Optional: Chopped cilantro, parsley, or scallions for garnish, or a drizzle of sriracha (see notes for ideas)
Preheat oven to 425F.
Dice the sweet potatoes into ½ inch pieces. The smaller the pieces, the faster they will cook. Slice the red onion into half moons.
Add the olive oil to a large cast iron skillet (or another oven-safe skillet) over medium heat. Add the sweet potatoes and stir to coat in the olive oil mixture.
Cook the sweet potatoes over medium heat for 10-15 minutes or until the potatoes are almost fully cooked, stirring every few minutes. Cover with a lid when not stirring, to get the potatoes to cook faster. Watch the heat level - turn the heat down if the sweet potatoes start to burn.
Add the red onion, stir well, and cook for 5 minutes. Season to taste with salt and pepper, to taste. Go easy on the salt if your pulled pork is very salty.
Add the pulled pork, stir, and cook for 2-3 minutes until heated through.
Make 4 small holes/indentations in the potato mixture and carefully crack an egg into each spot. Season the eggs with salt and freshly ground pepper.
Carefully transfer the pan to a pre-heated oven and cook for 5-7 minutes, or until the egg is at the desired done-ness. Remove from the oven (carefully!) and garnish with fresh herbs or a drizzle of sriracha to serve.