Come on, why has it taken me so long to do this one? Vegetarians aside, I think it’s safe to say that a classic pulled pork sando is high on everyones favourite foods list.
But how does it play as an omelette? As good as you’d expect but without the carb crash afterwards.
As with many of these omelettes, it’s best to make this with leftovers. I wouldn’t expect you to spend all night slow-roasting a pork butt just for breakfast (but you’d have my eternal respect if you did).
And while making the slaw the night before would help, it isn’t necessary.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
For the Omelette
- Butter
- 1 Egg, beaten
- Cheddar Cheese, shredded
- 2 tbsp Pulled Pork in BBQ sauce, shredded (obviously)
- Crispy Fried Shallots, to serve
- Simple Slaw, to serve
For the Slaw
- 1 tsp Mayonaise
- 1 tsp Plain Yogurt
- 1 tsp Red Onion, finely chopped
- 1 tsp Celery, or Broccoli stems, finely chopped
- 1 splash Apple Cider Vinegar
- Salt and Pepper, to taste
- Mix together the slaw ingredients and season with salt and pepper and set aside. This can be made a day or two ahead of time and kept in the refrigerator for up to a week.
- Warm pulled pork mixture in pan and set aside.
- In another pan, heat butter and add egg. Top with cheese and melt slightly, add pork mixture and fried shallots. Fold omelette in preferred style.
- Top with slaw and serve.