Gluten-Free Pulled Pork Eggs Benedict
Give your brunch menu a bold and satisfying twist with Gluten-Free Pulled Pork Eggs Benedict, a mouthwatering combination of tender, slow-cooked pulled pork and perfectly poached eggs nestled atop toasted gluten-free English muffins. This indulgent dish is elevated further by a rich, velvety homemade hollandaise sauce infused with fresh lemon juice, making it both comforting and elegant. A sprinkle of fresh chives adds a pop of color and flavor to round out the plate. Perfect for gluten-free diets, this recipe transforms traditional eggs benedict into a hearty dish full of smoky, savory, and creamy notes. Whether you're hosting a brunch or treating yourself to a cozy breakfast, this gluten-free delight is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (boneless)
- 4 pieces Gluten-free English muffins
- 8 Eggs
- 2 tablespoons White vinegar
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 tablespoon Olive oil
- 1 cup Butter
- 2 tablespoons Lemon juice
- 3 Egg yolks
- 1 tablespoon Warm water
- 2 tablespoons Chives
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, combine salt, black pepper, paprika, garlic powder, and onion powder. Rub this mixture all over the pork shoulder.
Heat olive oil over medium-high heat in a large, oven-safe pot. Sear the pork shoulder on all sides until browned, about 8 minutes.
Cover the pot and place in the preheated oven. Cook for 4 hours, or until the pork is very tender and easy to shred.
Remove the pork from the oven. Shred it using two forks and set aside.
To make the hollandaise sauce, melt butter in a saucepan over low heat until bubbling.
In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a saucepan of simmering water (do not let the water touch the bowl).
Slowly drizzle in the melted butter while whisking constantly until the sauce thickens. Add a tablespoon of warm water if needed to achieve the desired consistency. Season with salt and set aside.
Toast the gluten-free English muffins until golden brown.
Fill a large saucepan with 3 inches of water, bring to a simmer, and add the white vinegar.
Crack each egg into a small bowl, then gently slide them one at a time into the simmering water. Cook for 3-4 minutes for soft yolks or until desired doneness.
Place two muffin halves on each plate. Top each muffin half with a generous portion of pulled pork and a poached egg.
Spoon hollandaise sauce generously over the eggs.
Garnish with freshly chopped chives.
Serve immediately and enjoy your gluten-free pulled pork eggs benedict.
Nutrition Facts
Calories |
5444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 443.6 g | 569% | |
| Saturated Fat | 187.2 g | 936% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 3203 mg | 1068% | |
| Sodium | 8038 mg | 349% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 12.2 g | ||
| Protein | 241.1 g | 482% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 669 mg | 51% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3509 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
