Leftover Pulled Pork Breakfast Burrito

Cook Time

10 -15 mins

Cooking Method

Smoking

Cuisine

Hawaiian

Difficulty

Easy

Prep Time

10 mins

Servings

5



Ingredients


Cotija Cheese

5 Egg Whites

5 Eggs

1 -2 (stems and desired amount of seeds removed) Jalapeno Peppers

2 tbs Olive Oil

Pepper

Leftover (2-3 oz) Pulled Pork

Red Bell Pepper

Pineapple Salsa

Salt

2 - 3 cups Spinach

½ medium Sweet Onion

5 large Tortillas



Recipe Highlights


Did you smoke pulled pork last night for dinner and are wondering what to do with what’s left? This Leftover Pulled Pork recipe is perfect for meal prepping or a quick breakfast. A traditional recipe, with a delicious fusion of Hawaiian and Southwestern flavors, this burrito is a filling meal and makes a wonderful dish for brunch.

This recipe goes great with our Hawaiian Pulled Pork. (link to the recipe once it is live) Be sure to check it out!


Cooking Instructions


  1. Turn your Country Smoker to “smoke”. Once the fire pot has caught turn your grill up to 350°F-400°F and close the lid.
  2. Dice the jalapenos, onions and bell peppers (set the bell peppers aside). Once your Country Smoker is to temp, lightly season your cast iron with olive oil and then add the onions and jalapenos to the cast iron. Place the cast iron directly on the grates. Cook for 5-7 minutes, or until the onions start to turn opaque and the jalapenos start to brown.
  3. Then add ½ tbs of olive oil and the diced bell peppers to the pan. *Caution, the pan will be hot. Be careful when adding oil to pan to avoid splatter.
  4. Mix the eggs and the egg whites in a bowl, along with the salt and pepper to taste. Add to the cast iron.
  5. Add the pulled pork to the scramble. Cook the eggs until done and desired consistency is reached: 5-6 minutes.
  6. While the eggs are cooking toss your tortillas on the grill to heat them up.
  7. Remove the tortillas and scramble from the grill. * Caution: the cast iron will be HOT. Make sure you use a grilling glove to remove it.
  8. Plate the tortillas and add the spinach, then layer in the scramble and top with cotija cheese, pineapple salsa and/or your sauce of choice. Feel free to add your favorite toppings, like avocado, beans and cheese! *Cheese makes everything better.


Special Tools


  • Bowl
  • Cast Iron Pan
  • Cooking Spoon


Country Smoker's Tip


Pair this lighter fare with a Kona Big Wave or pinot noir rose to bring out all the flavors.


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