Pork Debris

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


  • 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


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.



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22 thoughts on “Pork Debris”

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

      1. 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.

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

  3. 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.

  4. 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.

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

    1. 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.

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

  6. 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 🙂

  7. 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 save the excess grease for future meals. This is my version of dirty rice.

    These seasoning pieces are about as cheap as organ meats, so I stock up on them.

  8. “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.

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

  10. 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!

  11. 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.