Pork Shoulder Benedict Recipe

Smoke the Pork Shoulder

Season the pork shoulder with salt, pepper, and paprika. Smoke the pork at 225°F for about 6-8 hours or until it reaches an internal temperature of 195°F. Let it rest before shredding.

Prepare the Parmesan Aioli

In a bowl, mix mayonnaise, grated parmesan cheese, and lemon juice. Adjust salt to taste and set aside.

Make the Hollandaise Sauce

In a double boiler, whisk together egg yolks and lemon juice until thickened. Slowly add melted butter while whisking continuously until a smooth sauce forms. Season with salt to taste.

Poach the Eggs

Bring a pot of water to a simmer and add white vinegar. Crack eggs into the water and poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove and drain on paper towels.

Toast the English Muffins

Split and toast the English muffins until golden brown.

Assemble the Benedict

On each toasted muffin half, layer shredded smoked pork, a poached egg, a spoonful of parmesan aioli, and drizzle with hollandaise sauce. Top with sliced red onion.

Serve

Serve immediately with breakfast potatoes or creamy cheddar grits on the side.