Pulled Pork Eggs Benedict

Elevate your brunch game with this irresistibly indulgent Pulled Pork Eggs Benedict recipe, a delectable fusion of southern comfort and classic elegance. Tender, smoky pulled pork, slow-cooked to perfection with a blend of paprika, garlic, and barbecue sauce, is piled high on toasted English muffins. Topped with perfectly poached eggs and smothered in velvety, homemade hollandaise sauce infused with a hint of cayenne, this dish delivers a symphony of flavors in every bite. Perfect for brunch lovers craving a hearty, savory twist on a breakfast classic, this recipe makes an impressive centerpiece for any weekend gathering. Serve it with a fresh salad or roasted potatoes for a complete and unforgettable meal!

Nutriscore Rating: 52/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

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.

Step 3

Rub the spice mix all over the 2 lbs pork shoulder.

Step 4

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.

Step 5

Remove from heat and pour 1 cup barbecue sauce over the pork. Cover with a lid or foil.

Step 6

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.

Step 7

Once done, remove the pork from the oven and shred it using two forks. Set aside.

Step 8

To make the hollandaise sauce, melt 10 tbsp unsalted butter in a small saucepan over low heat. Allow it to cool slightly.

Step 9

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.

Step 10

With the blender running on low speed, slowly drizzle the melted butter into the egg yolk mixture until the sauce is thick and creamy.

Step 11

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.

Step 12

Crack each of the 4 eggs into a small bowl, then gently slide them one at a time into the water.

Step 13

Poach the eggs for about 3 to 4 minutes until the whites are set but the yolks are still runny.

Step 14

While the eggs are poaching, split and toast 2 English muffins.

Step 15

For assembling, place the toasted muffin halves on a serving plate, top each half with a generous amount of pulled pork.

Step 16

Place a poached egg on each pork-topped muffin half.

Step 17

Drizzle the freshly made hollandaise sauce over each egg.

Step 18

Serve immediately and enjoy your Pulled Pork Eggs Benedict!

Nutrition Facts

Serving size	(1762.7g)

Amount per serving	% Daily Value*
Calories	4772.3

Total Fat 374.0g	0%
Saturated Fat 151.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 2517.7mg	0%
Sodium 7080.2mg	0%
Total Carbohydrate 171.7g	0%
Dietary Fiber 10.5g	0%
Total Sugars 98.1g
Protein 206.5g	0%

Vitamin D 233.2IU	0%
Calcium 478.1mg	0%
Iron 22.9mg	0%
Potassium 3841.6mg	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: 69.0%

Protein: 16.9%

Carbs: 14.1%