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Pulled Pork & Veggie Hash + Arugula Chimichurri

Ingredients:

For the arugula base:

For the hash

  • ½ pound Slow Cooked Pork(I used boneless ribs and cooked them in the slow cooker with a little olive oil and salt for 4 hours on high)
  • 2 tablespoons Olive Oil
  • 2 cups Red or Gold Potatoes, cubed
  • 3 Carrots, peeled and diced
  • 1 small Sweet Onion, cut in half and sliced thinly
  • Salt and Pepper, to taste
  • 3-4 Eggs, poached to desired doneness

For the chimichurri

  • 2 cups Taylor Farms Baby Arugula
  • ½ bunch Cilantro
  • ½ bunch Parsley
  • 3 Garlic Cloves
  • ½ teaspoon Sea Salt
  • 12 teaspoon Ground Black Pepper
  • 1 pinch Red Pepper Flakes
  • ¾ cup Olive Oil
  • ¼ cup Red Wine Vinegar

Directions

For the arugula base:

  • Place the arugula in a bowl and drizzle with the olive oil, vinegar, and a few pinches of salt and pepper. Toss until arugula is thoroughly coated. Lay arugula in an even layer on a serving platter. Refrigerate while you make the hash.

For the hash

  • Heat the olive oil in a saute pan to medium high. Add the carrots and potatoes to the pan and saute, stirring occasionally, for 10 minutes. Add the onion and saute for another 5-7 minutes, or until all vegetables are very tender. Shred the cooked pork and toss in with the vegetables. Season to taste with salt and pepper.
  • Spoon the hash over the arugula salad and top with the poached eggs. Generously drizzle the chimichurri over the top of the hash and serve immediately.

For the chimichurri

  • Place all ingredients in a blender and process for 45 seconds +, or until garlic and herbs are broken down into tiny pieces. Store in an airtight container in the fridge.

Recipe courtesy of The Kitchen McCabbe.