Slow-Cooker Pulled Pork Breakfast Bowls
590Calories
53gProtein
41gFat
1gNet Carbs
Per serving · recipe makes 6. Scale any portion and auto-track it in the app.
Ingredients
- 3 lb boneless pork shoulder
- 2 eggs
- 1 tsp ghee
- Salt
Method
PREP
- Pat a 3 lb boneless pork shoulder dry and salt it heavily on every surface. If you can, do this the night before and leave it uncovered in the fridge - the surface dries and seasons all the way through.
- Set the roast in the slow cooker fat cap up and add no liquid at all. The shoulder releases far more than enough on its own.
COOKING
- Cook on low for 8 hours, until a fork twisted into the thickest part turns with no resistance.
- Lift the pork onto a board, shred it with two forks, then stir the shredded meat back through the rendered fat in the pot so it soaks every bit of it up.
FINISH
- For each bowl, fry 2 eggs in 1 tsp ghee and pile them on about 5 oz of the hot pork. Makes 6 bowls; a serving is one bowl. Reheat the pork in a hot dry skillet - 3 minutes and the edges crisp.
💡 Pro-Tip: Adding water is the mistake almost everyone makes. It boils the shoulder and washes the flavor into a liquid you then throw away. Dry slow-cooking concentrates it instead. One Sunday evening buys you five weekday breakfasts.
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