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RECIPE
9 INGREDIENTS 10 STEPS 13hr

Pulled Pork Benedict

Pulled Pork Benedict Southern Style Benedict using Low and Slow Pulled Pork, Buttermilk Biscuits, Fried Eggs, and a BBQ Hollandaise.
Pulled Pork Benedict Recipe | SideChef
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Pulled Pork Benedict Southern Style Benedict using Low and Slow Pulled Pork, Buttermilk Biscuits, Fried Eggs, and a BBQ Hollandaise.
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/
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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/
13hr
Total Time
$12.15
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Pork Butt Shoulder
1 cup
Sausage Seasoning
I used Malcom’s Country Sausage Seasoning
1 cup
Brown Sugar
1/2
Lemon , juiced
1 stick
Butter , melted
1 tsp
Barbecue Rub
Used Killer Hogs Hot BBQ Rub
8
Buttermilk Biscuits
I used frozen Pillsbury brand
8
preferably fried, plus 4 egg yolks
1 jar
(11 oz)
Hot Pepper Bacon Jam
I used Private Selection Hot Pepper Bacon Jam

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Nutrition Per Serving

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CALORIES
2837
FAT
169.6 g
PROTEIN
169.6 g
CARBS
152.3 g

Cooking Instructions

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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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Nutrition Per Serving
Calories
2837
% Daily Value*
Fat
169.6 g
217%
Saturated Fat
59.9 g
300%
Trans Fat
0.0 g
--
Cholesterol
885.7 mg
295%
Carbohydrates
152.3 g
55%
Fiber
3.0 g
11%
Sugars
102.7 g
--
Protein
169.6 g
339%
Sodium
9953.9 mg
433%
Vitamin D
2.0 µg
10%
Calcium
73.0 mg
6%
Iron
12.3 mg
68%
Potassium
182.4 mg
4%
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