Meet Mark

Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

Tell Me More
Stay Connected
September 12, 2015

Pork Debris

By Worker Bee
21 Comments

Pork-Debris1Pork Debris is a brunch dish that’s usually a happy accident. A pork shoulder is roasted the day before for dinner, there happens to be leftovers, so why not fry the pork up with an egg for breakfast the next morning? However, there’s nothing wrong with making Pork Debris a deliberate meal, either. As in, a pork shoulder goes into the Crock Pot at bedtime so you can wake up to the aroma of slow cooked pork for brunch.

Pork Debris is a great recipe when you’re having people over for brunch and don’t feel like making much of an effort. The food basically cooks itself; you just have to fry a few eggs to throw on top. It’s a big, satisfying meal that will keep you well fueled through the afternoon.

This recipe is also a good reminder that any large cut of slow cooked meat, be it beef, pork or lamb, can several day’s worth of easy breakfasts. You don’t even have to bother with the egg on top. Just reach in the fridge, slice yourself some meat, and away you go.

Servings: 4

Time in the Kitchen: 20 minutes, plus 8 to 10 hours to slow cook the pork

Ingredients:

  • 3.5 pound pork shoulder (twine and/or netting removed) (1.6 kg)
  • 1 teaspoon kosher salt (5 ml)
  • 1 teaspoon chili powder (5ml)
  • 2 teaspoons smoked paprika (10 ml)
  • 1 teaspoon cumin (5 ml)
  • ½ teaspoon cinnamon (2.5 ml)
  • 2 yellow onions, sliced
  • 3 garlic cloves, sliced
  • 1 green bell pepper, finely chopped
  • 4 eggs, poached or fried

Instructions:

In a small bowl, mix together the salt, chili powder, smoked paprika, cumin and cinnamon.

Rub the pork shoulder down thoroughly with the spice mixture.

Lay the onions and garlic down on the bottom of the slow cooker. Set the pork on top, fat side up. Add 1/2 cup water. Cover and cook on low for about 8 hours until the pork is fork tender and easily pulls apart.

Remove the pork and strain the liquid from the slow cooker, reserving the onions and garlic.

Let the meat cool slightly, then shred the pork into bite-sized pieces, discarding any overly large pieces of fat. Set aside about 4 cups of shredded pork. Save the rest for another meal.

Pork Shoulder

Heat a wide cast iron skillet over medium high heat. Add the 4 cups of shredded pork and the bell pepper. Fry until the pieces of meat get crispy around the edges.

Add the reserved onion and garlic from the slow cooker. Cook to heat through.

Serve the meat, adding a poached or fried egg on top.

Primal

Primal

Subscribe to the Newsletter

If you'd like to add an avatar to all of your comments click here!

Leave a Reply

21 Comments on "Pork Debris"

avatar

Sort by:   newest | oldest
Julie
Julie
2 years 11 days ago

I would go ahead and add some caulk or carrots to the slow cooker as well to have a more filling meal.

ntrojnky
ntrojnky
2 years 11 days ago

What kind of caulk do you recommend? Silicone?

Julie
Julie
2 years 11 days ago

It obviously was supposed to be cauli (as in cauliflower) but auto correct (which often is not) did it’s job. I don’t make mistakes, auto correct does 😉

Glad I was able to amuse everyone.

Paleo Bon Rurgundy
2 years 10 days ago

Thank you for clarifying, I thought you were really REALLY into snout to tail eating… Waste not want not!

Lisa in Northern California
Lisa in Northern California
2 years 11 days ago

My first laugh today. 🙂

Julie
Julie
2 years 11 days ago

OOOO weee nothing like a good caulk marinade, sticks to your ribs

Shary
Shary
2 years 11 days ago

Love the name: “We’re having debris for breakfast…with some caulk for good measure.” Hmm, wonder why everyone left in such a hurry… Seriously, it looks like a keeper.

Valerie
Valerie
2 years 11 days ago

Since I have never put cauliflower in the crock pot, do you put it in at the beginning or towards the end. I would think it would get mushy. But I think it would be a great addition.

wildgrok
wildgrok
2 years 11 days ago

wow worker bee, you are good! thanks for this magnificent idea!

PeterW
PeterW
2 years 11 days ago

If you don’t mind my asking, why discard any of the fat?

Paleo Bon Rurgundy
2 years 10 days ago

Discard doesn’t mean dispose. Suppose you could save it for cooking veggies. Texture/palate/mouth feel is a personal factor in removing fat form a dish; it can be too silky/fatty, coating the mouth, can also cause some post digestion affects, e.g. greasing the skids. Ultimately it depends on the cut. A rough rule of thumb is pork shoulder from a “lean pig” is about 30% fat vs a larder pig, which is higher fat (usually the exterior). Heritage breeds differ.

Nick
Nick
2 years 1 day ago

Combining the fat with the discarded liquid = tasty sauce. Take that Sweet Baby Ray’s!

Nicole
2 years 10 days ago

We have this as a local dish called “sisig” taste great and usually with a beer (not healthy) Thanks for sharing this to the world 🙂

Wenchypoo
Wenchypoo
2 years 10 days ago
My meat vendor at the farmer’s market sells “seasoning pieces”–either bacon or ham. I imagine this must be the stuff too small to fit through a slicer, and they cut it up into stew-sized chunks (with gobs of fat still on it), and sell it for seasoning. I purchase packages of this, take it home, fry it up, put the cooked bits though a food processor to grind them up, and then combine them with thawed cauli rice (previously made and frozen) , about 1T. pico de gallo, and 1T. of butter, and call it dinner. I pour off and… Read more »
Paleo Bon Rurgundy
2 years 10 days ago

Salt pork?

Paleo Bon Rurgundy
2 years 10 days ago

“Pork debris” are the scraps from butchering a pig I turn into sausage; or a shot gone awry on a wild boar. The idea in this recipe falls under a scrapple. Regardless, looks tasty.

kravinec
kravinec
2 years 9 days ago

“…discarding any overly large pieces of fat” ? Am I reading MDA or some “Fat is bad” conventional-wisdom guided recipe site?

Shelley
Shelley
2 years 8 days ago

What a coincidence that a big ole piece of pork for the slow cooker was already on my shopping list. Going to have to try this, sounds delish!

Runner Joe
1 year 6 days ago

This looks amazing.

Kyle
Kyle
10 months 21 days ago

Ok, so I have a question with the rub I just made it and while tasty I’m wondering if I were to change the rub slightly by adding some brown sugar like a “traditional” barbecue, if say 2-3 tbs of brown sugar would ruin the dishes primalness all together.

Rob Jook
10 months 20 days ago

This is so delicious 😀

wpDiscuz