Pulled Pork Eggs Benedict

Cook Time

300 Mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Medium

Prep Time

30 Mins

Servings

4



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 Maple Chipotle Rub Seasoning

7 lbs Pork Shoulder

To Taste, Salt & Pepper



Cooking Instructions


Who’s ready for a good time?! This Pulled Pork Eggs Benedict with our Maple Chipotle Rub is comprised of a lightly toasted English muffin that gets a big scoop of pulled pork before being topped off with a poached egg, drenched in hollandaise. Your mouth is about to get happy.

Wood Pellet Recommendation

In order to bring out the sweeter notes to contrast the smoky flavors in this recipe, we recommend using our Apple Blend Hardwood Pellets.

Note: This recipe uses Pit Boss Grills Maple Chipotle Rub Seasoning.

  1. 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.
  2. In a bowl, combine the chicken broth, ketchup, apple cider vinegar, and 4 tablespoons of Maple Chipotle Seasoning. Whisk well to combine and set aside.
  3. Generously season the pork shoulder with the remaining ¾ cup of Maple Chipotle Seasoning on all sides of the pork shoulder, then place on the grill and sear on all sides until golden brown, about 10 minutes.
  4. 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 ½ way up the side of the pork shoulder. Cover the top of the pan tightly with aluminum foil.
  5. 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.
  6. 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.
  7. 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.
  8. While whisking constantly, heat the yolks over the boiling water until they thicken to make a ribbon-like stream when lifted with the whisk.
  9. Melt the butter in a measuring cup. Place the bowl with the egg yolks on a flat surface where it wont slide or move.
  10. While whisking briskly and constantly, slowly drizzle the butter into the eggs. The sauce should thicken as more butter is incorporated into the yolks.
  11. Season with lemon juice and salt and pepper.
  12. 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.
  13. Toast the English muffins in the toaster and build the benedicts.
  14. Top the benedicts with hollandaise and a sprinkle of Maple Chipotle. Enjoy!


Special Tools


  • Aluminum baking pan
  • Meat Claws
  • Medium Bowl
  • Sauce Pot
  • Whisk


Bigger. Hotter. Heavier. Tip


This recipe is a great way to utilize left-over pulled pork! Add a few tablespoons of vinegar to your boiling water to help the poached eggs stay together.



Diet Info


  • Flexible Dieting


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