Leftover Pulled Pork Hash
By Sam Wass, Medium Well
Leftover Pulled Pork Hash is an awesome way of using up any leftover pulled pork you may have. The lovely people at Love Pork have a load of 'alternative recipe suggestions on pulled pork leftovers', but our favourite thing is to make this easy cook hash, which is great for breakfast, lunch or even dinner.
We’re taking it for granted that you know how to make pulled pork, and that you got a big enough joint to have leftovers. Anything over 2kg should probably do the job, but it depends how many hungry mouths you were feeding the day before. Meat fans will probably know that the Boston Butt is the best joint for pulled pork, but any cut of pork shoulder will do the job very nicely.
As this is a left-overs recipe you don’t need to stick to it to the letter, and you should use it as a sort of guide only. Over time you’ll no doubt develop your own recipe as you can make it in a number of ways, and we’re well aware that if you are making this for a post-bbq breakfast you may well have a hangover so going to get ingredients from the shop might not be an option, so all you really need are the pulled pork, onions and potatoes, everything else is optional.
- 400g Cooked Pulled Pork (2-3 good handfulls)
- 2 onions, chopped
- 1 tsp dried thyme
- 1 tbs olive oil
- 1 tsp Marmite
- 200ml stock (beef or chicken)
- 1 tsp cajun spice or meat rub
- 3-4 potatoes, peeled and cut
- Glug of milk for mashing
- Spoonful of butter for mashing
- Handful of grated cheese
- Handful of breadcrumbs
- Salt and pepper
Preheat the oven to 180ºC Fan/Gas Mark 6
Boil the potatoes in salted water, and when cooked ready for mashing, drain and leave to cool.
In a fairly large pan, fry the onions in the oil on a low heat for 3-4 minutes until they are nice and soft, then stir in the thyme and cook for a further 2-3 minutes.
Add the pulled pork, marmite, cajun and stock, stir everything well and heat through for 2-3 minutes to slightly reduce.
Mash the potatoes with the milk and butter.
Put the pulled pork mixture into an ovenproof dish (or individual pie dishes)and top with a layer of mashed potatoes, you want about a 1cm layer, but not too thick.
Mix the breadcrumbs with the grated cheese, and sprinkle over the mash topping, then bake in the oven for 15-20 minutes until the top has a nice brown crust.
Serve it on it’s own or with whatever you have to hand, either some leftover salad, coleslaw, red cabbage, or top with a fried egg.