Pulled Pork Eggs Benedict
A Southern twist on a classic, this eggs benedict is served over cornbread rounds and topped with flavorful braised pork and a bright apple slaw.
Ingredients
Braise the Pork
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Pork butt, boneless 1.5 lbs
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Canola oil 1 Tbsp
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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
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Kosher salt and black pepper to taste
Prepare the Bourbon Hollandaise
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Bourbon 0.5 cup
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Maple syrup 1 Tbsp
Prepare the Apple Slaw
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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
Build the Eggs Benedict
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Cornbread, cut into 2 ½ inch circles and toasted 3 lbs
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Eggs, poached 24 each
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Pulled Pork, prepared
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Bourbon Hollandaise, prepared
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Apple Slaw, prepared
Preparation
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Braise the Pork
- 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.
- Add the remaining ingredients. Bring to a boil. Cover the pot and transfer to a 300F oven. Cook for 2-1/2 hours or until fork tender.
- Remove the meat and reduce the braising liquid by half. Shred the pork and return the meat to the liquid. Set aside.
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Prepare the Bourbon Hollandaise
- Reduce the bourbon by half in a small saucepot.
- Add the Knorr® Liquid Hollandaise and maple syrup. Heat and keep warm.
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Prepare the Apple Slaw
- Combine all ingredients in a small bowl and refrigerate until ready to use.
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Build the Eggs Benedict
- Placetwo warmed cornbread rounds on a plate. Top each with 2 oz of the pulled pork.
- Top each with a poached egg.
- Pour the prepared Bourbon Hollandaise sauce on top, garnish with a small amount of the apple slaw and serve.