Carrageenan Free Whole30 Salsa Verde Pulled Pork Breakfast Hash
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Learn more →Ingredients
4 servings
For the pulled pork
- 1 ½ lb pork shoulder (or pork butt), cut into 3-inch chunks
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp ground cumin
- 1 tbsp avocado oil
- ½ cup chicken broth
For the salsa verde
- 8 oz tomatillos (about 5–6 medium), husked and rinsed
- 1 poblano pepper, halved and seeded
- 1 jalapeño, halved and seeded
- 3 scallions (green tops only), roughly chopped
- ¼ cup fresh cilantro leaves and tender stems
- 1 tbsp fresh lime juice
- ½ tsp kosher salt
For the hash
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 red bell pepper, cut into ½-inch dice
- 1 medium yellow onion, cut into ½-inch dice
- 2 tbsp avocado oil, divided
- ½ tsp smoked paprika
- ½ tsp kosher salt
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
- salt and pepper, to taste
For serving
- 1 avocado, sliced (optional)
- fresh cilantro leaves, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the pork chunks dry and season all over with 1 tsp kosher salt, black pepper, and cumin. Heat 1 tbsp avocado oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Sear the pork in a single layer, turning once, for 3–4 minutes per side until deep brown on two sides.
- 2
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, cover tightly, and cook for 30–35 minutes, turning the pork once halfway through, until the pork reaches an internal temperature of 195–205°F (90–96°C) and shreds easily when pressed with a fork.
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