Paleo Pulled Pork Eggs Benedict
Elevate your brunch game with this Paleo Pulled Pork Eggs Benedict, a hearty and wholesome twist on the classic favorite. Perfectly tender pulled pork, slow-roasted with a smoky spice rub, takes center stage atop roasted sweet potato rounds, bringing natural sweetness and an unbeatable gluten-free base to this dish. Crowned with creamy poached eggs and drizzled in a luscious avocado hollandaise, this recipe offers a dairy-free, paleo-friendly alternative that’s rich in flavor and nutrients. Garnished with fresh dill for a vibrant finish, it’s an impressive combination of textures and tastes that will satisfy any brunch crowd. Whether you’re following a paleo diet or simply looking for a guilt-free indulgence, this recipe is sure to become a weekend favorite!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 2 large sweet potatoes
- 2 avocados
- 1 tablespoon lemon juice
- 2 egg yolks
- 4 poached eggs
- 1 tablespoon fresh dill
Instructions
Preheat the oven to 300°F (150°C).
In a small bowl, combine paprika, garlic powder, onion powder, sea salt, and black pepper.
Rub the pork shoulder evenly with the spice mixture.
In a large oven-proof pot, heat coconut oil over medium-high heat.
Place the pork shoulder in the pot and brown on all sides, about 8 minutes.
Cover the pot and place it in the oven. Roast for 4-6 hours, until the pork is tender and shreds easily with a fork.
While the pork is cooking, peel and slice sweet potatoes into 1/2-inch rounds.
Preheat an additional oven to 400°F (200°C).
Place sweet potato rounds on a baking sheet, drizzle with coconut oil, and season with salt and pepper.
Roast sweet potato slices in the oven for 25-30 minutes, flipping halfway, until golden and tender.
For the avocado hollandaise, combine avocados, lemon juice, and egg yolks in a blender. Blend until smooth and creamy.
Season the avocado mixture with salt and pepper to taste. Set aside.
When the pork is ready, remove from the oven and shred the meat using two forks.
Assemble the eggs benedict by placing sweet potato slices on a plate, layer with pulled pork, top each with a poached egg, and drizzle with avocado hollandaise.
Garnish with fresh dill before serving. Enjoy!
Nutrition Facts
Calories |
3580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.9 g | 284% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1910 mg | 636% | |
| Sodium | 3757 mg | 163% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 14.9 g | ||
| Protein | 261.0 g | 522% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 595 mg | 46% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 7422 mg | 158% | |
*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.
