Pulled Pork & Veggie Hash + Arugula Chimichurri
Serves: Serves 3-4
 
Ingredients
  • FOR THE ARUGULA BASE:
  • 3 cups Taylor Farms Baby Arugula
  • 1 tablespoon Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • Salt and Pepper, to taste
  • 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
Instructions
  1. FOR THE ARUGULA BASE:P
  2. 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.
  3. FOR THE HASH:
  4. 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.
  5. 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.
  6. FOR THE CHIMICHURRI:
  7. 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 by The Kitchen McCabe at https://www.thekitchenmccabe.com/2017/04/11/pulled-pork-veggie-hash-arugula-chimichurri/