Pulled Pork with Sriracha Egg Scramble
recipe

A delicious pulled pork dish that brings the brunch vibes of New York to your home. A perfect blend of flavorful meat and fresh toppings.
Preparation Time: 4 hours
Serving Size: 4

Ingredients:

- 1 kg pork shoulder
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 100 ml BBQ sauce
- 100 ml water
- 4 eggs
- 2 tablespoons sriracha
- 100 ml milk
- 1 tablespoon butter
- 4 buns
- 1/2 iceberg lettuce
- 1 tomato
- 1/2 red onion

Instructions:

1. Preheat the oven to 150 °C (300 °F).
2. Rub the pork shoulder with olive oil, smoked paprika, salt, and black pepper.
3. Place the meat in a baking dish, add BBQ sauce and water, and cover with foil.
4. Bake the meat in the oven for about 4 hours until tender and easily shreddable.
5. Boil the eggs in a pot for 10 minutes. Cool and peel them.
6. Mix sriracha with milk and butter, and cook the mixture in a pan until bubbly.
7. Shred the cooked pork and mix it with any remaining BBQ sauce.
8. Prepare the buns by filling them with shredded pork, lettuce, sliced tomato, and red onion.
9. Top the serving with the sriracha egg scramble.
Nutritional Information (per serving):
Calories: 650 kcal
Protein: 35 g
Carbohydrates: 45 g
Fat: 38 g

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