Pulled Pork Benny Recipe

Prepare the rub

In a small bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, cumin and chili powder. Mix thoroughly to make a dry rub.

Season pork

Pat the pork shoulder dry with paper towels. Rub vegetable oil evenly over the pork, then massage the dry rub into all sides, making sure it's well coated. Let sit at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (bring back to room temperature for 30 minutes before cooking).

Sear

Preheat oven to 150°C (300°F). Heat a heavy Dutch oven or ovenproof pan over medium-high heat. Add a little oil if needed and sear the pork on all sides until golden-brown, about 3–4 minutes per side.

Braise

Remove pork briefly, pour stock and apple cider vinegar into the pot, scraping up any browned bits. Return the pork to the pot, cover tightly with lid or foil. Transfer to the preheated oven and cook until the pork is fork-tender and pulls apart easily, about 3 to 4 hours depending on size. Check after 2.5 hours and add a little more stock if the pot is dry.

Shred and finish

Carefully remove pork to a cutting board or tray and let rest 10 minutes. Using two forks or meat claws, shred the pork, discarding excess fat. Return shredded pork to the braising liquid in the pot and stir to combine. If using barbecue sauce, stir in now and warm through over low heat for 5–10 minutes to thicken slightly. Adjust seasoning with salt and pepper.

Clarify / melt butter

Cut butter into cubes and melt gently in a small saucepan over low heat until fully melted. Optionally clarify by skimming foam and leaving milk solids behind for a clearer sauce. Keep warm but not hot (about 60–65°C / 140–150°F).

Prepare bain-marie

Place a heatproof bowl over a saucepan of barely simmering water (bowl should not touch water). Whisk egg yolks with cold water and a pinch of salt until slightly thickened.

Emulsify

Slowly drizzle warm melted butter into the yolks while whisking constantly. Begin drop by drop, then in a thin steady stream as the sauce emulsifies and thickens. If the sauce gets too thick, whisk in a few drops of warm water. Continue until all butter is incorporated and sauce is smooth.

Season

Remove from heat and whisk in lemon juice and white pepper or cayenne if using. Taste and adjust salt and lemon for brightness. Keep warm (not hot) until assembly.

Toast English muffins

Split the English muffins and lightly butter each cut side. Toast in a skillet over medium heat or under a broiler until golden and crisp. Keep warm.

Poach eggs

Bring a wide shallow pan of water to a gentle simmer and add the white vinegar. Swirl the water to create a gentle vortex (optional). Crack each egg into a small cup and gently slip into the water. Poach until whites are set but yolks remain runny, about 3 minutes for medium eggs. Remove with a slotted spoon, draining well on a paper towel or kitchen towel.

Plate and assemble

Place two toasted English muffin halves on each plate. Spoon a generous portion (about 200–250 g) of warm pulled pork onto each muffin half. Top the pork with a poached egg. Spoon 2–3 tablespoons of warm hollandaise over each egg. Garnish with chopped chives and a few microgreens or baby arugula if desired. Season with a pinch of salt and freshly ground black pepper to taste.

Serving suggestion

Serve immediately while hollandaise is warm and eggs are runny. Offer extra barbecue sauce or hot sauce at the table. Leftover pulled pork keeps well refrigerated and can be reheated gently with a splash of stock.