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Slow cooker pulled pork is the easiest, most tasty lazy-day dinner – and be sure to make plenty because leftovers for breakfast are one of life's greatest pleasures
Make sure you make extra pulled pork, so you have leftovers for breakfast the next day
How do I love you, pulled pork? Let me count the ways!
I can’t remember when pulled pork came into my life, at least a few years ago, but it’s been a constant fixture on the menu ever since. It’s so easy to make and it’s so delicious, especially when stuffed in a bun with all of the trimmings: crisp iceburg lettuce, crunchy dill pickles, creamy mayo and yellow hot-dog mustard. My dear friend Lisa has revolutionized my life in so many ways and one of those ways was introducing me to leftover pulled pork for breakfast.
Ealier this year, after returning to Canada following nine months in spectacular Sydney, Australia, we spent two wonderful months with my dear friend Lisa and her snazzy new husband Ryan at their home in Whistler. I will take the credit for introducing Lisa to pulled pork, but she took it one step further by putting leftovers on a fried egg for breakfast. And a new tradition was born. Now I always make plenty of extras for an indulgent, mid-week, pick-me-up gourmet breakfast: pulled pork on a cheese-topped fried egg over a toasted ciabatta bun. Yum-o-rama!
A great beer to pair with this meal (for dinner, not breakfast, silly) is one that I discovered at Guilt and Company in Gastown. It’s a Belgian Pale Ale called Caracole Ambrée, and was the night’s feature for their beer and cheese pairing (I had two beers and two large hunks of cheese for dinner that night. Heaven). It’s so good that saying it’s amazing doesn’t do it justice, and it has the cutest label with an adorable, caped snail.
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