Pulled Pork Eggs Benedict

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.
• Season with lemon juice and salt and pepper.
• Fill a sauce pot 4” up the side with water and bring to a boil. Add vinegar and salt if desired and poach the 8 eggs.
• Toast the English muffins in the toaster and build the benedicts.
• Top the benedicts with hollandaise and a sprinkle of Sweet Heat. Enjoy!