chives or extra parsley (1 tbs), and serve hot with hot sauce on the side.
- 10
Make-ahead and reheating notes
Pulled pork and hash both reheat well. Store separately. Reheat pulled pork covered in oven at 325°F (160°C) for 15–25 minutes with a splash of stock/apple juice. Reheat hash in a skillet over medium until warmed and re-crisped, 6–8 minutes.
