Breakfast Recipe: Pulled Pork Eggwich

This recipe is probably my favourite way to incorporate leftovers into breakfast. Deliciously seasoned, slow cooked pork over aged white cheddar cheese, a fried egg and a whole wheat bun, topped with a slice of juicy tomato and freshly ground pepper. And, of course, accompanied by my favourite coffee. Yummy, it’s going to be a great day!

For my dinner instructions and a delicious beer pairing, head to BCLiving.ca’s food blog. I’ve tweaked the recipe a bit since that post. I’m back to favouring the tenderloin over the roast and I’ve removed the hot sauce and chili sauce and added fresh garlic. There are lots of seasonings you can play with for this recipe. Grated onion would be a nice touch, too.

Pulled Pork Ingredients

• 2 pork tenderloins, cut into thirds
• 1 cup BBQ sauce
• 3 tbsp vegetable stock or water
• 3 garlic cloves, minced

Pulled Pork Instructions

1. In slow cooker, add BBQ sauce, water or stock and garlic, and whisk to combine.
2. Add pork and stir well so that each piece is covered in sauce.
3. Cook on low for 8 hours or high for 4 hours if using a regular slow cooker, or 250-275F for 8 hours if using a roaster oven-style slow cooker. I have both kinds of slow cookers and, after lots of experimenting, have found that the regular one is better for pulled pork and the roaster one is better for roast chicken and beef.
4. When done, take two forks and shred meat. Add a little extra sauce, stock or water if it’s a bit dry.

Eggwich Ingredients

• 2 eggs
• 1/2 tsp vegetable oil
• 1/2 tsp butter
• 2 slices aged white cheddar cheese
• 2 slices tomato
• 1 tsp butter
• 1 tsp mayo
• 1 tsp fresh ground pepper
• 2 whole wheat buns
• 2 ounces pulled pork

Eggwich Instructions

1. Heat two metal egg rings in medium frying over medium heat.
2. Once hot, spray with oil and add 1/4 tsp butter to each ring, butter should sizzle.
3. Crack an egg into each ring. I like to break the yokes so the eggs cook faster and so that the yoke is more evenly distributed throughout the white.
4. Cook for about 2 minutes, then run a knife around inside of ring to detach from egg, and flip egg over, immediately topping with cheese.
5. We like our eggs over-medium so I let them cook for another 30 to 60 seconds.
6. While eggs are cooking, reheat pork, toast buns and spread with butter and mayo.
7. To assemble eggwiches, top each bun with cheesy egg, half the pulled pork, a tomato slice and half the freshly ground pepper.