Here is a step by step guide on making Pulled Pork Hash with that never-ending leftover pulled pork from this past weekend...
This is basically like homemade corned beef hash (not that canned junk), but with pulled pork.
Here's the cast & crew:
Some of the pulled pork that you've been trying to get rid of, potatoes (I had a mixed bag of small ones, but you can use any kind), sweet onion, cheddar cheese, olive oil, salt & pepper, and....
This guy...
If you leave him out (which I have done by accident), this dish could turn out a little bland... edible, but not nearly as lip smackin' good. All the other ingredients are bland by nature, so you need him to give them a kick in the gluteus.
First things first: While the oil is heating up in the skillet on medium heat, chop the onion:
Heat the onion in the skillet until it's translucent, don't brown the onion. Turn the heat down a little bit if they look like they're going to start browning.
While the onions are cooking, chop the potatoes into little pieces. You can cut yours up even smaller than mine, or grate them really fine, just do them up however you normally like hash browns.
Mix the potatoes in with the onions once the onions are soft. You may need to turn the heat up to cook the potatoes, but don't go higher than med-high heat or you'll have a burnt mess.
Important: Make sure not to move the potatoes around a lot while they are cooking, otherwise they will just get mushy and turned into pan-fried mashed potatoes, and that's definitely not what we're going for here. You want them to stick to the pan a little and get crispy, so you only need to turn them over with your spatula about 1 time at this point. That being said, you probably don't want to try to cook this in a non-stick skillet. I cook just about everything in my coated cast iron skillet anyway.
While all that is cooking, chop the pulled pork up like this...
After a few minutes the potatoes will start to get good an tender, add the pork and the Tabasco sauce to taste. At this point I start taste testing to check the status of the potato tenderness and to see how much more salt, pepper, or Tabasco is needed.
If you don't cook potatoes a lot, you will need to know that potatoes take a while to cook, and require a lot of seasoning, so don't feel bad if they take a while and you have to keep adding more salt to get them just right. Be patient, grasshopper...
After adding the pork, let everything cook together for a minute or two. You will only need to turn the mixture over completely with a spatula about once more during the process so it gets crispy all over. Once the potatoes very tender, the last thing I add is the cheese, since it's the most likely to succeed, err, I mean, stick to the bottom of the pan and burn. You could even turn the heat off at this point when you mix in the cheese. You just want it to melt, not cook.
At this time, (before turning off the heat) I normally mix in some eggs scrambled with a little cream, or milk, but I was completely out of eggs at this particular time. Gasp! Time to reload. If you try adding eggs, be weary about cooking scrambled eggs in a cast iron skillet. If you try to do that in a normal cast-iron skillet, they will stick and turn your pan into a hot mess (Le Creuset, you're my hero!).
After the cheese has gotten all gooey, like this:
It's time to serve!
Nom nom nom. (In my best Cookie Monster voice).
There will definitely be none of this left over!
For those that don't want to wing it and need to know actual ingredient portions:
For this demo, I made 1 Bubba-sized serving (or 2 skinny people servings) and used:
- 4 small potatoes, chopped
- enough Olive oil to cover the bottom of the skillet
- 1/4 Medium-Large Sweet Yellow Onion, chopped
- Salt & Pepper to Taste
- Tabasco Sauce to Taste
- 1/4 cup grated cheddar
- 1 cup chopped up pulled pork
Thanks for Reading!
Y'all Enjoy It!
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