Porky Pig Benny Recipe
Homemade pork carnitas stacked sloppily, topped with sliced avocado, fresh pico, poached eggs, and hollandaise.
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Ingredients
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Carnitas
Pico de Gallo
Hollandaise Sauce
Poached Eggs
To Serve
Method
Carnitas Preparation
- 1
Cook the Pork
In a slow cooker, combine the pork shoulder, salt, black pepper, cumin, oregano, garlic powder, orange juice, lime juice, chopped onion, and bay leaves. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
- 2
Shred the Pork
Once cooked, remove the pork from the slow cooker, shred it with two forks, and return it to the cooker to soak up the juices for an additional 30 minutes.
Pico de Gallo Preparation
- 3
Make Pico de Gallo
In a bowl, mix together the diced tomatoes, diced onion, chopped cilantro, lime juice, and salt. Set aside to let the flavors meld.
Hollandaise Sauce Preparation
- 4
Prepare Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until thick. Place the bowl over a pot of simmering water, whisking continuously. Gradually add melted butter until the sauce is thick and creamy. Season with a pinch of salt.
Poached Eggs Preparation
- 5
Poach the Eggs
Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon.
Assembly
- 6
Assemble the Dish
On a plate, stack a generous portion of shredded carnitas, top with sliced avocado, a spoonful of pico de gallo, and finally place a poached egg on top. Drizzle with hollandaise sauce and serve immediately.
