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Eggs Benedict with Pulled Pork
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Eggs Benedict with Pulled Pork

Eggs Benedict with Pulled Pork

My final meal (assuming I know it's coming) link to the the hollandaise

Ingredients

Pork

  • 1 tablespoon each chipotle chili powder, oregano, garlic powder, onion powder, smoked paprika, kosher salt, coarse ground pepper
  • One 3 – 5 pound boneless pork shoulder (also called a porkbutt, though it doesn’t come from there)
  • Neutral oil
  • 1 yellow onion, rough chopped
  • 4-5 cloves garlic, peeled
  • 3/4 cup beef broth
  • ¾ cup beer
  • 2 tablespoons soy
  • 2 tablespoons apple cider vinegar

Benedict

Pickled Red Onions

  • 1 red onion, thinly sliced
  • 1 cup water
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 12 black peppercorns
  • 1/2 cup apple cider vinegar

‍Hollandaise - recipe here

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Directions

Pork

  1. Preheat instant pot or pressure cooker to saute
  2. Combine seasonings in a small bowl, mix well
  3. Cut pork into large chunks, lightly oil, season with the spice blend, and sear in the pot until browned on all sides - you might need todo this in 2 parts so you don't overcrowd the pot
  4. Put all the pork back into the pot with the onion, garlic, broth, beer, soy, vinegar and any leftover seasoning - stir
  5. Lock lid in place, set valve to sealing and cook on high pressure 60 minutes - when done allow pressure to release naturally, 15 minutes
  6. Open the lid and using tongs or a slotted spoon, remove thepork and onion to a large serving bowl and shred with tongs or a couple forks

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Pickled Red Onions

  1. Put onions in a large bowl and cover with boiling water - let sit 5 minutes
  2. Combine the water, sugar, salt, pepper and vinegar - mix really well to disolve sugar & salt
  3. Drain water from onions, put in a container (a mason jar works well) and pour in the vinegar solution
  4. Cover and refrigerate a couple hours to over night

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Benedict

  1. When ur ready: toast your English muffin, top it with some onions, the shredded pork, an egg and finally the hollandaise

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