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4 from 1 vote

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
Course: Breakfast, Brunch
Cuisine: Gluten-Free, Paleo, Whole30
Servings: 4
Author: the Whole Smiths


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
  • 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.