Leftover Pulled Pork Hash

One of my favorite leftover pulled pork recipes, Pulled Pork Hash, is made with carnitas (pulled pork), fried potatoes, mushrooms, peppers and oven-poached eggs.

How to Make This One Skillet Leftover Pulled Pork Hash

Hands down, this has to be one of the best leftover pulled pork recipes I know of: Pulled Pork Hash. It uses Carnitas (AKA pulled pork or shredded pork), yellow potatoes, mushrooms, red peppers and oven-poached eggs.

You might wonder how I came up with this recipe. Well, it was born out of necessity.

The inspiration for this recipe came as a result of making too much carnitas, or pulled pork.

In truth, it happens quite often.

I like to buy large cuts of meat, in this case, an eight pound pork shoulder, bake it for three to four hours until fork-tender and then serve it alongside rice and Cuban Black Beans.

Usually, I’ll freeze the extra meat for use later as Hunan Pork Wraps, or the “meat” alongside Arroz Congri. I might even make BBQ Pork Sandwiches, stuff some poblanos, or use the pork in a Pho Bowl.

Pork shoulder, as you can see, is very versatile, but never more so when pared with breakfast favorites like potatoes, mushrooms and peppers.

RELATED: Oven-Baked BBQ Ribs

You can think of this recipe as a one-skillet dish. Perfect for anytime of the day. It’s flavorful and filling and definitely a family favorite recipe you’ll want to make again and again.

To Make:

First preheat the oven to 400 degrees F.

Then prepare your oven-proof skillet with extra virgin olive oil.

The ingredients needed for this recipe are simple: cooked pork, yellow potatoes, red pepper, a couple of mushrooms, one tomato, and some herbs and spices.

Use cooked shredded pork or carnitas. As you can see, I’ve made a roaster full of pork shoulder. For this recipe, you’ll only need about two cups of chopped shredded pork. The rest you can easily freeze to use for another time.

Because this is a one skillet recipe, that means very little clean up. Place all of the ingredients into the skillet to par-cook–all except the eggs, of course. Don’t forget, too, to add your herbs and spices like garlic powder, Italian spice mix, cumin, cayenne pepper, pimetón (Spanish Smoked Paprika) and ground ancho pepper (optional).

Once the meat and vegetables have been cooked for about five to seven minutes on medium high heat, it’s time to add the butter. This will give the skillet dish a sensationally rich flavor and is also a great base for the eggs.

And, speaking of eggs, it’s time to add the eggs. I usually crack mine on the countertop. Don’t do it on the side of the pan otherwise you risk the possibility of breaking the yolk. Not a huge problem, because you can still use the egg, but it doesn’t make the dish look as pretty as this.

Finally, place the skillet into the preheated oven, uncovered, for approximately 20 minutes. Oven-poach the eggs until the doneness you prefer.

Author Note: Remember, it’s always best to err on cooking the eggs a little longer, rather than eating raw eggs.

Also, remember that the skillet when coming out of the oven is very hot. I like to use two oven mitts to take it out of the oven and then I cover the handle of the skillet with an oven mitt to remind me and my family that it is hot.

Serve the Leftover Pulled Pork Hash hot out of the oven. This recipe easily serves six.

I like to garnish mine with a dollop of Homemade Guacamole or sour cream.

The first bite to the last is an amazing mix of spice and flavor. Definitely a tummy pleaser! Enjoy!

For more delicious recipes and ideas like this, be sure to check out Wisconsin Homemaker’s Cooking Section.