Pulled Pork Eggs Benedict
Elevate your brunch game with the indulgent fusion of flavors in Pulled Pork Eggs Benedict, a mouthwatering twist on the classic dish! Slow-cooked, spice-rubbed pork shoulder becomes irresistibly tender after hours in the oven, then smothered in tangy barbecue sauce for a smoky, savory kick. Topped with perfectly poached eggs and velvety homemade hollandaise sauce infused with a touch of lemon and cayenne, this recipe balances richness with brightness. Served on golden, toasted English muffins, each bite offers layers of decadent flavor and texture. Perfect for special occasions or when you’re craving an unforgettable brunch, this recipe will impress with its gourmet feel while using accessible ingredients. Keywords: Pulled Pork, Eggs Benedict, brunch recipe, hollandaise sauce, barbecue sauce, slow-cooked pork.
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Recipe Information
Ingredients
- 2 lbs boneless pork shoulder
- 1 tsp salt
- 1 tsp black pepper
- 0.5 tsp cayenne pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 cup barbecue sauce
- 4 items large eggs
- 1 tbsp vinegar
- 2 items English muffins
- 10 tbsp unsalted butter
- 4 items egg yolks
- 1 tbsp lemon juice
- 0.25 tsp salt
- 1 pinch cayenne pepper
Instructions
Preheat your oven to 300°F (150°C).
Mix together 1 tsp salt, 1 tsp black pepper, 0.5 tsp cayenne pepper, 1 tbsp paprika, 1 tsp garlic powder, and 1 tsp onion powder in a bowl.
Rub the spice mix all over the 2 lbs pork shoulder.
Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Sear the pork on all sides until browned, about 5 minutes per side.
Remove from heat and pour 1 cup barbecue sauce over the pork. Cover with a lid or foil.
Place the pot into the preheated oven and cook for about 6 hours or until the pork is very tender and easily pulled apart with a fork.
Once done, remove the pork from the oven and shred it using two forks. Set aside.
To make the hollandaise sauce, melt 10 tbsp unsalted butter in a small saucepan over low heat. Allow it to cool slightly.
In a blender, combine 4 egg yolks, 1 tbsp lemon juice, 0.25 tsp salt, and 1 pinch cayenne pepper. Blend on low speed for about 20 seconds.
With the blender running on low speed, slowly drizzle the melted butter into the egg yolk mixture until the sauce is thick and creamy.
To poach the eggs, fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer. Add 1 tbsp vinegar.
Crack each of the 4 eggs into a small bowl, then gently slide them one at a time into the water.
Poach the eggs for about 3 to 4 minutes until the whites are set but the yolks are still runny.
While the eggs are poaching, split and toast 2 English muffins.
For assembling, place the toasted muffin halves on a serving plate, top each half with a generous amount of pulled pork.
Place a poached egg on each pork-topped muffin half.
Drizzle the freshly made hollandaise sauce over each egg.
Serve immediately and enjoy your Pulled Pork Eggs Benedict!
Nutrition Facts
Calories |
4772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 374.0 g | 479% | |
| Saturated Fat | 151.1 g | 756% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 2518 mg | 839% | |
| Sodium | 7080 mg | 308% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 98.1 g | ||
| Protein | 206.5 g | 413% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 478 mg | 37% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3842 mg | 82% | |
*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.
