Paleo Pulled Pork Hash
A delicious paleo Pulled Pork + Bacon Hash from the Whole Smiths that you'll want to make over and over again. Whole30 and gluten-free.
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
For the pulled pork:
- 3 slices California Natural Thick-Cut Uncured Bacon chopped into pieces
- 1 9.5 pound Farmer John Bone-In Pork Shoulder Butt Roast
- 3 tablespoons salt
- 5 cloves garlic minced
For the Hash
- 1 pound yukon gold potatoes
- 5 slices California Natural Thick-Cut Uncured Bacon
- 2 [1/2] cups pulled pork
- 1 red pepper diced
- ½ red onion diced
- 1 [1/2] teaspoons salt
- ½ teaspoon smoked paprika
- ⅛ teaspoon chipotle powder
- 1 4- ounce can diced green chiles
Top with any or all of the following:
- Fried egg avocado, salsa, green onion, chopped cilantro
For the Pulled Pork:
In your Instant Pot or slow cooker, add the bacon pieces and sauté the bacon using the sauté feature until it is lightly crisped. If your device does not have a sauté feature, just add the bacon into the pot/cooker.
Generously season the pork with 3 tablespoons of salt and place into the Instant Pot or slow cooker along with the minced garlic and 5 cups of water.
To cook in your Instant Pot, use the “Meat/Stew” setting, and set the pressure to high and cook for 2 hours. In your slow cooker set the cooker to high and cook for 6-7 hours.
Once the meat is cooked, remove from the pot/cooker and use a fork to shred it into pieces.
For the Hash:
Add the potatoes to a large stock pot and fill the pot up with enough water to cover the potatoes. Bring the water to a boil and cook the potatoes for 7-10 minutes until they have softened/parboiled. Drain the potatoes and slice into cubes. Set aside.
Add the bacon slices to a large skillet (preferably cast iron) and cook for 6-7 minutes over medium heat until the bacon has crisped up. Pour the majority of the bacon grease into a glass container (reserve for later) leaving about ½ tablespoon in the skillet.
Add the pulled pork to the same skillet and cook for 5 minutes until the pork is warmed through and the edges have lightly crisped. Removed the pork from the skillet and set aside.
Add about 1 teaspoon of the reserved bacon grease to the skillet and add the chopped pepper, onion and ½ teaspoon of salt to the pan and sauté for 7-9 minutes until the vegetables have softened and lightly browned. Once cooked, remove vegetables from the skillet and set aside.
Add 1 tablespoon of the reserved bacon grease back into the pan and add the cubed potatoes along with 1 teaspoon of the salt, smoked paprika and the chipotle powder. Let the potatoes sit in the skillet for about 1 minute prior to stirring to create a crispy outside. Continue to cook the potatoes for 5-7 minutes, occasionally stirring, until they are cooked through and the edges have crisped.
Add the bacon, pork and vegetables back into the skillet along with the diced green chiles and stir to combine.
To serve top with a fried egg, avocado, salsa, green onion and chopped cilantro.