Bbq Pulled Pork Hash Recipes

PULLED PORK HASH

Steps:

• Heat oil in a skillet on medium heat. Add onion, red pepper and garlic. Cook until they are tender, about 5 minutes.
• Add the frozen hash browns. Cook for about 10-15 minutes so that the hash browns cook through and start to crisp up on the outside. Stir often, scraping the bottom of the skillet.
• Stir in the pulled pork, bbq sauce, cayenne, salt and pepper. Cook for another 7-10 minutes, stirring often.
• In another skillet, fry the eggs sunnyside up.
• Scoop some of the pulled pork has onto a plate. Place one or two eggs on top of the hash.
• Serve hot.

BBQ PULLED PORK HASH

Steps:

• Preheat oven to 350 degrees. Heat oil in a large, oven safe (preferably cast iron) skillet.
• Add hash browns and onion, cooking according to directions, minus 3 minutes.
• Sprinkle with salt and toss. Using the back of a spoon, create 3 wells and crack eggs into each one. Equally divide BBQ pulled pork in dollops around eggs. Transfer to oven.
• Bake until egg whites are opaque, but yolks are still shiny and runny, approximately 4-5 minutes.
• Top with cheese and return to oven until melted. approximately 1 minutes.
• Remove, garnish with scallions and serve!
• If you've tried this recipe, come back and let us know how it was!

BBQ PULLED PORK HASH RECIPE - (4.7/5)

Steps:

• Preheat oven to 350°F. Heat oil in a large, oven safe (preferably cast iron) skillet. Add hash browns and onion, cooking according to directions, minus 3 minutes. Sprinkle with salt and toss. Using the back of a spoon, create 4 wells and crack eggs into each one. Equally divide BBQ pulled pork in dollops around eggs. Transfer to oven. Bake until egg whites are opaque, but yolks are still shiny and runny, approximately 4-5 minutes. Top with cheese and return to oven until melted. approximately 1 minute. Remove, serve and enjoy your BBQ Pulled Pork Hash!

PULLED PORK

Steps:

• Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.
• Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.
• Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry - if it does, add another mugful of cider.
• Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.
• Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.
• Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.
• Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.
• Serve in soft white rolls with coleslaw and the bowl of juices on the side for 'French dipping' the sandwich while you're eating.