Pulled Pork Hash Food

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.

LEFTOVER PULLED PORK SANDWICH (QUICK AND EASY)

Steps:

• In a skillet over medium heat, add onion, garlic, BBQ sauce and chicken broth. Cook until the onions are soft.
• Add leftover pulled pork to the pan and toss with the sauce. Cook until it's heated through.
• Toasted the buns. Then spoon shredded pork onto one half of the toasted bun.
• Drizzle with BBQ sauce, top with coleslaw and cover with the bun tops. Serve and enjoy!

HASH BROWN PORK SKILLET

Steps:

• In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through., In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes., Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

LOADED PULLED PORK CUPS

Steps:

• Preheat oven to 450°. In a large bowl, mix hash browns, Parmesan cheese, egg whites and seasonings until blended. Divide potato mixture among 18 well-greased muffin cups; press on the bottoms and up the sides to form cups., Bake until edges are dark golden brown, 22-25 minutes. Carefully run a knife around sides of each cup. Cool 5 minutes before removing from pans to a serving platter. Meanwhile, heat pulled pork according to package directions., Sprinkle cheese into cups. Top with pork, sour cream and bacon; sprinkle with chives. Serve warm.

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!

DELIGHTFUL PULLED PORK CASSEROLE (LOW CARB & GLUTEN FREE)

Steps:

• Use a large, heavy bottom sautee pan. Add in the cooking fat over high heat. Add in all the ingredients for the cabbage. Cover and cook for 5 minutes. Reduce the heat to medium-low, stir every 4-5 minutes and cook until tender- about 20 minutes more. Set aside.
• Use a pot that is large enough to hold all the cauliflower. Add in the cauliflower and water. Cover and heat over high heat. When the water boils, reduce to medium-high. Cook for 15 minutes or until tender.
• Drain the cauliflower well. Put back over medium heat. Break down lightly with a wooden spoon and allow the moisture to evaporate. Stir well. Once the cauliflower is broken down, add in the remaining ingredients. Taste and adjust the seasonings. Set aside.
• Preheat your oven to 350 degrees. Salt and pepper the pork shoulder well. Heat a heavy bottom pan over high heat and add in the cooking fat. Brown well on all sides.
• In an oven proof pan, add the onions to the bottom. Layer on the browned pork on top. Smear each piece of pork with the dijon mustard. Add in the remaining ingredients. Cover with foil and braise for 1.5 hours. Remove from the oven and shred the pork with two forks. Discard the braising liquid or use for another recipe.
• Preheat your oven to 350 degrees. Lightly grease a 9X13 casserole dish. Add 1 cup cauliflower to the dish and spread to cover the bottom. If you need more, add more.
• In a bowl, combine the remaining ingredients. Keep 1 CUP shredded cheese set aside for the topping. Taste the mix and adjust any seasonings. Add the mixture into the baking dish and spread with a spatula until it is even. Top with the cheese and cook for 30 minutes in the oven. Serve hot and enjoy!

PORK AND POTATO HASH

Steps:

• Place the sliced potatoes, 1 1/2 cups water, onions, and juice from pork roast in a 12" nonstick skillet.
• Bring to a boil, cover, and boil over medium heat for 10 minutes.
• Add garlic, scallions, olive oil, Tabasco, salt, Worcestershire and pork.
• Mix well and cook, uncovered, over high heat, stirring, for about 5 minutes.
• Most of the moisture will have evaporated by now and the mixture should be starting to sizzle. Since the hash will begin to stick at this point, use a heat-resistant spatula to scrape up the crusty bits sticking to the bottom of the pan and stir them into the uncooked mixture.
• Continue to cook over medium heat for about 20 minutes, stirring every 3-4 minutes.
• The mixture will brown faster in the last 10 minutes of cooking and should be stirred every 2-3 minutes.
• Turn out onto a large platter (or just bring the skillet to the table) and serve immediately.
• Garnish with fried egg on top, if desired.

PULLED PORK HASH

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion in melted butter until slightly softened, about 2 minutes. Add pork and continue to cook for 2 minutes more.
• Stir potatoes into pork mixture and toss. Cook until potatoes are browned, stirring occasionally, about 5 minutes. Season with salt, black pepper, and cayenne pepper.