Pulled Pork Eggs Benedict

Directions

Preparing the Pulled Pork

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.

Preparing the Hollandaise Sauce

1. 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.

2. While whisking constantly, heat the yolks over the boiling water until they thicken to make a ribbon-like stream when lifted with the whisk.

3. Melt the butter in a measuring cup. Place the bowl with the egg yolks on a flat surface where it wont slide or move.

4. While whisking briskly and constantly, slowly drizzle the butter into the eggs. The sauce should thicken as more butter is incorporated into the yolks.

5. Season with lemon juice and salt and pepper.

Benedict Assembly

1. 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.

2. Toast the English muffins in the toaster and build the benedicts.

3. Top the benedicts with hollandaise and a sprinkle of Maple Chipotle. Enjoy!