Pork Poblano Recipe

Cooking Directions

1. 1

   Prepare the Pork

   Marinate the pork shoulder in mojo marinade for at least 4 hours or overnight. Preheat your oven to 300°F (150°C). Place the marinated pork in a roasting pan and cover with foil. Roast for 4-5 hours until tender. Shred the pork with two forks once cooked.

2. 2

   Roast the Poblanos

   While the pork is roasting, place the poblano peppers directly over a flame or under a broiler until charred on all sides. Once charred, place them in a bowl and cover with plastic wrap to steam for about 10 minutes. Peel the skins off, remove the seeds, and slice.

3. 3

   Make the Hollandaise Sauce

   In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce thickens. Season with salt and black pepper. Remove from heat and keep warm.

4. 4

   Poach the Eggs

   Bring water to a gentle simmer in a shallow pan. Add a splash of vinegar (optional). Crack the eggs into a bowl and gently slide them into the simmering water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

5. 5

   Assemble the Dish

   Toast the English muffins. Spread poblano jam on the bottom half, add a generous portion of mojo pulled pork, and roasted poblano slices. Top with two poached eggs per muffin and drizzle with hollandaise sauce. Serve with seasoned Rise! potatoes on the side.