Whole30 Pulled Pork Eggs Benedict

Transform your breakfast or brunch game with this Whole30 Pulled Pork Eggs Benedict, a wholesome twist on the classic dish that's as satisfying as it is nutritious. Juicy, flavor-packed pulled pork, slow-cooked with a savory blend of spices, takes center stage atop caramelized sweet potato rounds—a perfect Whole30-approved substitute for traditional English muffins. Each stack is crowned with a perfectly poached egg and drizzled with velvety, homemade hollandaise sauce made from ghee and a splash of fresh lemon juice. Finished with a sprinkle of bright, fresh chives, this creative recipe offers rich flavors, vibrant textures, and a completely gluten-free, paleo-friendly experience. Ideal for weekend indulgence or special occasions, this hearty dish is as beautiful to serve as it is satisfying to eat.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 4

Ingredients

• 2 pounds Pork shoulder
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika
• 2 large Sweet potatoes
• 2 tablespoons Olive oil
• 8 large Eggs
• 2 tablespoons Apple cider vinegar
• 1 cup Ghee
• 3 large Egg yolks
• 2 tablespoons Lemon juice
• 1 pinch Cayenne pepper
• 2 tablespoons Chives

Directions

Step 1

Season the pork shoulder with salt, black pepper, onion powder, garlic powder, and paprika. Rub the spices evenly over the meat.

Step 2

Place the pork shoulder in a slow cooker and cook on low for 8 hours or until the meat is tender and easily shreds with a fork.

Step 3

While the pork is cooking, preheat the oven to 400°F (200°C).

Step 4

Peel and slice the sweet potatoes into 1/2-inch-thick rounds. Place on a baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper.

Step 5

Roast the sweet potato rounds in the oven for 20-25 minutes, flipping halfway through, until tender and slightly brown.

Step 6

For the hollandaise sauce, melt the ghee in a small saucepan over low heat.

Step 7

In a blender, combine egg yolks, lemon juice, and cayenne pepper. Blend until smooth.

Step 8

With the blender running at low speed, slowly drizzle the melted ghee into the egg mixture until fully combined and thick. Adjust seasoning with salt to taste.

Step 9

Fill a large saucepan with about 3 inches of water and bring to a gentle simmer. Add apple cider vinegar.

Step 10

Crack each egg into a small bowl, then gently slide into the simmering water. Poach eggs for about 3-4 minutes or until whites are set but yolks are runny.

Step 11

To assemble, place a few sweet potato rounds on each plate. Top with a generous portion of pulled pork.

Step 12

Place a poached egg on top of each pork-topped sweet potato round.

Step 13

Drizzle with hollandaise sauce and garnish with chopped chives.

Step 14

Serve immediately and enjoy!

Nutrition Facts

Serving size	(2058.4g)

Amount per serving	% Daily Value*
Calories	5349.3

Total Fat 410.9g	0%
Saturated Fat 203.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 3482.0mg	0%
Sodium 6159.4mg	0%
Total Carbohydrate 87.4g	0%
Dietary Fiber 13.2g	0%
Total Sugars 19.3g
Protein 278.9g	0%

Vitamin D 382.9IU	0%
Calcium 653.8mg	0%
Iron 21.1mg	0%
Potassium 4017.5mg	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: 71.6%

Protein: 21.6%

Carbs: 6.8%