So I was checking out Chef Jason Roberts on Twitter to see what he was cooking these days, and I found a nice little breakfast taco for lunch that he had posted recently. Perfect! Thanks for the lunch idea, Chef! I proceeded to make my own breakfast taco for my sweet inquiring 10 year old.
I had the pulled pork from Day 2 of Winter Storm Cleon. I knew it would come in handy during this time. Cook one huge chunk of meat and serve it up in different meals for several days. (You'll see the baby kale and pulled pork salad soon.)
Crock Pot Pork Ingredients:
- A 4 - 6 lb. pork shoulder aka pork butt
- Marinade ingredients: garlic powder, soy sauce, fish sauce, black powder, turbinado sugar
- Garlic - infused extra virgin olive oil, about 1 tbsp
- 1/2 cup dry white wine
- 1 white onion, cut into large segment pieces
- Marinate the pork in a large gallon sealable bag overnight and toss to turn occasionally.
- Cook the pork roast in a slow cooker for 7 hours on low with the garlic - infused oil, white wine, and white onion. Keep it on warm setting for another hour, totaling 8 hours.
- Remove the pork and shred with 2 forks.
Poach the Egg:
- Crack an egg into a small ramekin.
- Heat 3 cups of water up to a boil in a small saucepan.
- When the water boils, reduce it to a medium simmer. Add 1 tsp vinegar. I used a coconut white balsamic vinegar.
- Swirl the water with a spatula, then add the egg. Cook about 3 -4 minutes on a low simmer
- Warm a tortilla.
- Add some shredded pork.
- Top with the egg.
- Garnish with cheese, cilantro, and chili - garlic sauce.