Recipe Details

Pulled Pork Scramble

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4


Cook to 145 F with 3 minute rest


6 ounces cooked pulled pork
6 large eggs
Salt and pepper
1 tablespoon olive oil
1/2 small red bell pepper, cored and cut into 1/4-inch dice
1/2 small green bell pepper, cored and cut into 1/4-inch dice
1/2 small onion, cut into 1/4-inch dice
1/4 cup Cheddar cheese, OR Monterey Jack, or mozzarella, shredded, divided

Cooking Directions

In a large bowl, lightly beat the eggs. Season with salt and pepper and set aside.

In a large skillet over medium heat, warm the oil. Add the pork and stir occasionally until hot, about 1 minute. Transfer to a plate or bowl, cover loosely to keep warm, and set aside.

Return the skillet to medium heat, add the bell peppers, and cook, stirring occasionally, for 1 minute. Add the onion and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the eggs and cook, stirring occasionally, until the eggs are softly set, about 2 minutes. Stir in about half of the pork. Cook, stirring occasionally, until the eggs are set, about 1 minute.

Scatter the cheese and the remaining pork on top and serve.

Makes 4 servings

Serving Suggestions

This hearty scramble can be doubled if you’re cooking for a crowd (use two skillets) or halved for fewer servings (use a medium skillet). To give it an Italian spin, use mozzarella cheese and top it with chopped fresh basil. For a Latin spin, use Cheddar or Monterey Jack cheese and serve hot sauce and tortillas on the side.

Nutrition Information

Calories: 230 calories
Protein: 14 grams
Fat: 14 grams
Sodium: 270 milligrams
Cholesterol: 360 milligrams
Saturated Fat: 5 grams
Carbohydrates: 4 grams
Fiber: 1 grams

User Added Photos

Have you prepared this recipe? Upload a Photo. Photos must meet these file requirements:
File Size: 10mb or less
xx Dimensions (we will auto-scale)
File Types: Jpeg, Jpg, Gif, Png, Bmp, Tif

No community photos have been uploaded for this recipe.

Pork Social

Featured Video

Spice Rubbed Pork Loin BLT Sliders with Dijon Remoulade

About the Cut: Shoulder

Pork shoulder is the top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.

Read more about Shoulder  Arrow
More recipes with Shoulder  Arrow

About the Cooking Method: Sauteing

1)Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)Place pork in skillet; do not cover.
3)Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

Read more about Sauteing  Arrow
More recipes with Sauteing  Arrow

Featured Recipes

Tips and Tricks

Buying, Handling & Storage Tips

It is safe to cook frozen or partially-frozen pork in the oven, on the stove or grill without defrosting it first; the cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.

See more tips  View Recipe

Butcher's Tips

To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for medium doneness

See more tips  View Recipe

Rate this Recipe
My Rating * * * *
Review Title