I have been on a pulled pork taco binge lately- I made them for all of my amigos over Memorial Day weekend and again this Sunday for my pops on Father’s Day. I think I could eat them everyday, no, I KNOW I could eat them everyday.

My pulled pork has a first name, it’s P-U-L-L-E-D

My pulled pork has a second name, P-O-R-K

I love to eat it everyday, and if you ask me why I’ll sayyyyyyyy

Maybe I left Nashville too early?

Anyhoo… as my brain wheels started turning, I was thinking what ELSE I could do with pulled pork… make a sandwich… no. Make a breakfast hash… maybe. Top it over some polenta with an avocado cream sauce…HECK YEA!

Using some pulled pork leftover from Father’s Day- this really came together fast.

Pulled Pork, makes a whole heck of alot (about 10-15)

1 whole pork shoulder, 5-7 pounds

1 large yellow onion

2 Tablespoons brown sugar

1-2 teaspoons chipotle powder

2 Tablespoons of honey

2 cups fresh squeezed orange juice, about 2 oranges

1 cup fresh squeezed lime juice, about 4-6 limes

S&P

Preheat the oven to 300 degrees. Peel the onion and cut into large wedges and layer on the bottom of a large dutch oven or oven safe pot. Generously salt and pepper the pork, then rub with chipotle powder and place on top of the onions. Pour orange and lime juice into the pot then drizzle in honey and brown sugar.

Cover the pot with a lid and put it in the oven. Cook the pork for at least 6 hours turning two or three times during the cooking process. After about 6 hours check you pork. With a fork make sure the meat is just falling apart- if it’s the least bit tough keep cooking!

Remove from the pot onto a board and pull apart all of the pork with 2 forks. Once it’s all bite sized, add it back to the juice and keep warm until you are ready to serve.

Use the leftovers for tacos, sandwiches or whatever your heart desires. It also freezes nicely with the juice

Polenta Cakes

2 cups polenta, fine corn meal

4 cups water

4 cups chicken or vegetable stock

pinch of salt, or 2

2 Tablespoons grapeseed oil

Spray a 9×13 baking dish and set aside. In a large sauce pan bring the water and stock to a boil. Season with salt and gradually pour in the polenta. Reduce the heat to low and continue stirring until the polenta absorbs all of the moisture.

Transfer polenta to prepared baking dish. Cover with saran wrap smoothing it right on top of the polenta. Place in the fridge for about an hour to set up.

To make the cakes: cut the polenta into large squares. Heat a large sauté pan over medium heat and add about 1 tablespoon grapeseed oil. Once the oil is hot add your polenta squares and cook until the cakes are golden brown on both sides, about 3-4 minutes per side. Transfer to paper towel and let cool about 1 minute.

Avocado Cream Sauce

2 large avocados

1/2 cup lime juice

1/4 cup sour cream

2 tablespoons cilantro

S&P

In a food processor add the avocado insides and lime juice. Pulse until incorporated. Add the sour cream and cilantro and pulse until incorporated. Add a pinch of salt and pepper and pulse a few more times.

Just assemble and enjoy!