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Buffalo pulled pork eggs

Ready in 15 minutes
Prep 8 minutes
Cook 7 minutes
6
SERVINGS
METRIC
IMPERIAL

  • 30 ml Tabasco® Chipotle Pepper Sauce
  • 30 ml olive oil
  • 1.1 kg boneless pork roast
  • 2 ml salt
  • 1 ml pepper
  • 175 ml ketchup
  • 60 ml cider vinegar
  • 30 ml brown sugar
  • 5 ml paprika
  • 5 ml Worcestershire sauce
  • 6 egg

Instructions

Heat oil in large skillet over medium heat. Season pork with salt and pepper and brown on all sides.

Combine ketchup, vinegar, sugar, Tabasco® Chipotle Sauce, paprika, and Worcestershire sauce in slow cooker. Add pork and 2 tsp of the skillet drippings; cover and cook on low for 8 hours. Shred meat and toss in sauce.

Fry eggs and serve with pulled pork. Add a drizzle of Tabasco Chipotle to taste and slices of jalapenos for added heat.

Alternative cooking method: Brown meat in oil in an oven-safe Dutch oven or large skillet with cover. Then combine ketchup, vinegar, sugar, Tabasco® Chipotle Sauce, paprika, and Worcestershire sauce and add to Dutch oven or skillet. Cover and bake in 350°F oven for 4 hours or until fork tender.

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