• 2 fl. oz. bacon fat
  • 1 tablespoon minced garlic
  • 1 cup sweet onion, 1/2 inch dice
  • 1 cup assorted bell peppers, 1/2 inch dice
  • 3 cups Yukon gold potatoes, skin on, blanched & cooled, 1/2 inch dice
  • 1 cup napa cabbage, julienne
  • 1 cup grape tomatoes, cut in half lengthwise
  • 1/4 cup leek, julienne
  • 1 lb. Roasted & Seared Pork Shoulder (pulled into large shreds)
  • Kosher salt and ground black pepper (to taste)
  • 4 medium eggs, sunny-side up



Roasted & Seared Pork Shoulder

Meal Course:

Breakfast, Lunch

Dish Type:



  1. Heat large sauté pan over medium-high heat; add bacon fat.
  2. Add onions, garlic, bell peppers and potatoes. Cook until edges begin to brown and heated through.
  3. Add cabbage, tomatoes, leeks and pulled pork. Season with salt & pepper and sauté until cabbage begins to wilt.
  4. Divide into four portions. Top with one sunny-side-up egg and serve.