Gluten-Free Pulled Pork Eggs Benedict

Elevate your brunch game with this decadent Gluten-Free Pulled Pork Eggs Benedict, a savory twist on the classic dish that’s perfect for anyone seeking a gluten-free indulgence. Tender, slow-cooked pulled pork, infused with a smoky blend of spices, takes center stage atop toasted gluten-free English muffins. Each bite is crowned with a perfectly poached egg and a rich, velvety homemade hollandaise sauce, made with fresh lemon juice and butter for a tangy, creamy finish. Garnished with freshly chopped chives, this recipe delivers a harmonious balance of bold flavors and textures. Whether served for a weekend treat or special occasion, this drool-worthy dish is sure to impress and satisfy your brunch cravings.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:300 mins

Total Time:330 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, combine salt, black pepper, paprika, garlic powder, and onion powder. Rub this mixture all over the pork shoulder.

Step 3

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.

Step 4

Cover the pot and place in the preheated oven. Cook for 4 hours, or until the pork is very tender and easy to shred.

Step 5

Remove the pork from the oven. Shred it using two forks and set aside.

Step 6

To make the hollandaise sauce, melt butter in a saucepan over low heat until bubbling.

Step 7

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).

Step 8

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.

Step 9

Toast the gluten-free English muffins until golden brown.

Step 10

Fill a large saucepan with 3 inches of water, bring to a simmer, and add the white vinegar.

Step 11

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.

Step 12

Place two muffin halves on each plate. Top each muffin half with a generous portion of pulled pork and a poached egg.

Step 13

Spoon hollandaise sauce generously over the eggs.

Step 14

Garnish with freshly chopped chives.

Step 15

Serve immediately and enjoy your gluten-free pulled pork eggs benedict.

Nutrition Facts

Serving size	(1939.0g)

Amount per serving	% Daily Value*
Calories	5443.5

Total Fat 443.6g	0%
Saturated Fat 187.2g	0%
Polyunsaturated Fat 7.0g
Cholesterol 3202.9mg	0%
Sodium 8037.6mg	0%
Total Carbohydrate 134.0g	0%
Dietary Fiber 10.3g	0%
Total Sugars 12.2g
Protein 241.1g	0%

Vitamin D 418.7IU	0%
Calcium 669.4mg	0%
Iron 24.1mg	0%
Potassium 3508.9mg	0%

*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.

Source of Calories

Fat: 72.7%

Protein: 17.6%

Carbs: 9.8%