Ingredients

Barbecue Pulled Pork
• 2 cups apple juice (or cider)
• 1 cup ketchup
• 1 Tbsp dijon mustard
• 1 Tbsp crushed garlic
• 2 tsp molasses
• 2 tsp Worcestershire sauce
• Salt and Pepper
• 1.5 pounds pork roast
• 2 yellow onions
• 1 Tbsp olive oil
• 1 tsp cayenne pepper
• 1 tsp cumin

Barbecue Sauce
• 2 cups of the cooking sauce
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 tsp cayenne pepper
• 1 tsp cinnamon
• 1/2 tsp cumin

Sweet Potato Pancakes
• 1 sweet potato
• 1 1/2 cup all purpose flour
• 2 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 1 1/2 cup almond milk (use regular milk if you want to)
• 1/4 cup melted butter
• 2 eggs

Fried Eggs
• 4 Tbsp butter
• 4 eggs

Instructions

1. You're going to want to prep the barbecue pulled pork the night before. Prep all of the ingredients for the sauce.
2. Add the sauce ingredients to a dutch oven and bring to a boil over medium heat.
3. Prep your pork ingredients. Cut the onions into thin slices. Rub the roast down with the olive oil; rub in the spices.
4. When the sauce has come to a boil, add the onions to the pot. Place the roast on top. Bake at 325°F for about 3 hours, or until it is falling apart. If you try to pick it up with tongs, it should fall apart. If you need to cook it extra - no worries! It will not get overdone since it is submerged in the sauce.
5. Pull the pork (against the fibers) using two forks. Put the pulled pork AND the sauce in a sealed container and let it cool slightly. Refrigerate the entire container until morning!
6. The next morning, bake the sweet potatoes (you can use canned if you're impatient!). Prick the potato six times with a fork. Bake, uncovered, on a baking sheet lined with foil, for 45 min - 1 hour at 375 °F.
7. While the sweet potato bakes, make the barbecue sauce. Remove 2 cups of the liquid from the sauce you baked the pork in. Measure out the other ingredients.
8. Combine all ingredients in a sauce pan and bring to a boil over medium heat. Cover to avoid splatter. Boil until it is thick and reduced by about 1/3. Drain the pork form the rest of the liquid and stir in the sauce. Set aside until later.
9. Prepare the pancakes. Mash up the baked sweet potato and let cool. It does not have to be room temperature, but it shouldn't be hot, either. Measure out the other ingredients.
10. Mix the dry ingredients together with a fork. Add the milk and butter; stir slowly until combined. Add the eggs, one at a time, and mix until combines. Finally, mix in the sweet potato mash.
11. Heat butter over medium heat in a skillet. Pour the batter into the skillet to make the size of pancake that you want. Cook for about three minutes, until the bottom is golden brown. Flip and cook the other side for about two minutes, or until golden brown.
12. While the pancakes are cooking, fry up those eggs! Add about a tablespoon of butter to a skillet. Crack the eggs directly into the pan and cook until done and slightly crispy on the edges.
13. Time to assemble! First, put a stack of pancakes on a plate. You may add a little maple syrup if that floats your boat. Scoop a generous helping of barbecue pulled pork on top. Slide a fried egg atop that to finish. Dig in!

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