Pulled pork sandwich topped with a poached egg

This is my first recipe post now that I have branched out The In Between Girls to also include healthy recipes. Just to warn you, I eyeball and I substitute often. Food can be whatever you want it to be, so don’t feel pressured to follow a recipe. Think of it more as a guide.

I wanted to introduce you to my latest quick and healthy recipe: Poached egg on pulled pork shoulder, a bed of spinach a top of whole grain toast.

poached egg pulled pork sandwhich

Originally, I had made these carnitas because I was planning on making tacos. But that night I had forgotten I left the slow cooker on and went out to eat after work. The house smelled amazing with disappointment as I had spent $30 on dinner when I could’ve had the carnitas that had been slow cooking for the past 10 hours.

poached egg pulled pork

I heated the carnitas up in a pan and laid them on top of the spinach and toast, but I felt something was missing. It needed a sauce. It needed an egg! The previous night I had spontaneously decided I wanted to try poaching an egg because I was watching Julie and Julia. Four eggs later, and I had finally figured out when to take it out of the water.

This Pulled Pork open-face sandwich recipe includes:

  • Whole grain toast (any type of toast you like will do, I like Miltons, but this is half an Arnold multi-grain sandwhich thin)
  • Baby spinach
  • Pork shoulder
  • Paprika
  • Cayenne pepper
  • Garlic powder
  • Salt and pepper
  • Chicken stock
  • Bay leaf
  • Garlic cloves
  • Egg
  • Mrs. Dash original seasoning blend

To assemble the open faced sandwich:

  1. Toast your bread until golden brown (it should be crispy enough so it does not get soggy when the carnitas are laid on top)
  2. Put a handful of spinach on your toast
  3. Place the carnitas on top of the spinach
  4. Sit the poached egg on top of the carnitas
  5. Sprinkle with Mrs. Dash original seasoning

To make the Carnitas:

  • Pour the chicken stock in a slow cooker along with the garlic cloves and the bay leaf and turn the cooker on low
  • Make a dry rub with the paprika, a dash of cayenne pepper, garlic powder and salt and pepper.
  • Rub your pork shoulder with the spices until the shoulder becomes fully covered (it will be pretty red)
  • Gently place the pork shoulder in the slow cooker and let it cook for 8-12 hours

You can follow this slow cooker carnitas recipe, which I adhered to loosely. I opted to keep it simple with two cups of chicken stock to keep it moist.

 

2 comments

    1. I am definitely no the type of person who sticks to a recipe. Which is often why I fail at baking. With the internet, there is not shortage of food inspiration. If you don’t have the exact ingredients, I guarantee you can find a substitute in your fridge.

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