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Pulled Pork Benedict
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9 INGREDIENTS • 10 STEPS • 13HRS

Pulled Pork Benedict

Recipe
Pulled Pork Benedict Southern Style Benedict using Low and Slow Pulled Pork, Buttermilk Biscuits, Fried Eggs, and a BBQ Hollandaise.
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How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Pulled Pork Benedict Southern Style Benedict using Low and Slow Pulled Pork, Buttermilk Biscuits, Fried Eggs, and a BBQ Hollandaise.
13HRS
Total Time
$12.15
Cost Per Serving
Ingredients
Servings
4
us / metric
Pork Butt Shoulder
1
Pork Butt Shoulder
Sausage Seasoning
1 cup
Sausage Seasoning
I used Malcom’s Country Sausage Seasoning
Brown Sugar
1 cup
Brown Sugar
Lemon
1/2
Lemon, juiced
Butter
1 stick
Butter, melted
Barbecue Rub
1 tsp
Barbecue Rub
Used Killer Hogs Hot BBQ Rub
Buttermilk Biscuits
8
Buttermilk Biscuits
I used frozen Pillsbury brand
Egg
8
Eggs
preferably fried, plus 4 egg yolks
Hot Pepper Bacon Jam
1 jar
(11 oz)
Hot Pepper Bacon Jam
I used Private Selection Hot Pepper Bacon Jam
Nutrition Per Serving
VIEW ALL
Calories
2837
Fat
169.6 g
Protein
169.6 g
Carbs
152.3 g
Love This Recipe?
Add to plan
logo
Pulled Pork Benedict
Save
author_avatar
How to BBQ Right
Hi, I'm Malcom. I'm dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
Cooking InstructionsHide images
step 1
Combine the Sausage Seasoning (1 cup) and Brown Sugar (1 cup), and season the outside of the Pork Butt Shoulder (1) heavily with the seasonings.
step 2
Place on a 225 degrees F (105 degrees C) pit overnight until it hits 190-195 degrees F (85-90 degrees C) internal for about 12-14 hours.
step 3
Remove the pork butt from the pit once a meat probe goes in with little to no resistance. Rest it covered loosely with aluminum foil.
step 4
Bake the Buttermilk Biscuits (8) in the oven for 25 minutes at 375 degrees F (190 degrees C).
step 5
Place the 4 egg yolks in a small bowl along with the Lemon Juice (1/2) from half a lemon. Whisk to combine until the mixture turns a pale yellow color.
step 6
Place a double boiler or small pot of water on low heat until it starts to barely simmer. Place the egg yolk mixture in the top pot of the double boiler or in a separate small metal bowl. Sit it over the simmering water and whisk in the Butter (1 stick) a little at a time stirring constantly.
step 7
As the sauce starts to thicken keep stirring and remove it from the heat once you can start seeing the bottom of the pan as you whisk. Season the hollandaise sauce with Barbecue Rub (1 tsp) and keep warm until ready to serve.
step 8
Fry the eggs in a little vegetable oil just until they are set. You can serve them over easy or sunny side up whichever you prefer.
step 9
To serve: Pull the pork butt by hand, split open a couple of warm biscuits, top the biscuits with the Hot Pepper Bacon Jam (1 jar) and pile on the pulled pork.
step 10
Place two Eggs (8) on top and drizzle on the warm Hollandaise, top with a little extra Hot Rub.
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Tags
Breakfast
4th of July
Brunch
Grill
Comfort Food
Lunch
Shellfish-Free
Pork
Father's Day
Game Day
Labor Day
Memorial Day
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