My easy pulled pork bowl is one of my favorite ways to use leftovers. It’s a quick breakfast that’s high in protein, low in carbs, and delicious!
People struggle with using leftovers, so it’s one of my favorite things to share on Instagram stories. Recently, I used leftovers from our favorite local BBQ spot to make this high protein pulled pork bowl, and we LOVED it. I’m already looking forward to the next time I have leftover pork to make it again!
When brainstorming a recipe, I think about textures as much as flavors. If something tastes good but has no texture, that doesn’t do it for me. The textures in this bowl are my favorite thing about it! The pork is savory and chewy, the kale has a nice bite, the tomatoes are fresh and juicy, and the cottage cheese becomes a creamy sauce that brings it all together. It’s just so darn good!
Not only is this delicious, but it packs a punch in the protein department. The pork, cottage cheese, and eggs deliver 60 grams—a great way to start your day! My second favorite thing about this recipe is that it’s so versatile. If you don’t have pork, use leftover shredded chicken or beef. Don’t like kale? Leave it out and replace it with any veggies you like.
I get a lot of messages from new cooks, and I can’t tell you how many times I get asked simple things like, “Can I use chicken instead of pork?” What might seem obvious to an experienced cook isn’t to someone who’s still learning. Remember that recipes are guides, not rules. Except for baking, which is more precise, most ingredients can be easily swapped out for what you like and what you already have on hand!
Pulled Pork Bowl Recipe
Why We Love It
- No waste. I’m passionate about food waste, and this is a great way to use up leftover pork.
- Versatile. Swap any of the ingredients with what you like.
- Nutritious. This is high in protein and nutrients to start your day off right!
- Easy clean up. Everything cooks in one pan, which means fewer dishes.
- Textures! I’m a texture girly, and I love this bowl’s combination of chewy, creamy, and crunchy.
Ingredients You’ll Need
- Pulled pork. I used leftover smoked pulled pork, but use whatever you like.
- Kale. I’ve been on a kale kick for months, but spinach, chard, and arugula will work.
- Cottage cheese. This gives us a bunch of protein and adds creaminess to the dish.
- Scallions. The top adds freshness and crunch, while the bottom gets cooked with the kale.
- Eggs. They add protein, vitamins, and minerals. I scrambled them, but cook them however you like.
- Bagel seasoning. It adds crunch and flavor. This is my all-time favorite brand.
- Tomatoes. I made this right at the end of tomato season and still had an abundance of heirloom cherry tomatoes that needed to be used. I loved the pop of sweetness they added.
Pro tip. Just one cup of pulled pork adds 33 grams of protein to this bowl. Pulled pork is a versatile ingredient that can be used in so many ways. Sometimes, I’ll pick up a few pounds from our favorite barbecue spot and freeze it in these serving-size freezer containers. It defrosts quickly for easy, high protein meals!
How To Make This Pulled Pork Bowl
- Start by gently heating the pork. To do this, place a small, nonstick pan on the stove over medium-high heat. Add about 1/4 cup of water, cover, bring it to a simmer, and let it cook until the water is evaporated. This will only take a few minutes. When the water evaporates, the pork will be ready to go without being dried out. Add the pork directly to the bowl you’ll be eating from.
- Return the pan to the heat. Add a little nonstick cooking spray or your choice of fat. Add the kale and the white part of the scallion. Cook for approximately two minutes or until the kale is just wilted but still has some texture. Remove from the pan and add it to your breakfast bowl.
- Return the same pan to the stove and turn the heat to medium-low. Again, add a little nonstick cooking spray or your fat of choice, and cook the eggs to your liking.
- When the eggs are done, add them to the bowl along with the cottage cheese and tomatoes.
- Garnish with the scallions and bagel seasoning, and enjoy!
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Helpful Tips
- If you’re like my husband and don’t mind the flavor of cottage cheese but hate the texture, add it to a small blender or food processor. Blend it for 30 to 60 seconds or until it’s smooth. This is a total game changer, and you can use that whipped cottage cheese as the base for dips, dressings, and sauces.
- This pulled pork bowl is meant to be eaten immediately as one serving, but you can use the slider in the recipe card to adjust the number of servings. As you adjust the servings, the ingredient amounts will change. It does the work for you.
- To make this for your weekly meal prep, you could assemble all the ingredients in your meal prep containers, leaving the cottage cheese on the side. When ready to eat, add the cottage cheese and any additional seasonings and garnishes.
Variations
- Any protein will work if you don’t have leftovers for this pulled pork bowl. I often use these chicken sausages if I have nothing in the fridge.
- Most grocery stores have dairy-free cottage cheese options if you’re sensitive to lactose. I recently tried Good Culture lactose-free cottage cheese, and I was surprised by how good it was. I also need to remind everyone that eggs are not dairy products.
- If you use spinach instead of kale, it will release a lot of moisture. I suggest either cooking the moisture out or squeezing it out. If you don’t, you will wind up with water at the bottom of your bowl. I love spinach, but I prefer the texture of the kale in this, and you don’t have the issue with excess moisture.
Check out our vegetarian, dairy-free, gluten-free, and low-carb recipes if you have food sensitivities! |
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Leftover Pulled Pork Bowl With Cottage Cheese
Ingredients
- 1 cup shredded pulled pork
- 1/2 cup cottage cheese
- 2 large eggs
- 1 cup kale, chopped
- 5 cherry tomatoes
- 1 scallion, thinly sliced
- Optional: Bagel seasoning
Instructions
- Start by gently heating the pork. To do this, place a small, nonstick pan on the stove over medium-high heat. Add about 1/3 cup of water, cover, bring it to a simmer, and let it cook until the water is evaporated. This will only take a few minutes. When the water evaporates, the pork will be ready to go without being dried out.
- Add the pork directly to the bowl you’ll be eating from.
- Return the pan to the heat. Add a little nonstick cooking spray or your choice of fat. Add the kale and the white part of the scallion. Cook for approximately two minutes or until the kale is just wilted but still has some texture.
- Remove from the pan and add it to your breakfast bowl.
- Return the same pan to the stove and turn the heat to medium-low. Add a little nonstick cooking spray or your fat of choice, and cook the eggs to your liking.
- When the eggs are done, add them to the bowl along with the cottage cheese and tomatoes.
- Garnish with the top part of the scallions and bagel seasoning, and enjoy!
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