Pulled Pork Eggs Benedict

Category Pork Breakfast Leftover Ideas Smoke Mother's Day

Servings 4

Prep Time 30 minutes

Cook Time 5 hours

Take your breakfast up a notch with tender, flavorful pulled pork. This Pulled Pork Eggs Benedict recipe is the ultimate centerpiece for a weekend brunch at home. Make the pulled pork ahead of time to cut down on the prep work.

Author:
Pit Boss Kitchen

Ingredients

2/3 cup Apple Cider Vinegar

2 Sticks Butter

6 cups Chicken Broth

2 Egg Yolks

8 Eggs

4 English Muffins

2/3 cup Ketchup

1 tsp Lemon Juice

1 cup Pit Boss Sweet Heat Rub

7 lbs. Pork Shoulder

To taste, Salt & Pepper

Special Tools

Soft Touch Meat Claws

Directions

Fire up your Pit Boss pellet grill to SMOKE and let it run with lid open for 10 minutes then preheat to 350°F. If using a gas or charcoal grill, preheat to medium/high heat.

In a bowl, combine the chicken broth, ketchup, apple cider vinegar, and 4 tablespoons of Pit Boss Sweet Heat Rub. Whisk well to combine and set aside.

Generously season the pork shoulder with the remaining ¾ cup of Sweet Heat Rub on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes.

Remove the pork shoulder from the grill and place in the disposable aluminum pan. Pour the chicken broth mixture over the pork shoulder. It should come about 1/3 to 1/2 way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil.

Reduce the temperature of your Pit Boss grill to 250°F. Place the foil pan on the grill and grill for four to five hours, or until the pork is tender and falling off the bone.

Remove the pork from the grill and allow to cool slightly. Drain the liquid from the pan, reserving about a cup, then shred the pork and cover with the reserved liquid. Set aside.

Back inside on the stovetop, to make the hollandaise, set up a pot of boiling water and place the two yolks in a bowl that will sit on top of the boiling water without touching it.

While whisking constantly, heat the yolks over the boiling water until they thicken to make a ribbon-like stream when lifted with the whisk.

Melt the butter in a measuring cup. Place the bowl with the egg yolks on a flat surface where it wont slide or move.

While whisking briskly and constantly, slowly drizzle the butter into the eggs. The sauce should thicken as more butter is incorporated into the yolks.