Pulled Pork Benedict Recipe

Pulled Pork Benedict Directions

1. 1

   Prepare the Pulled Pork

   Rub the pork shoulder with salt, black pepper, smoked paprika, and garlic powder. Place in a slow cooker and cook on low for 8 hours or until tender. Shred the pork with two forks and set aside.

2. 2

   Make the Collard Green Béarnaise

   In a blender, combine collard greens, egg yolks, lemon juice, and a pinch of salt. Blend until smooth. In a saucepan, melt the butter over low heat. Slowly whisk the butter into the collard green mixture until well combined and creamy.

3. 3

   Poach the Eggs

   In a large pot, bring water to a gentle simmer and add white vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny.

4. 4

   Assemble the Benedict

   Split the biscuits in half and place the shredded pulled pork on the bottom half of each biscuit. Top with a poached egg and drizzle with collard green béarnaise. Serve immediately.