|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|
|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|
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.
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.
Remove the meat and reduce the braising liquid by half. Return the meat to the liquid.
For the hollandaise, reduce the bourbon by half in a small saucepot. Add the Knorr Liquid Hollandaise and maple syrup. Heat and keep warm.
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.