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.
- Pulled Pork
- Baked Beans
- Mayo, optional
- BBQ Sauce, optional
- Prepare the pulled pork and baked beans according to the instructions. Set aside.
- Fry the egg in the griddle or saute pan over medium-low heat. For sunny-side up, place a lid over the egg.
- 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.
- In the meantime toast the bagel halves.
- Once toasted, top the bottom bagel half with pulled pork, then baked beans. Place the fried egg on top.
- Spread BBQ sauce or mayo on the top bagel half and top the sandwich off.
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.
- 4-8 pound bone-in trimmed pork butt
- ½ cup cane syrup
- ½ cup salt
- ¼ cup ground black pepper
- ¼ cup cumin
- 2 tablespoon mustard powder
- 1 tablespoonChili powder
- 1 tablespoon Cayenne powder
- Preheat an oven to 275°F. Place a rack at the lowest point in the oven.
- Mix the salt, black pepper, cumin, mustard powder, chili powder and cayenne powder together in a bowl and set aside.
- Heat the cane syrup over medium heat until it has thinned, about 2 - 5 minutes.
- 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..
- Place the pork butt in the oven and cook at 275°F for 1.5 hours per pound.
- 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.
- Remove from the oven and let rest until it has cooled enough to work with.
- Pull apart the pork with your hands or a fork.
What’s your favorite pulled pork recipe?