Ingredients
Ingredients
- 1 Lb. of Wood Smoked Pulled Pork (without seasoning)
- 12 Large Eggs
- 1 Lb. of Hash Brown Potatoes
- 1 Lb. of Shredded Cheddar Cheese
- Salt to Taste
- Pork Rub or Rib Seasoning of Your Choice
- Hickory Barbecue Sauce of Your Choice
- 12 Small Taco-Sized Flour Tortillas (Approximately 5" in Diameter)
Steps
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Preheat the Blackstone griddle to medium heat. When heated, coat the griddle top with light Olive oil.
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Steps 3-5 are to be cooked at the same time.
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Heat 1 lb. already smoked (cooked) pulled pork on griddle top. Season to taste with Pork rub or Rib seasoning. Use spatula to turn meat as it browns.
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Crack and cook 12 large Eggs sunny side up. Season to taste with salt. Remove from griddle top when yolk is still runny.
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Cook l lb. shredded Hash browns on griddle top, flipping when bottom sides are browned.
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Add shredded Cheddar cheese to taste on top of Hash browns when they are almost finished cooking.
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Warm 12 small Taco-sized flour tortillas on griddle until slightly browned.
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Plate it up: Put equal amounts of Hash browns/Cheese, Eggs, and Pulled pork on each Tortilla. Top with Hickory flavored barbecue sauce.
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