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Leftover pulled pork breakfast skillet

post #1 of 19
Thread Starter 
This isn't really a side, so I put it here, and I apologize for not having any Q-view -- it required too much attention during preparation, and it was all gone by the time I finished eating mine. smile.gif

I love making breakfast skillets with bacon, sausage, or ham, so I thought that I'd try one with some leftover pulled pork. Needless to say it was AWESOME or this thread wouldn't be here!

So here's the procedure that I use in case you've never tried to make one. You'll have to use your own judgment for the amounts and times:

1. Start with a cast iron skillet with some bacon grease over medium heat.

2. Next, add some chopped onion first then chopped garlic and let those saute. The onion takes longer, and you don't want the garlic to burn. You can add some chopped red bell pepper, too, but I usually don't have any around.

3. When those are ready, add some diced potatoes and stir them in. You'll want to stir it occasionally being careful not to mash the potatoes. I use a spatula and just kind of flip everything over.

4. Once the potatoes start browning add the meat and mix everything up well. Again, flip everything around occasionally until the meat has cooked and the potatoes are just about done.

5. The idea is for the potatoes to be crispy on the outside and very tender on the inside, so cover the skillet and turn the heat down to low so they can simmer for a while -- maybe 15 minutes or so. The potatoes on the bottom will continue to brown so be sure that you don't wait too long to start this step.

6. After that, uncover and add some beaten eggs keeping the heat on low. Stir constantly until the eggs are done.

7. Finish off with some salt and pepper and serve with toast or biscuits or whatever.

It takes a little practice to get everything to come out just right, but it's totally worth it! Give it a shot if you've never tried it before. PDT_Armataz_01_34.gif
post #2 of 19
sounds tasty!!!! out here in CA we call that a breakfast skillet.
post #3 of 19
Thread Starter 
I've always heard them called "breakfast skillets" everywhere -- didn't think it was regional.

Yeah, it really was good! The PP browned up nicely which changed its taste some.
post #4 of 19
Incase people dont read your post close enough I'd like to point this out, SPECIFICALLY:

Pulled pork grease + hashbrowns = good.

I pretty much always have this now. So much more flavor than regular oil. I just dont eat it every day, pretty much just the weekends!

post #5 of 19
Pulled pork . . . for breakfast?? eek.gif

OH YEAH!! PDT_Armataz_01_34.gifbiggrin.gif

Sounds awesome!! PDT_Armataz_01_37.gif

post #6 of 19
Thread Starter 
The bacon grease is essential! It gives the onions/garlic/peppers/potatoes the most awesome boost before adding the PP.

It really is, Dave, give it a shot! PDT_Armataz_01_34.gif
post #7 of 19
Sounds great PDT_Armataz_01_37.gif
post #8 of 19
How can a person who just ate a large meal be hungry?? By reading this kind of post that's how. Jeez that sounds good, wish you would've done some Qview, but I painted a delicious image of what it looks like.
post #9 of 19
Thread Starter 
I wish that I could have. Maybe next time I will have an assistant to handle the pics. smile.gif

But, for now, you will have to trust me when I say that it looks as good as it sounds, and it tastes even better!
post #10 of 19
Do that over an open fire outdoors and you have what the wife and I call cowboy breakfast. We do it most weekends when the weather cooperates. Put on a pot of coffee next to it and it is heaven.
post #11 of 19
I'll have to try it if I ever get leftovers. biggrin.gif
post #12 of 19
Thread Starter 
LOL, I know! The only reason I had leftovers this time was because I smoked a 10-pounder and didn't have enough people to finish it!
post #13 of 19
In VA, we call it a farmers breakfast.

Pulled pork sounds great. We usually use any leftovers - steak, ham, shrimp, salmon - they all work. I'll be trying the pulled pork now.

Only thing I'd add is at the end a handfull of shredded cheese and let it melt.

Then serve with plenty of tabasco.
post #14 of 19
Wow. I say we all do bacon grease shots at the same time in honor of this awesome sounding breakfast feast! biggrin.gif When I used to do alot of camping we did something similar, not quite this awesome though! Thanks for sharing!
post #15 of 19
Thread Starter 
Oh, yeah -- I didn't even think about the cheese. That totally works, too! PDT_Armataz_01_34.gif

(I'm not a Tobasco man myself, but whatever does it for you smile.gif)
post #16 of 19
Thread Starter 
Don't forget the cheese like I did the next time you do it! smile.gif
post #17 of 19
Thread Starter 
This is pretty obvious, but I figured that I'd say it anyway:

Add the salt and pepper BEFORE you put on the cheese.

I can't believe that I forgot to add the cheese. It's simple enough, just add some shredded cheese to the top and let it melt.

Thanks for reminding me, HookUp!
post #18 of 19
Mmmmmmmmmmmmmmm Bacon.
post #19 of 19
Funny enough... if you take your pulled pork or brisket liquid (from the foil) and chill it overnight, the gelatin from the meat turns the liquid into... Jello!

You can actually make BBQ jello shots! I was thinking maybe some JD in there before it chills...

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