Here's a recipe I came across for "North Carolina Pulled Pork Hash." Sounds interesting, but I think I'd find a substitute for the collard greens.
1lb picked (Huh? What are you looking for?) barbecued pork
1lb cold boiled potatoes
2oz bacon drippings or lard
1 med onion finely chopped
8 oz. cooked greens - cabbage, turnips, mustard or collard sprouts, chopped
salt and pepper to taste
Finely cnop potatoes and crush slightly. In a number 10 frying pan (I guess that means a large one.) melt half the fat and lightly fry the onion. Mix in the other ingredients and add more of the drippings. Press the bubble (I guess it bubbles up like a pancake) from the center outward, to form a cake in the pan and fry until the bottom is brown. Spray a plate with oil and use the plate to turn the hash cake out and slife it back into the pan upside down. Add the remeainder of the bacon drippings and sontinue to cook until medium brown. Slide the hash cake out to the pan and let cool for 5 minutes. Slice into 8 or more pieces and serve with a fried egg on top, sunny side up.
the recipe has this attached to it. "This comes from the memory of J. C. Stevens, barbeque judge, writer and Associate Editor of the National Barbecue News."