Chasing Delicious | Pulled Pork BBQ Breakfast Sandwich
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Pulled Pork BBQ Breakfast Sandwich at Chasing Delicious

Pulled Pork BBQ Breakfast Sandwich

I will now employ a series of Texas cliches to convince you that this is a typical breakfast for us.

You see, in Texas everything is bigger, including our breakfast sandwiches. We all ride around on horses and start our morning moving hay stacks and mending bard wire fences. Our jeans are tight and our belt buckles huge. We speak in cowboy slang and with long drawls.

In Texas our food pyramid is simply the different types of meet. And we all eat six servings of beef a day. Traffic jams are caused by cattle drives and everyone has a big ole Lone Star Flag flying proudly from the bed of their truck. We work hard, play harder, and always have a cold beer in our hands.

We spend our mornings fishing and our weekends deer hunting. Our breaksfasts our huge, our lunches a bit bigger and our dinners are even bigger. And for every meal we eat BBQ that’s been slowly cooking on a centuries old BBQ pit since last week.

And this is what we eat for breakfast in Texas.

[print_this]

Pulled Pork BBQ Breakfast Sandwich

[tabs tab1="Information" tab2="Yield" tab3="Difficulty" tab4="Time" tab5="Serving Suggestions"] [tab id=1]Substitute the pulled pork with your favorite BBQ meat.  [/tab] [tab id=2]This recipe will yield  1 sandwich. [/tab] [tab id=3]This recipe is easy. See the recipe difficulty key for more information.[/tab] [tab id=4]This recipe will take about 5 minutes. [/tab] [tab id=5]Serve immediately.  [/tab] [/tabs]

Tools

Griddle or Saute Pan
Toaster

Ingredients

Bagel
Pulled Pork
Baked Beans
Egg

Mayo, optional
BBQ Sauce, optional 

 

Instructions

1. Prepare the pulled pork and baked beans according to the instructions. Set aside.

2. Fry the egg in the griddle or saute pan over medium-low heat. For sunny-side up, place a lid over the egg.

Note: By placing a lid over the egg, the trapped steam will cook the top of the egg without requiring flipping. This will leave the yolk  runny.

3. In the meantime toast the bagel halves.

4. Once toasted, top the bottom bagel half with pulled pork, then baked beans. Place the fried egg on top.

5. Spread BBQ sauce or mayo on the top bagel half and top the sandwich off.

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Pulled Pork: This is a recipe that requires a full day of low and slow cooking. The leftovers from this make the perfect fixings for a breakfast sandwich. As for serving pulled pork, that’s up to you. In Texas we don’t add BBQ sauce to our BBQ. You can put it on the side but that’s it. This is how I suggest serving pulled pork as on its own with the rub, it’s incredible.

[print_this]

Pulled Pork BBQ Breakfast Sandwich

[tabs tab1="Information" tab2="Yield" tab3="Difficulty" tab4="Time" tab5="Serving Suggestions"] [tab id=1]Substitute the pulled pork with your favorite BBQ meat.  [/tab] [tab id=2]This recipe will yield 2-6 pounds of pulled pork. [/tab] [tab id=3]This recipe is intermediate. See the recipe difficulty key for more information.[/tab] [tab id=4]This recipe will take about 6-10 hours. [/tab] [tab id=5]Serve immediately. Store the left overs in the fridge for a few days.  [/tab] [/tabs]

Tools

Bowls
Heavy-bottomed small pot
Shallow baking sheet
Brush

Ingredients

4-8 pound bone-in trimmed pork butt
1/2 cup cane syrup

1/2 cup salt
1/4 cup ground black pepper
1/4 cup cumin
2 tablespoon mustard powder
1 tablespoonChili powder
1 tablespoon Cayenne powder

Instructions

1. Preheat an oven to 275°F. Place a rack at the lowest point in the oven.

2. Mix the salt, black pepper, cumin, mustard powder, chili powder and cayenne powder together in a bowl and set aside.

3. Heat the cane syrup over medium heat until it has thinned, about 2 – 5 minutes.

4. Place the pork butt on a shallow baking sheet, fat side up. Liberally rub the pork butt with the cane syrup and then generously with the Texas Dry Rub. Let sit for 1 hour until it reaches room temperature..

3. Place the pork butt in the oven and cook at 275°F for 1.5 hours per pound.

5. The butt is done when it reaches an internal temperature of 180°F, though it can sustain continued cooking so long as the internal temperature doesn’t increase too much.

Tip: The longer you cook the pork butt at an internal temperature of between 180 and 190°F the more tender the meat will get. Take care not to let the internal temperature increase or it can begin to dry out.

6. Remove from the oven and let rest until it has cooled enough to work with.

7. Pull apart the pork with your hands or a fork.

[/print_this]

What’s your favorite pulled pork recipe?

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AUTHOR - Russell van Kraayenburg

Founder of Chasing Delicious, and author of Haute Dogs, Russell's works have been featured in Southern Living, Men's Fitness, Redbook, TRADHome, and Real Simple magazines and on various sites including Lifehacker, Fast Co., Business Insider, The Kitchn, Live Originally, Quipsologies, Explore, and Fine Cooking. Follow Russell on Twitter @rvank and Instagram. Get more delicious @chasedelicious.

21 Comments

0
  • Lindsey (Lou Lou Biscuit)

    HAha this is awesome! I just got back from Texas and I’m moving there at the end of the summer from California. I know you are exaggerating, but I still think I’m in for a big culture shock. This sandwich looks amazing!

  • Brandon @ Kitchen Konfidence

    Yum!! I recently made a batch of slow cooker pulled pork for a magazine article, and I have plenty of leftovers. This looks like a fantastic way to use it all up :)

  • Elle

    Yummy! Just discovered slow-cooker pulled pork and am slightly addicted! Love the idea of putting an egg and beans in the sandwich :-)

  • Robyn Stone | Add a Pinch

    Oh wow! I make pulled pork a lot – I can’t wait to try it this way!!! Yum!!!

  • misschelsmangia

    Heck yes! Made my day! Yee-haw! This is reminiscent of a breakfast taco I made with pulled pork the other day. AH-MAZING!

  • Kathy - Panini Happy

    This has got “cowboy breakfast” written all over it!! Fantastic! :-)

  • Kiran @ KiranTarun.com

    Oh my yum!! We lived in Austin for a few months and LOVED every second of it. Well, until we moved to FL ;)

  • thecitygourmand

    Looks like the ultimate hang over cure!

  • Alison @ Ingredients, Inc.

    wow looks like a home run to me!

  • shelly (cookies and cups)

    Pulled Pork for breakfast? It’s like a dream come true.

  • Sommer@ASpicyPerspective

    I say breakfast lunch or dinner!

  • Ashley Bee (Quarter Life Crisis Cuisine)

    Pulled pork and baked beans just GO together :)

  • Katie

    Sounds like I should move to Texas! Or anywhere where someone will serve me pulled pork for breakfast, for that matter

  • kita

    I’m pretty sure this sandwich is making eyes at me… Or I’m just reading too much into it. Either way… we were meant to be.

  • Jeanette

    Wow – my boys would love to move to Texas if they could have this for breakfast!

  • RavieNomNoms

    Whoa! Now if that isn’t a hearty breakfast I don’t know what is!

  • Cookbook Create

    This looks like a delicious way to start the day. I’m planning to try this on a brioche bun. I imagine the softness of the bread will soak up the extra sauce and egg yolk, and will nicely cradle the meat & egg. Thanks for the hearty inspiration. Yum.

  • Jennie @themessybakerblog

    I could totally picture myself chowing down on this sandwich for breakfast. It looks delicious! I voted. Good luck!

  • caviar recette

    I feel a lot more people need to read this, very good recipe!

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