Whole 30 Whole30 Salsa Verde Pulled Pork Breakfast Hash
Smoky, tangy, and deeply satisfying, this skillet hash is the kind of breakfast that makes waking up on a Sunday feel like a genuine reward. Pork shoulder is seared until deeply browned, then braised low and slow until it shreds effortlessly — building the kind of rich, layered flavor that most morning meals never bother to attempt. The homemade salsa verde, blended from simmered tomatillos, poblano, and jalapeño, brings a bright, slightly smoky heat that ties every component together without a single ingredient you'd need to second-guess. Crispy-edged sweet potatoes and tender bell pepper round out the hash with natural sweetness and color, all cooked in avocado oil to keep things clean and compliant. Fried eggs go right on top, their runny yolks acting as a built-in sauce that makes the whole thing even more irresistible. This recipe makes four generous servings, so it's just as practical for a weekend meal prep session as it is for feeding a hungry household all at once. Finish with sliced avocado, a handful of fresh cilantro, and a squeeze of lime, and you've got a plate that looks and tastes like it came from a seriously good brunch spot.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!