Pulled Pork Benedict Southern Style Benedict using Low and Slow Pulled Pork, Buttermilk Biscuits, Fried Eggs and a BBQ Hollandaise
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Pulled Pork Benedict on Buttermilk Biscuits with Fried Eggs and Hollandaise Sauce
WHAT MALCOM USED IN THIS RECIPE:
- Pork Butt sourced from Compart Family Farms
- Malcom's Country Sausage Seasoning
- Killer Hogs Hot Rub
- Thermoworks Thermapen
- Private Selection Hot Pepper Bacon Jam
Pulled Pork Benedict
Ever tried pulled pork for Breakfast? In this recipe I slow smoke a whole pork butt overnight seasoned with my Country Sausage Seasoning mixed with a little extra brown sugar. It makes a tasty bark on the outside and the meat just melts in your mouth!
To serve it up for breakfast I make what I call a Southern Eggs Benedict. First cook up a iron skillet full of buttermilk biscuits. While the biscuits are in the oven whisk several egg yolks in a bowl with the juice from 1/2 a lemon. Place the minute in the top portion of a double boiler or a simple metal bowl. Place it over a simmering pot of water and whisk in a stick of melted butter. Don’t let the sauce get to hot or the eggs will scramble just simply lift it off the hot water if you think it’s cooking too fast. Once the sauce thickens remove it from the heat and stir in a little of my Killer Hogs Hot BBQ Rub. Keep the hollandaise sauce warm until ready to serve.
Next fry up a few eggs. I like them over easy with a good runny yolk but sunny side is acceptable as well. Once the biscuits are good and brown, take them out of the oven and it’s time to assemble.
Split a couple of the hot biscuits open on a plate, top with a hot pepper bacon jam or your favorite jelly, and pile on the pulled pork. Top with a couple eggs and drizzle on the ware hollandaise sauce. I add a little extra hot rub over the top but you can also garnish with fresh green onion or even a little hot sauce.
Pulled Pork Benedict Ingredients
- 1 boston butt pork shoulder
- 1 cup Malcom’s Country Sausage Seasoning
- 1 cup brown sugar
- 4 egg yolks
- Juice from 1/2 lemon
- 1 stick butter melted
- 1 teaspoon Killer Hogs Hot Rub
- 8 butter milk biscuits - I used frozen @Pillsbury brand for this recipe
- 8 eggs
- 1 jar of Private Selection Hot Pepper Bacon Jam (from @Kroger )
Pulled Pork Benedict Directions:
1. Combine the sausage seasoning and brown sugar, season the outside of the pork butt heavily with the seasonings, and place on a 225°F pit overnight until it hits 190-195°F internal about 12-14 hours.
2. Remove the pork butt from the pit once a meat probe goes in with little to no resistance. Rest it covered loosely with aluminum foil.
3. Bake the biscuits in the oven for 25 minutes at 375°F.
4. Place the egg yolks in a small bowl along with the juice from half a lemon. Whisk to combine until the mixture turns a pale yellow color.
5. Place a double boiler or small pot of water on low heat until it starts to barely simmer. Place the egg yolk mixture in the top pot of the double boiler or in a separate small metal bowl. Sit it over the simmering water and whisk in the melted butter a little at a time stirring constantly.
6. As the sauce starts to thicken keep stirring and remove it from heat once you can start seeing the bottom of the pan as you whisk. Season the hollandaise sauce with Killer Hogs Hot Rub and keep warm until ready to serve.
7. Fry the eggs in a little vegetable oil just until they set. You can serve them over easy or sunny side up which ever you prefer.
To serve: Pull the pork butt by hand, split open a couple warm biscuits, top the biscuits with the bacon jam and pile on the pulled pork. Place 2 fried eggs on top and drizzle on the warm Hollandaise Sauce, top with a little extra Hot Rub
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