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)