The other day, I was watching my version of Saturday morning cartoons: Food Network “In The Kitchen”. One of my new favorite shows is the Pioneer Woman. Sure, she’s not the best on camera, but she’s a food blogger. I’m a food blogger. We have something in common.
So anyhow, there I was watching the show when she did a fancier version of my Crock Pot Pulled Pork. Just the other day, I was rereading my food diary from when I lost 35 pounds a few years ago and I noticed a common theme. Pulled pork and barbeque. Since my pulled pork had been lacking something the past few times I’d made it, I decided to try Ree’s version.
It’s quite simple, really. You lay your pork roast over a bed of onions, top with a can of chipotles in adobo, brown sugar, salt, pepper, pop and you have her recipe for Spicy Pop Pulled Pork. I made it the other day before going in to work and I gotta tell ya. It’s pretty yummy. Just spicy enough to hit all the notes on your tongue, but not so spicy you’re gulping water.
I topped our sandwiches with a little Dorothy Lane BBQ sauce. It’s the best I’ve found in Dayton.
Then, the next day, I was hunting around in my fridge for breakfast options and saw the pulled pork. The wheels in my brain started turning and I created Pulled Pork Scramble.
Scrambled eggs tossed with leftover pulled pork and topped with bbq sauce. Now, I know what you’re thinking. Eggs with pulled pork? Really?
Well according to my brother, eggs go with everything. Who am I to question a chef?
So what do you think? Do eggs go with pork and BBQ sauce?