Pulled Pork Benedict Southern Style Benedict using Low and Slow Pulled Pork, Buttermilk Biscuits, Fried Eggs and a BBQ Hollandaise
- 1 boston butt pork shoulder
- 1 cup Malcom’s Country Sausage Seasoning
- 1 cup brown sugar
- 4 egg yolks
- Juice from 1/2 lemon
- 1 stick butter melted
- 1 teaspoon Killer Hogs Hot Rub
- 8 butter milk biscuits (I used frozen Pillsbury brand for this recipe)
- 8 eggs
- 1 jar of Private Selection Hot Pepper Bacon Jam (from Kroger )
- Combine the sausage seasoning and brown sugar, season the outside of the pork butt heavily with the seasonings, and place on a 225°F pit overnight until it hits 190-195°F internal about 12-14 hours.
- Remove the pork butt from the pit once a meat probe goes in with little to no resistance. Rest it covered loosely with aluminum foil.
- Bake the biscuits in the oven for 25 minutes at 375°F.
- Place the egg yolks in a small bowl along with the juice from half a lemon. Whisk to combine until the mixture turns a pale yellow color.
- Place a double boiler or small pot of water on low heat until it starts to barely simmer. Place the egg yolk mixture in the top pot of the double boiler or in a separate small metal bowl. Sit it over the simmering water and whisk in the melted butter a little at a time stirring constantly.
- As the sauce starts to thicken keep stirring and remove it from heat once you can start seeing the bottom of the pan as you whisk. Season the hollandaise sauce with Killer Hogs Hot Rub and keep warm until ready to serve.
- Fry the eggs in a little vegetable oil just until they set. You can serve them over easy or sunny side up which ever you prefer.
- To serve: Pull the pork butt by hand, split open a couple warm biscuits, top the biscuits with the bacon jam and pile on the pulled pork. Place 2 fried eggs on top and drizzle on the warm Hollandaise Sauce, top with a little extra Hot Rub