Ingredients
- 450 g pulled pork
- 12 large eggs
- 450 g hash brown potatoes
- 450 g shredded cheddar cheese
- 12 flour tortillas (about 13 cm in diameter)
- Salt to taste
- Pork seasoning blend of your choice
- Hickory BBQ sauce
- 2–3 tbsp canola oil for the griddle
Instructions
- Preheat the Blackstone griddle to medium heat. Spread a thin layer of canola oil over the griddle surface.
- The following steps (3–5) can be prepared at the same time.
- Add the pulled pork to the griddle and season to taste with the seasoning blend. Cook for 6–10 minutes, or until the edges are crispy.
- Crack all 12 eggs directly onto the griddle. Season with salt to taste. Cook the eggs to your desired doneness.
- Add the hash brown potatoes to the griddle and season with salt to taste. Cook until both sides are crispy.
- Once the hash browns are ready, add the shredded cheddar and stir with spatulas until the cheese has melted.
- Warm the 12 flour tortillas on the griddle until soft and lightly toasted.
- Assemble the tortillas. Divide the hash browns, eggs and pulled pork evenly among the 12 tortillas. Serve with hickory BBQ sauce.