Pulled Pork Benedict

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.

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.

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.

Bake the Buttermilk Biscuits (8) in the oven for 25 minutes at 375 degrees F (190 degrees C).

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.

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.

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.

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.

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.

Place two Eggland's Best Classic Eggs (8) on top and drizzle on the warm Hollandaise, top with a little extra Hot Rub.