I ended last week by throwing a gigantic 8-lb Pork roast into the slow cooker. I put the other one in the freezer for later. Pulled Pork is a staple in this house. Once done it practically falls apart, but it can still be shredded with a mixer. Considering how much pork I made, I’m glad I shredded it with the mixer! That still leaves one question, what does a family of three, do with this much pork!?
We ate pork all week, and didn’t get bored. It addition to the usual pork quesadillas, and BBQ pulled pork, we made a variety of dishes, including BBQ pork grilled cheese, green chili enchiladas, BBQ-Ranch Salad, Pulled Pork Philly Cheese Steaks, and Pork & black bean chili. So many different delicious recipes, they are not going to fit in one blog post, so you’ll have to check back!
One of the first *new* dishes I made with the pork, was a breakfast pork skillet. We’ve gone to a few brunches, as this amazing restaurant, called Egg Harbor. They make the most delicious skillet breakfast. I’ll have to try my hand at a few other copy cats. I found this recipe, from the The Black Peppercorn, but modified it for our dinner.
- 3 Tbl Oil
- 2+ cloves garlic
- 1 Bag Ore Ida Potatoes O’Brien
- 2 Cups Pulled Pork
- 1/2 Cup BBQ Sauce
- Salt & Pepper to Taste
- 1/4 Cup Cheese (Pepper Jack, Mexican, Monteray Jack)
- Heat oil in pan. Add garlic, cooking until fragrant.
- Add frozen hash browns. Cook for approx 10-15 minutes until the hashbrowns are cooked through, and begin to crisp on the outside
- Add pork, BBQ sauce, and salt & Pepper. Continue cooking for another 10 minutes.
- While cooking, fry eggs over easy (or to preference) in a separate pan
- Add cheese to skillet, stir and allow to melt.
- Serve pork on plate with 1-2 eggs on top.