Step 1:

  • Pork butt, boneless 1.5 lbs
  • Kosher salt, to taste
  • Black pepper, freshly ground
  • Canola oil 1 Tbsp

Step 2:

Step 4:

Step 5:

  • Granny smith apple, julienned 1 each
  • Radishes, julienned 4 each
  • Honey 1 Tbsp
  • Apple cider vinegar 4 Tbsp
  • Kosher salt, to taste
  • Black pepper, freshly ground

Step 6:

  • Cornbread, cut into 2 ½ inch circles and toasted 3 lbs
  • Eggs, poached 24 each
  1. 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.
  2. 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.
  3. Step 3:

    Remove the meat and reduce the braising liquid by half. Return the meat to the liquid.
  4. 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.
  5. Step 5:

    For the slaw, combine all ingredients in a small bowl and refrigerate until ready to use.
  6. 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.


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