Pulled Pork & Eggs (CS)

By hmp13

Ingredients

• 1 pound pulled pork, pulled into shreds, juices reserved
• 2 teaspoons plus 2 tablespoons salt
• 1/4 teaspoon white pepper
• 2 tablespoons white vinegar
• 8 large eggs
• Jalapeno cornbread
• 2 tablespoons butter
• 2 tablespoons chopped fresh cilantro
• Tomatillo sauce

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350. Warm the pulled pork with all reserved juices, 2 teaspoons salt, and the pepper in a sauté pan over medium high heat. The juices will become a creamy gravy, which will keep the pork moist.

Fill a 6 quart saucepan ¾ full with water. Add the 2 tablespoons salt and vinegar to the water and bring it to a lively simmer over medium heat.

Crack 1 egg into a small bowl. Imagine that the pot is a clock and make sure the handle is 9:00. Starting at 12:00, drop the egg carefully into the simmering water. Drop the next egg in at 1:00, then 2:00, and so on. This way you will know in which order to remove the eggs from the water. The eggs should be removed with a slotted spoon when they are still jiggly but the yolks are set, after about 1 ½ to 2 minutes.

While the eggs are poaching, cut 4 slices of cornbread. Butter and toast them in the oven until crisp and the butter is melted.

To assemble, place a quarter of the pulled pork in the center of each plate, making sure to include some of the gravy. Place 2 poached eggs on top and sprinkle with ½ tablespoon of the chopped cilantro. Serve with a cornbread slice and tomatillo sauce on the side.