BBQ Pulled Pork Eggs Benedict Recipe: Brunch Game-Changer

I’ve transformed Eggs Benedict into a brunch game-changer by swapping traditional Canadian bacon for tender BBQ pulled pork. This twist elevates the classic breakfast dish to new heights, combining rich, smoky flavors with perfectly poached eggs and toasted English muffins.

The secret lies in slow-cooking pork shoulder to tender perfection, then assembling it with poached eggs and hollandaise sauce on toasted English muffins. Get ready to wow your brunch guests with this innovative, mouth-watering creation that’s sure to become a new favorite.

Ingredients for Bbq Pulled Pork Eggs Benedict

Gather these premium ingredients to create a BBQ twist on Eggs Benedict.

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The pork shoulder is key here. Look for boneless cuts at your local butcher or Costco. Slow-cooking makes it tender, so don’t rush it. For BBQ sauce, your favorite brand works—sweet, tangy, or spicy, it’s up to you. If you’re feeling adventurous, try making your own.

No English muffins? Try brioche buns or croissants for a different texture. For the hollandaise, fresh egg yolks are crucial. If you’re nervous about tempering, use a double boiler to avoid scrambling the eggs. The lemon juice adds brightness—don’t skip it.

This dish is best assembled just before serving, but you can prep components ahead. The pulled pork keeps for 3-4 days in the fridge, and the hollandaise sauce can be made a day in advance. Reheat gently before serving. Leftovers? Reheat in the oven to keep everything intact.

Step-by-Step Instructions for BBQ Pulled Pork Eggs Benedict

Let’s transform your brunch game with this mouthwatering twist on a classic dish.

Step 1: Slow Cook the Pork Shoulder to Tender Perfection

Preheat your oven to 300°F. Season the 2 lb Pork Shoulder generously with 0.5 tsp Salt and 0.25 tsp Cayenne Pepper. Place it in a Dutch oven or oven-safe pot, fat side up. Roast for 6-8 hours until the meat is tender and easily shreds with a fork. Remove from heat and let cool slightly.

Using two forks, shred the pork into bite-sized pieces. Transfer the shredded pork to a saucepan with 1 cup BBQ Sauce. Simmer over medium-low heat for 10-15 minutes, stirring occasionally, until the sauce has thickened and the pork is well coated. Keep warm.

Step 2: Poach the Eggs to Desired Doneness

Fill a large saucepan with 4 cups Water and add 2 tbsp White Vinegar. Bring to a simmer over medium heat. Crack 1 egg into a small bowl. Create a whirlpool in the water by stirring it in one direction with a spoon. Gently pour the egg into the center of the whirlpool.

Poach for 3-5 minutes until the whites are set and the yolks are cooked to your desired doneness. Use a slotted spoon to remove the egg and drain off excess water. Repeat with the remaining 3 eggs. Keep the poached eggs warm in a bowl of warm water.

Step 3: Prepare the Hollandaise Sauce

In a heatproof bowl, whisk together 4 Egg Yolks and 2 tbsp Lemon Juice until well combined. Set the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Slowly melt 1 cup Unsalted Butter in the microwave or in a saucepan over low heat, stirring occasionally.

Slowly pour the melted butter into the egg yolks, whisking constantly. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Season with 0.5 tsp Salt to taste. Keep warm.

Step 4: Assemble the BBQ Pulled Pork Eggs Benedict

Toast the 4 English Muffins until lightly browned. Place a toasted English muffin half on each plate. Top with a generous portion of the BBQ pulled pork. Carefully place a poached egg on top of the pork.

Spoon the hollandaise sauce over the egg. Garnish with additional cayenne pepper if desired. Serve immediately while the components are still warm.

Storing and Reheating This bbq pulled pork eggs benedict

Refrigerating Leftovers

Store leftover BBQ pulled pork, poached eggs, and hollandaise sauce separately in airtight containers. The pork will keep for 3-4 days in the refrigerator, while the eggs and sauce should be consumed within 24 hours. Let components cool completely before refrigerating to prevent condensation. ❄️

Freezing Pulled Pork

The BBQ pulled pork freezes beautifully for up to 3 months. Portion it into 1-cup servings and store in freezer-safe bags or containers. Label with the date and contents. When you’re ready to use it, thaw overnight in the refrigerator or reheat directly from frozen in a saucepan over low heat, adding a splash of BBQ sauce if needed.

Reheating Pulled Pork

Reheat the pulled pork in a saucepan over low heat, stirring occasionally, until warmed through. You can also reheat it in the microwave in 30-second intervals, stirring between each interval, until hot. Add a bit of BBQ sauce if the pork seems dry. 🔥

Reheating Hollandaise Sauce

Hollandaise sauce is temperamental when reheating, but you can gently warm it over low heat while whisking constantly. If it breaks, whisk in a tablespoon of hot water to re-emulsify. Be cautious not to overheat, as this can cause the sauce to separate further.

Reheating Poached Eggs

For the best results, poach eggs fresh each time. However, if you must reheat them, place the poached eggs in a bowl of hot water for about 30 seconds to warm them through. Avoid microwaving, as it can make the eggs rubbery.