Pulled Pork Eggs Benedict

Ingredient ULF # Portion
Creekstone ABF Duroc Boneless Pork Butt 519140 1.5 lbs
Diamond Crystal Kosher Salt, to taste 308710
ULF Black Pepper, freshly ground 299321
Chef's Pride Canola Oil 261371 1 Tbsp.
Krusteaz Apple Cider 227580 2 cups
Smokehouse 220 Chipotle Honey BBQ 463409 1 cup
Heinz Apple Cider Vinegar 457655 2 Tbsp.
Roland Grainy Mustard 274274 1 Tbsp.
Garlic Co. Fresh Peeled Garlic Clove, smashed 128579 3 cloves
Bourbon 0.5 cup
Anderson Pure Grade A Maple Syrup 354550 1 Tbsp.
Knorr Liquid Hollandaise 296626 2 cups
Mann Veggie Power Slaw 133963 2 cups
Sara Lee Cornbread, cut into 2 ½ inch circles and toasted 729653 3 lbs.
Locally Laid Large Eggs, poached 215579 24 each

Step 1:

Preheat oven to 300F. Season pork generously with salt and pepper. Heat a small rondeau over high heat, add oil and sear the pork until browned on all sides.

Step 2:

Add the apple cider, chipotle BBQ, grainy mustard, and smashed garlic cloves. Bring to a boil. Cover the pot and transfer to the oven. Cook for 2-1/2 hours or until fork tender.

Step 3:

Remove the meat and reduce the braising liquid by half. Return the meat to the liquid.

Step 4:

For the hollandaise, reduce the bourbon by half in a small saucepot. Add the Knorr Liquid Hollandaise and maple syrup. Heat and keep warm.

Step 5:

To build the benedict, place 2 warmed cornbread rounds on a plate. Top each with 2 oz of the pulled pork. Top each with a poached egg. Pour the hollandaise sauce on top, garnish with a small amount of the slaw and serve.