Pulled Pork Eggs Benedict
Pulled Pork Eggs Benedict Recipe
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.
2/3 cup Apple Cider Vinegar
2 sticks Butter
6 cups Chicken Broth
2 Egg Yolks
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
Pit Boss Apple Blend Hardwood Pellets
Soft Touch Meat Claws
Wood Pellet Recommendation
Preparing the Pulled Pork
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 Maple Chipotle Seasoning. Whisk well to combine and set aside.
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.
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.
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.
Preparing the Hollandaise Sauce
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 Maple Chipotle. Enjoy!
This recipe is a great way to utilize leftover pulled pork!
Add a few tablespoons of vinegar to your boiling water to help the poached eggs stay together.