Eggs Benedict with Pulled Pork

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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