Pulled Pork Benedict Recipe

Preheat and prepare pan

Preheat oven to 400°F (200°C). Lightly grease an 8-inch square or a 9-inch cast-iron skillet with 1 tablespoon vegetable oil or butter.

Whisk dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly combined.

Combine wet ingredients: In a separate bowl, whisk 1 cup buttermilk with 1 large egg and 2 tablespoons melted butter until smooth.

Mix batter: Pour wet into dry and stir just until combined—do not overmix. Fold in 3/4 cup shredded cheddar cheese and 1/2 cup drained diced green chiles.

Bake: Transfer batter to the prepared pan or skillet and smooth the top. Bake 18–22 minutes until golden and a toothpick inserted in center comes out clean. Let cool a few minutes before slicing into 4 portions.

Warm and sauce the pork: Place 2 cups pulled pork in a skillet over medium heat. Add 1/2 cup Holy Smokes-style BBQ sauce, 1 tablespoon apple cider vinegar and 1 tablespoon brown sugar if using. Stir and cook until warmed through and saucy, 5–8 minutes. Adjust seasoning and sweetness to taste. Keep warm over very low heat.

Set up a double boiler: Fill a small pot with about 1–2 inches of simmering water (not boiling). Use a heatproof bowl that fits snugly over the pot without touching the water.

Whisk yolks: In the bowl, whisk 3 large egg yolks with 1 tablespoon fresh lemon juice until pale and slightly thickened.

Cook and emulsify: Place the bowl over the simmering water and whisk constantly. Very slowly drizzle in the 6 tablespoons hot melted butter in a thin stream while whisking to create an emulsion. Continue until sauce is thick and glossy. Remove from heat.

Season: Whisk in 1/4 teaspoon salt and 1/4 teaspoon cayenne or a few drops of hot sauce. If the sauce is too thick, thin with 1–2 teaspoons warm water or additional lemon juice. Keep warm (set bowl in warm water) until ready to serve.

Bring poaching water to a gentle simmer: Fill a wide shallow pan with 3–4 inches of water and bring to a gentle simmer. Add 1 tablespoon white vinegar. Reduce heat so there are small rolling bubbles, not a boil.

Create a gentle whirlpool (optional): Stir the water to create a gentle vortex which helps eggs hold shape.

Poach eggs: Crack 4 eggs into small cups or ramekins. One at a time, gently slip eggs into simmering water. Poach 3–4 minutes for runny yolks or longer for firmer. Remove with a slotted spoon and drain on paper towels.

Reheat cornbread and plate: If cornbread has cooled, briefly reheat slices in a 350°F oven or in a skillet 2–3 minutes until warm and slightly crisp at edges. Place one cornbread piece on each of 4 plates.

Add pulled pork: Pile 1/2 cup warmed Holy Smokes BBQ pulled pork on top of each cornbread piece, dividing evenly (about 2 cups total divided across 4 servings).

Top with eggs and hollandaise: Place one poached egg on top of each pork mound. Spoon warm hollandaise sauce over each egg, dividing the sauce evenly.

Garnish and season: Sprinkle chopped chives or cilantro over the plates and season with salt and freshly ground black pepper to taste. Serve immediately.