Pumpkin BBQ Pulled Pork Eggs Benedict
Prep time
Cook time
Total time
Serves: 4
For the Pork
  • 2 Tablespoons Olive Oil
  • 3 Pounds Pork Shoulder, boneless
  • 1 Tablespoon Salt
  • 1 Teaspoon Freshly Cracked Black Pepper
  • 1 Cup Pumpkin Beer
  • 2 Cups Veggie/Chicken Stock
  • 1 Large Onion, sliced (about 2 cups)
  • 3 Garlic Cloves, smashed
  • ¼ Teaspoon Cinnamon
  • ⅛ Teaspoon Cloves
For the Pumpkin BBQ Sauce
  • 1 Tablespoon Olive Oil
  • ½ Cup Diced Onion
  • 3 Garlic Cloves, diced
  • 1 15 ounce can Pumpkin Puree (or 1½ Cups)
  • ½ Cup Pumpkin Beer
  • ⅓ Cup Balsamic Vinegar
  • ¼ Cup Molasses
  • 2 Tablespoons Real Maple Syrup
  • 1 Teaspoon Salt
  • 1 Teaspoon Freshly Cracked Black Pepper
  • ⅛ Teaspoon Liquid Smoke
  • 2 Teaspoons Ground Mustard
For the Hollandaise
  • 3 Yolks of Large Eggs, room temperature
  • 6 Tablespoons Unsalted Butter, cut into ½ inch chunks and softened
  • Zest of 1 Lemon
  • 1 Tablespoon Lemon Juice
  • Pinch of salt to taste
  • Pinch of Cayenne Pepper
For the Benedicts
  • Distilled White Vinegar for poaching the eggs
  • 8 Eggs
  • 4 English Muffins, split
  • 8 Fresh Sage Leaves, thinly sliced
  • 1 Head Frissee lettuce (or other bitter green)
  • 1 Green Onion, thinly sliced for garnish
For the Pork
  1. Prepare your Crock Pot for magic, and heat a skillet over high heat. While your pan heats up, season the pork shoulder with salt and pepper. Put the olive oil in the pan, and sear all four sides of the shoulder to a nice golden brown.
  2. Place the seared pork shoulder in the Crock Pot with the beer, stock, onion, cloves and cinnamon, and set to high for 4 hours, or low for 8 hours.
  3. Once the 4 hours is up, remove from the Crock Pot to a large platter, and let cool until able to handle. Shred the pork, removing any fatty pieces, and place in an air-tight container, refrigerating until ready to use. Can be refrigerated up to three days.
For the Pumpkin BBQ Sauce
  1. Heat a pot over medium heat, and add the olive oil and onions, cooking until translucent, about 5 minutes. Add in the garlic, and cook a minute more.
  2. Add the remaining ingredients, and heat through, about 5-7 minutes. Pour the hot contents in a blender*, and blend until smooth, about 30 seconds. *COVER THE BLENDER WITH A TOWEL SO YOU DON'T BURN YOURSELF.
  3. Place in an airtight container, and refrigerate until ready to use. Can be refrigerated up to three days.
For the Hollandaise
  1. Place tap water in a small-medium saucepan that is small enough to hold a small mixing bowl. Only fill with enough water, so that the water does not touch the bottom of the bowl. Start with all room-temperature utensils and water.
  2. Turn the burner to medium-high, and immediately add the egg yolks. As the water comes up to almost boiling, whisk the egg yolks continuously, while adding small cubes of softened butter. Only add a few small cubes at a time, allowing them to melt after each addition. Keep whisking until the mixture thickens. The instant you see it starting to thicken, remove the bowl from the saucepan, while continuing to whisk.
  3. Add the lemon zest, juice, salt, and cayenne pepper, and combine. Continue whisking occasionally until ready to use.
For the Benedicts
  1. Heat oven to 400 degrees Farenheit.
  2. Combine one cup of the Pumpkin BBQ Sauce with the shredded pork. Place in a baking dish, cover, and place in the oven and heat for 10 minutes. If doing this step with cold pork, increase cooking time to a total of 20 minutes.
  3. Bring a large pot of water up to almost boiling. If the water starts to boil, turn the heat down. You don't want violent boiling bubbles disturbing the egg whites as you drop them into the water. Add 1-2 Tablespoons of distilled white vinegar.
  4. Crack each egg individually into a small bowl, and then carefully drop into the water, one by one. Do this step in batches for pots that aren't so large.
  5. Using a slotted spoon, ensure that the eggs don't stick to the bottom of the pot. Cook for about 3-4 minutes, or until the whites are just set and the yolk has a give when gently pressed.
  6. Remove them to a warm, wet paper-towel lined plate until ready to serve.
  7. Toast the 4 split English Muffins (8 total sides) until golden brown. Divide among four plates. Top with ¼ cup of the pork mixture, sprinkle that with the sliced fresh sage leaves, then place about ¼ cup's worth of frisee leaves on top of that.
  8. Top with a poached egg, hollandaise, and sliced green onion, and enjoy!
Nutrition Information
Serving size: Two Benedicts Calories: 712 Fat: 35.8 Saturated fat: 14.6 Carbohydrates: 20 Sugar: 11.4 Sodium: 272.1 Fiber: 4 Protein: 52.9 Cholesterol: 659
Recipe by The Devil Wears Parsley at https://www.thedevilwearsparsley.com/2014/10/21/pumpkin-bbq-pulled-pork-eggs-benedict/