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.