Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chile

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By Clint Cecil

Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chile

Name: Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chile
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/2 pounds (675g) Yukon gold or russet potatoes, cut into 3/4-inch dice (see note); 2 tablespoons (30ml) distilled white vinegar; Kosher salt and freshly ground black pepper; 10 ounces (285g) asparagus (about 1 bunch), woody ends trimmed; 1 fresh serrano chile (about 10g); 1/4 cup (60ml) rendered pork fat from roast pork shoulder or vegetable oil, divided (see note); 12 ounces (340g) roast pork shoulder, pulled into 2-inch long pieces (see note); 1/2 teaspoon ground coriander; 1/4 teaspoon chile powder; 1/4 teaspoon ground cumin; Reserved drippings from roast pork shoulder (optional); Thinly sliced scallions and/or roughly chopped fresh cilantro leaves and tender stems; Fried eggs (optional); Warmed corn or flour tortillas (optional); Lime wedges optional; Homemade or store-bought salsa verde (optional)

5 steps

Prep:30minCook:50min

Crispy Pork Shoulder Hash With Charred Asparagus and Serrano Chile Recipe Crispy pork and potatoes combine for a meal that's good any time of day. Yukon gold potatoes will hold together and will have slightly creamier centers and less crispness than russets. Russets will give you crispier results, but the potatoes will fall apart a bit. Reserved rendered pork fat from a roast pork shoulder will produce the most flavorful hash, but if you didn't save any fat (or used it up already), vegetable oil will work as well. Along with using reserved pork fat, the flavor of the hash is also improved with the addition of any reserved drippings from the roast pork shoulder. Moral of the story: Don't waste anything when you roast a pork shoulder. This recipe has been tested with both leftover roast picnic shoulder and pork butt, and while both cuts work well, we prefer the tenderness and extra fattiness of pork butt. You can read more about the difference between the two cuts here. Make-Ahead and Storage The hash is best enjoyed right away, but it can be refrigerated in an airtight container for up to 2 days. Reheat and re-crisp in a cast iron skillet with 1 tablespoon (15ml) of rendered pork fat or vegetable oil before serving.

Updated at: Thu, 17 Aug 2023 01:09:21 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories340.4 kcal (17%)

Total Fat18.9 g (27%)

Carbs24.5 g (9%)

Sugars2.8 g (3%)

Protein18.5 g (37%)

Sodium276.4 mg (14%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

675gYukon gold potatoes

or russet, cut into 3/4-inch dice

30mldistilled white vinegar

kosher salt

freshly ground black pepper

285gasparagus

woody ends trimmed

10gserrano chile

fresh

¼ cuprendered pork fat

from roast pork shoulder, or vegetable oil, divided

340groast pork shoulder

pulled into 2-inch long pieces

½ teaspoonground coriander

¼ teaspoonchile powder

¼ teaspoonground cumin

drippings

reserved, from roast pork shoulder, optional

scallions

Thinly sliced

fresh cilantro leaves

roughly chopped tender stems

eggs

Fried, optional

corn tortillas

Warmed, or flour, optional

Lime wedges

optional

salsa verde

Homemade or store-bought, optional

Instructions

Step 1

For the Hash: Place potatoes in a 3-quart saucepan and cover with 2 quarts cold water. Add vinegar and 2 tablespoons kosher salt. Bring to a boil over high heat. Reduce to a simmer and cook until barely tender, about 7 minutes after coming to a boil. Drain potatoes in a colander, then set aside.

Step 2

Meanwhile, heat a large cast iron skillet over high heat for 5 minutes. Add asparagus and serrano to the pan and arrange in a single layer. Cook, turning occasionally until asparagus and serrano are charred all over and asparagus is just cooked through, 4 to 6 minutes for thin spears, 5 to 8 minutes for thick spears. Carefully add 1 teaspoon (5ml) pork fat (or vegetable oil) to the skillet, toss to coat vegetables, and season lightly with salt and pepper. Transfer vegetables to cutting board. Once vegetables are cool enough to handle, cut asparagus into 2-inch pieces and de-seed and finely mince the serrano. Set aside.

Step 3

Wipe out skillet, return it to stovetop, and lower heat to medium. Add 1 tablespoon plus 2 teaspoons (25ml) pork fat (or vegetable oil) and pulled roast pork shoulder to now-empty skillet, and arrange pork in a single layer. Season lightly with salt and pepper, and cook, stirring occasionally, until pork is golden brown and crisp on all sides, 8 to 10 minutes. Using a slotted spoon, transfer pork to a plate and set aside.

Step 4

Add remaining 2 tablespoons (30ml) pork fat (or vegetable oil) to skillet and increase heat to medium-high. Add potatoes and arrange in as even a single layer as possible. Season lightly with salt, and cook, stirring and tossing occasionally, until potatoes are deep brown and crisp on all sides, about 20 minutes. Add coriander, chili powder, and cumin and cook, stirring frequently, until fragrant, about 30 seconds. Return pork, asparagus, and serrano to the skillet, along with any drippings reserved from roast pork shoulder (if you have saved them), toss to combine, and continue to cook until all components are heated through, about 2 minutes. Season with salt and pepper.

Step 5

For Serving: Sprinkle scallions and/or cilantro over the hash, and top with fried eggs (if using). Serve right away, passing warmed tortillas (if using), lime, and salsa verde at the table.

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