Pork debris is a brunch dish that’s usually a happy accident. You roast a pork shoulder for dinner, there happens to be leftovers, so why not fry the pork up with an egg the next morning?

Of course, there’s also nothing wrong with making pork debris a deliberate meal, either. In fact, we encourage it. Throw a pork shoulder goes into the slow cooker at bedtime so you can wake up to the aroma of pork. It’s a great recipe for when you’re having people over for brunch; you just have to fry a few eggs to throw on top.

But don’t limit it to before noon. Pork debris is one of those “perfect any time” dishes. It’s a big, satisfying meal that will keep you well-fueled all day.

This recipe is also a good reminder that any large cut of slow-cooked meat, be it beef, pork, or lamb, can become 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.

Pork Debris Recipe

Servings: 4

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

Ingredients:

• 3 1/2-pound (1.6 kg) pork shoulder (twine and/or netting removed)
• 1 teaspoon (5 ml) kosher salt
• 1 teaspoon (5ml) chili powder
• 2 teaspoons (10 ml) smoked paprika
• 1 teaspoon (5 ml) cumin
• ½ teaspoon (2.5 ml) cinnamon
• 2 yellow onions, sliced
• 3 garlic cloves, sliced
• Primal Kitchen Avocado Oil Spray
• 1 green bell pepper, finely chopped
• 4 eggs
• Salt
• Ground black pepper

Instructions:

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

Rub the pork shoulder thoroughly with the spice mixture on all sides.

Arrange the onions and garlic to cover 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. 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.

Heat a wide cast iron skillet over medium-high heat. Spray the pan with the avocado oil spray, then 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 and heat through.

Divide the pork evenly between four serving plates. Spray the same cast iron skillet with avocado oil again, then fry the eggs. Season to taste with salt and pepper.

Place one egg on top of each serving of meat. Serve immediately.

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