Mold Detox Friendly Whole30 Salsa Verde Pulled Pork Breakfast Hash
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, please tap it and change its rating to Red.
- 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
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
- ½ tsp kosher salt
For the eggs
- 4–8 large eggs
- 1 tbsp avocado oil
- salt and pepper, to tasteIngredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving, plus any you add to taste—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!