Pulled Pork Eggs Benedict Recipe
Pulled pork served on English muffins with house made hollandaise.
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Ingredients
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Pulled Pork
Hollandaise Sauce
Assembly
Method
Pulled Pork Preparation
Cook the Pork
Rub the pork shoulder with salt, black pepper, garlic powder, and onion powder. Place in a slow cooker with apple cider vinegar. Cook on low for 8 hours or until tender.
Shred the Pork
Once cooked, shred the pork with two forks and mix in barbecue sauce. Keep warm.
Hollandaise Sauce Preparation
Melt the Butter
In a small saucepan, melt the butter over low heat. Remove from heat and let cool slightly.
Combine
Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Add salt and cayenne pepper to taste.
Assembly
Toast the English Muffins
Split and toast the English muffins until golden brown.
Assemble the Dish
On each toasted muffin half, layer pulled pork, a poached egg, and drizzle with hollandaise sauce. Garnish with fresh parsley.