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.
Servings: 4
Ingredients
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
Instructions
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.