Fructose Free Whole30 Smoky Paprika 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 lb pork shoulder or pork butt, cut into 2-inch chunks
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup chicken broth
For the hash
- 2 tbsp olive oil, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium red bell pepper, seeded and diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium yellow onion, diced
- ½ tsp smoked paprika
- ¼ tsp salt
For the eggs
- 4–8 large eggs
- 1 tbsp olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- hot sauce, to taste (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper. Toss the pork chunks with the spice mixture until evenly coated.
- 2
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the pork in a single layer and sear, undisturbed, for 3–4 minutes until deeply browned on the underside, then turn and sear the other side for 2–3 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!