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.

Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author House On A Hill


  • 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)


  1. Using two forks, pull the pork (or beef) into shreds.

  2. Heat a large non-stick frying pan.

  3. 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.

  4. Stir the meat. Continue cooking with occasional stirring until nicely browned.

  5. Add the garlic and sliced onions. Cook, stirring often, until the meat is crisp in places and the onion slices have softened a bit.

  6. In another pan, fry the eggs sprinkled with all-purpose seasoning.

  7. Enjoy your spicy pulled pork and egg breakfast with bread or rice, or with no carbs at all.