STUFFED HASH BROWNS

Stuffed Hash Browns image

Provided by Food Network

Time 9h30m

Yield 8 servings

Number Of Ingredients 19

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8 pounds pork shoulder
2 tablespoons coarse salt
Black pepper/granulated garlic blend
2 tablespoons chipotle hot sauce, such as Tabasco Chipotle
1/4 cup liquid smoke
1/4 cup liquid aminos
Canola oil, for cooking
4 pounds raw shredded hash brown
Butter substitute, for drizzling
2 1/2 cups shredded Asiago cheese
16 slices Cheddar
8 eggs
Whole wheat sourdough toast, for serving
Diner Black Pepper Jalapeno Sauce, recipe follows
2 cups sour cream
1 cup diced pickled jalapenos
1 cup mayonnaise
1 1/2 tablespoons ground black pepper
1 tablespoon granulated garlic

Steps:

Preheat the oven to 225 degrees F.
Butcher pork into two equal portions.
Place pork in a roasting pan and apply salt black pepper/garlic, chipotle hot sauce, liquid smoke and aminos, rubbing into all surfaces.
Cover in foil and roast 8 hours or up to overnight.
Use spatulas to pull pork and prepare for the grill.
Heat a cast-iron griddle to 400 to 450 degrees F.
Apply canola oil to griddle. Place 1 portion (8 ounces) hash browns on canola. Drizzle hash browns with butter substitute.
Cook until browned perfectly on both sides and the inside is smooth and creamy. Adjust temperature to achieve a sizzle. Never put oil directly on top of the hash brown. When one side is browned, flip and finish the other side.
Apply 1/3 cup Asiago to grill to melt. Set hash brown on top of Asiago and split hash brown. Apply a Cheddar slice to each side of hash brown. Place pulled pork portion on the non-Asiago side of the hash brown.
When Asiago has begun to brown, flip that side of hash brown on top of the other and cover to melt internal cheese. Cook a perfect over easy egg for the top. Serve with sourdough toast and drizzle with Jalapeno Sauce. Repeat for remaining portions.
Mix together the sour cream, jalapenos, mayonnaise, pepper and granulated garlic in a bowl.