Pork 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.
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.
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.