Honey-chipotle Carnitas Benedict Recipe

Season and braise

Preheat oven to 300°F (150°C). Pat pork pieces dry and toss with 1 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp cumin and 1/2 tsp smoked paprika. In a Dutch oven or ovenproof pot over medium-high heat, add 1 tbsp oil and brown pork in batches (2–3 minutes per side) until seared but not cooked through; transfer to a plate.

Reduce heat to medium and add the chopped onion and smashed garlic to the pot; sauté 3–4 minutes until translucent. Return pork to pot. Add chicken/pork stock, orange juice, apple cider vinegar and minced chipotle. Bring to a simmer, cover, and transfer to the oven. Braise until tender, about 1.5–2 hours (pork should shred easily).

Shred and glaze

Remove pork and reserve 1/4 cup cooking liquid. Shred pork with two forks. Stir reserved liquid with honey and 1 tsp minced chipotle (if desired for more heat). Toss shredded pork with the honey-chipotle glaze.

Crisp the carnitas

Heat remaining 1 tbsp oil in a skillet over medium-high heat. Add shredded, glazed pork in a single layer and let sit undisturbed 2–3 minutes to develop crispy edges, then stir and press again for another 2 minutes. Repeat until pieces are crisped to your liking, about 6–8 minutes total. Keep warm.

In a large skillet over medium heat, melt 1 tbsp butter. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant. Add the baby spinach in batches, tossing until just wilted, 1–2 minutes. Remove from heat and finish with 1/2 tbsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

Prepare a gentle double boiler

Set a saucepan with an inch of simmering water and place a heatproof bowl over it so the bowl does not touch the water. Ensure water is at a gentle simmer, not boiling.

Whisk 3 egg yolks with 1 tsp cold water and 1 tbsp lemon juice in the bowl until slightly thickened. Continuously whisk while slowly drizzling in the hot melted butter (in a thin stream) to emulsify. Continue whisking until sauce is thickened and coats the back of a spoon, 3–5 minutes. Remove from heat, season with 1/4 tsp salt and 1/8 tsp cayenne or a dash of hot sauce. If sauce becomes too thick, whisk in up to 1 tsp warm water to loosen. Keep warm (cover lightly) until plating.

Poach eggs

Bring a wide shallow saucepan of water to a gentle simmer; add 1 tbsp white vinegar and a pinch of salt. Reduce heat to maintain small bubbles. Crack each egg into a small cup and slip into the water, poaching 3–4 minutes for medium-soft yolks (longer for firmer yolks). Remove eggs with a slotted spoon and drain on a paper towel briefly.

Toast crumpets & warm components

Lightly toast crumpet halves until golden. Keep carnitas, wilted spinach and hollandaise warm for assembly.

Assemble Honey-Chipotle Carnitas Benedict

Place one toasted crumpet half on each plate. Top each with a generous bed of wilted spinach, then a portion of crispy honey-chipotle carnitas (about 3–4 oz pork per crumpet half). Gently place a poached egg on top of the pork. Spoon 2–3 tablespoons of warm hollandaise over each egg. Garnish with microgreens or chopped chives, a light sprinkle of salt and freshly ground black pepper. Serve immediately.