Pulled Pork - Non Egg Division

dmchicago

Got this recipe in my inbox Friday morning. Looked tasty so went for it.

https://cooking.nytimes.com/recipes/1020877-braised-pork-allarrabbiata?te=1&nl=cooking&emc=edit_ck_20200221&campaign_id=58&instance_id=16142&segment_id=21492&user_id=aed57b0f22513a745c2625c3d61a0a6a&regi_id=8022668920200221

Was delicious. Served over polenta.

Then this morning over avacado toast with a fried egg.

GregW

If looks count for anything, that has to be delicious.
A really good looking cook, and nice pictures.

GrateEggspectations

Both cooks look pretty great in my books. PP and polenta is not a combo I’ve witnessed or tasted before, but I can imagine it being epic. 

Battleborn

I could go for the PP, eggs and toast when I wake up with a hangover on the morning.

johnnyp

Looks excellent

dmchicago

GregW said:

If looks count for anything, that has to be delicious.
A really good looking cook, and nice pictures.

Thanks!

dmchicago

GrateEggspectations said:

Both cooks look pretty great in my books. PP and polenta is not a combo I’ve witnessed or tasted before, but I can imagine it being epic. 

Thanks!

The recipe suggests serving over polenta or tube pasta. I thought polenta would be more interesting. I’m not sure I’ve ever made polenta before but it was easy and a great accompaniment to the spicy pork. 

dmchicago

Battleborn said:

I could go for the PP, eggs and toast when I wake up with a hangover on the morning.

Pretty good without a hangover too. 

I make “regular” pulled pork eggs Benedict often with leftover Egged pork butt. Great hangover helper. 

JohnEggGio

More similar than different - one of my favorites- eggs over chili.  Hope it helps...went a little deep into the Jameson last night.

YukonRon

That looks beautiful. Great presentation and thank you for sharing the link.