Pulled Pork Hash
A southern-style skillet hash that puts your leftover pulled pork to work. Crispy potatoes, smoky pork, and a tangy Carolina finish.
Description:
This one’s comfort food with a purpose. Perfect for the morning after a big cook or when you’ve got a container of pulled pork sitting in the fridge. The potatoes get fried golden in avocado oil and butter, seasoned with PyroDust Steak Seasoning for that rich, savory edge. Toss in the pork, hit it with a splash of Carolina-style finishing sauce, and you’ve got a smoky, crispy, tangy skillet meal that works for breakfast, lunch, or late-night leftovers.
Ingredients
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3 cups frozen or fresh southern style hashbrowns
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2 tbsp avocado oil
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1 tbsp butter
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½ cup diced onion
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1½ tsp PyroDust Steak Seasoning (adjust to taste)
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2 cups chopped pulled pork (about a 60/40 potato-to-pork ratio)
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2–3 tbsp PyroDust Carolina Style Finishing Sauce (see recipe section)
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Optional: chopped parsley or green onion for garnish
Instructions
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Preheat skillet:
Heat avocado oil and butter over medium-high heat in a large cast-iron or nonstick skillet. -
Cook the potatoes:
Add hashbrowns and diced onions. Sprinkle with PyroDust Steak Seasoning.
Fry until golden and crispy, about 8 to 10 minutes, turning occasionally. Adjust time based on how crunchy you like them. -
Add the pork:
Stir in chopped pulled pork. Cook 3 to 4 minutes until the pork is heated through and starting to caramelize. -
Finish it:
Drizzle the Carolina-Style Finishing Sauce over the skillet and toss to coat evenly. The sauce should sizzle and cling lightly to the potatoes. -
Serve hot:
Plate immediately. Garnish if you want, then enjoy that mix of crispy, smoky, and tangy.