Pulled Pork and Sweet Potato Hash

pulled pork

This recipe comes to you via Steph Gaudreau’s Performance Paleo Cookbook. For more on Steph, the founder of Stupid Easy Paleo, check out our Q&A with her here

INGREDIENTS

For the pulled pork: 2lb (907 g) boneless pork shoulder roast or Boston butt roast
1/2 tbsp (8 g) sea salt
For the Hash: 1 1/2 (680 g) sweet potatoes, peeled and grated
2 tbsp (30 g) ghee
1 medium onion, diced
1/4 tsp + 1/2 tsp sea salt
1/2 tsp black pepper
6 eggs, optional

DAY BEFORE: Start the pulled pork. Place the shoulder roast in the slow cooker and rub it all over with 1/2 tablespoon (8 grams of salt). Cover and turn the heat on low for 12-14 hours. Once it’s done, move the meat to a large bowl and shred it with two forks. Set aside or refrigerate until you make the hash.

DAY OF: Make the hash. Heat a large skillet over medium-high heat and melt 1 tablespoon (15 g) ghee in the pan. Cook and stir the onions with 1/4 teaspoon salt until softened and slightly brown (about 5 minutes). Add the sweet potatoes, then add another tables (15 g) ghee and 1/2 teaspoon more salt. Allow the bottom of the sweet potatoes to brown over medium-high heat for about 5 minutes. Then flip in sections with a spatula and let the other side brown, another 3 to 4 minutes. Turn off the heat and mix in the pulled pork.

Form wells in the hash with a spoon and crack eggs into them. Cover the pan so the eggs steam through.

Makes 6 servings.

Macros per serving: 37G P, 22 G F, 22 G C

This recipe was reprinted with permission from Steph Gaudreau (stephgaudreau.com)