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Leftover Pulled Pork Hash

By Deborah L Melian

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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.

Leftover Pulled Pork Hash - 1 - Wisconsin Homemaker

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.

Leftover Pulled Pork Hash - olive oil skillet

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.

Leftover Pulled Pork Hash - ingredients

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.

Leftover Pulled Pork Hash - carnitas

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).

Leftover Pulled Pork Hash - one skillet

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.

Leftover Pulled Pork Hash - cook first on stovetop

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.

Leftover Pulled Pork Hash - add eggs

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.

Leftover Pulled Pork Hash - oven poached 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.

Leftover Pulled Pork Hash - serve hot

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!

Leftover Pulled Pork Hash - first bite

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

Leftover Pulled Pork Hash found on Wisconsin Homemaker
Leftover Pulled Pork Hash featured on Wisconsin Homemaker
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5 from 3 votes

Leftover Pulled Pork Hash

One of my favorite leftover pulled pork recipes, Leftover Pulled Pork Hash, is made with carnitas (pulled pork), fried potatoes, mushrooms, peppers and oven-poached eggs.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: 35-minutes-or-less, casserole, egg dish, leftover pork, one pan, one skillet meal, pork recipes
Servings: 6 servings
Calories: 323kcal
Author: Deborah L Melian

Ingredients

  • 2 cups leftover pulled pork carnitas, chopped finely
  • 1 1/2 cups yellow potatoes cubed
  • 1 cup red pepper chopped
  • 1 cup mushrooms sliced
  • 1 cup tomatoes chopped
  • 3 tbsp olive oil extra virgin
  • 3 tbsp butter
  • 6 eggs large
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp Spanish smoked paprika pimetón
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ancho chili powder optional
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • A dollop of sour cream or homemade guacamole to garnish

Instructions

  • Preheat oven to 400 degrees F.
  • In a large oven-proof skillet, drizzle olive oil to coat bottom of pan.
  • Add the rest of the ingredients, except the eggs and butter, starting with the chopped pulled pork.
  • Fry at medium high heat for about 5-7 minutes.
  • Cut three tablespoons of butter and place on top of hash.
  • Turn off heat of stovetop and crack each egg and place on top of hash.
  • Distribute the eggs evenly around the skillet.
  • Place the skillet in the oven and bake for approximately 20 minutes, or until the eggs cook to your preferred doneness.
  • Remove from the oven. Be sure to use an oven mitt (or two) because the handle of the skillet will be extremely hot!
  • Serve immediately. Garnish with sour cream or homemade guacamole. Enjoy!

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 9g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 219mg | Sodium: 351mg | Potassium: 560mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1560IU | Vitamin C: 40.6mg | Calcium: 51mg | Iron: 3.3mg

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About Deborah L Melian

I am a midwestern wife and mother who loves to share family friendly recipes, along with my two cent's worth on everything home and garden. I live in Wisconsin. You can follow me on FACEBOOK • TWITTER • PINTEREST • INSTAGRAM

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