Pulled Pork Eggs Benedict
Ingredients
Step 1:
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Pork butt, boneless 1.5 lbs
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Kosher salt, to taste
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Black pepper, freshly ground
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Canola oil 1 Tbsp
Step 2:
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Apple Cider 2 cups
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Apple cider vinegar 2 Tbsp
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Grainy mustard 1 Tbsp
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Garlic, clove, smashed 3 cloves
Step 4:
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Bourbon 0.5 cup
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Maple syrup 1 T
Step 5:
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Granny smith apple, julienned 1 each
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Radishes, julienned 4 each
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Honey 1 Tbsp
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Apple cider vinegar 4 Tbsp
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Kosher salt, to taste
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Black pepper, freshly ground
Step 6:
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Cornbread, cut into 2 ½ inch circles and toasted 3 lbs
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Eggs, poached 24 each
Preparation
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Step 1:
Preheat oven to 300F. Season pork generously with salt and pepper. Heat a small rondeau over high heat, add oil and sear the pork until browned on all sides. -
Step 2:
Add the remaining ingredients. Bring to a boil. Cover the pot and transfer to the oven. Cook for 2-1/2 hours or until fork tender. -
Step 3:
Remove the meat and reduce the braising liquid by half. Return the meat to the liquid. -
Step 4:
For the hollandaise, reduce the bourbon by half in a small saucepot. Add the Knorr® Liquid Hollandaise and maple syrup. Heat and keep warm. -
Step 5:
For the slaw, combine all ingredients in a small bowl and refrigerate until ready to use. -
Step 6:
To build the benedict, place 2 warmed cornbread rounds on a plate. Top each with 2 oz of the pulled pork. Top each with a poached egg. Pour the hollandaise sauce on top, garnish with a small amount of the apple slaw and serve.