Meat salvaged from soup bones was pulled apart and cooked slowly in its rendered oil with House On A Hill’s Spicy Spicy Blend Herb Salt. The spicy pulled pork was served with eggs, fried sunny side up and sprinkled with House On A Hill’s All-purpose Seasoning.
Spicy Pulled Pork and Egg Breakfast
Although we used meat from soup bones, you may use any boiled pork or beef to cook this dish. Just make sure that the meat is fork-tender.
- 1 kilogram cooked fatty pork or beef, cooled
- 3 to 4 teaspoons House On A Hill's Herb Salt (Spicy Blend) or more, depending on how salty the cooked meat is
- 2 onions peeled and thinly sliced
- 1 to 2 teaspoons minced garlic
- 6 large eggs
- 6 pinches House On A Hill's Herb Salt (All-purpose Seasoning)
Using two forks, pull the pork (or beef) into shreds.
Heat a large non-stick frying pan.
Spread the pulled meat on the bottom of the pan. Sprinkle with the herb salt (spicy seasoning). Cook over medium heat without disturbing until fat is rendered and the portion of the meat touching the bottom of the pan starts to brown lightly.
Stir the meat. Continue cooking with occasional stirring until nicely browned.
Add the garlic and sliced onions. Cook, stirring often, until the meat is crisp in places and the onion slices have softened a bit.
In another pan, fry the eggs sprinkled with all-purpose seasoning.
Enjoy your spicy pulled pork and egg breakfast with bread or rice, or with no carbs at all.