Even Better: Pulled Pork Hash With Avocado & A Poached Egg
Remember that pork dish I wrote about last week, the one with the lemon-asparagus salad and the poached egg?
Well, you know what I like better than roast pork?
And so in my humble opinion, this is how to take last week’s already-pretty-good recipe and make it, oh, I don’t know…the best thing ever.
PULLED PORK HASH WITH AVOCADO & A POACHED EGG (serves 2)
What you need:
1 2-lb boneless pork loin roast (this will leave you with leftover pork, which is an excellent thing; try making Pulled Pork Fajitas the next night, or just serving the leftover pork on soft white rolls with baked beans on the side)
1/2 can Coca-cola
1/2 cup BBQ sauce
5 or 6 small new potatoes, skin on, diced
1 medium onion, diced
1 avocado, diced
What you do:
1. Sprinkle the roast generously with season salt & garlic powder. Place it in the slow cooker on high for a couple of hours, then add the soda and BBQ sauce, turn the heat to low, and keep cooking for several hours more, or until the pork falls apart easily when pulled with two forks.
2. Throw your potatoes and onion into a frying pan with a little olive oil, salt, and pepper, and cook, stirring constantly, for about 25 minutes, or until potatoes are tender. (Yes, this is a bit of a pain. I kind of enjoy it, because it creates lovely, crispy potatoes, but if you’re not in the mood to stand in front of the stove stirring for half an hour just parboil the potatoes, and then transfer to the skillet with the onion, olive oil, salt, and pepper, for the last few minutes).
3. Toss a couple of big scoops of pulled pork into the skillet with the potatoes and onions, and combine well.
4. Add the diced avocado, give one last toss, and plate each portion with a poached egg over the top (click here and scroll through to the comments for your suggestions re: how to best poach those eggs).