4 Bay’s Sourdough English Muffins
2 cups leftover BBQ pulled pork
4 slices cheddar cheese
Butter to crisp up the muffins
In a medium cast iron saucepan, crisp up the english muffins with a bit of butter until golden and crispy. Set aside.
Reheat leftover pork in skillet and set aside.
Fill english muffin with ½ cup pulled pork, runny egg and a slice of cheddar cheese. Wrap in foil and place over fire until cheese is melted.