One-Pan Pulled Pork Breakfast Skillet

Preheat your oven to 140°C (280°F). Place the pork shoulder in a roasting tin lined with baking paper. Rub the fragrant spice mix from the BBQ Pulled Pork Kit all over your pork. Now scoop out 2 tablespoons of the Sticky Chilli BBQ Sauce and rub that over the pork too (save the rest of the sauce for later). Pour in enough water to reach 2cm up the side of the pork (the extra liquid keeps your pork juicy and creates a sauce at the end). Cover the pork with baking paper and then enclose the entire tin with foil. Slow roast for 3 hours or until fork tender, then remove from oven.

Transfer the pork to a large bowl or tray. Use forks to pull the pork apart. Mix through the rest of the BBQ sauce and drizzle over some of the pan juices. Season with salt to taste.

Preheat your oven to 200°C (390°F). Cook potato gems on a baking tray for 15 minutes or until golden and crispy. Remove tray from the oven and increase temperature to 220°C (430°F).

Arrange 250g (9 oz) of the cooked pulled pork (if you’ve made the pulled pork from scratch, save the rest for other recipes such as our Pulled Pork Roti Wraps  and Leftover Pulled Pork Spring Rolls ) and tater tots evenly in a greased skillet. The pork should be nice and saucy – if you need to loosen things up a little or like things extra saucy, feel free to add some sweet chilli sauce or some Marion’s Kitchen Sticky Chilli Ginger Marinade. Sprinkle over the mozzarella cheese, and mix until roughly combined. Make a small well on one side of the skillet and crack in the egg. Transfer the skillet to the hot oven and cook for 8–10 minutes or until the egg is cooked to your liking.

Garnish with red chilli and coriander leaves. Serve warm as is, or with toasted sourdough.

– If the Marion’s Kitchen BBQ Pulled Pork Kit is unavailable where you are, you can use 250g of leftover pulled pork from another recipe of your choosing and skip straight to Step 3.