Barbecue Benedict

Pettigru Place Bed & Breakfast

302 Pettigru Street , Greenville, SC 29601 USA



Ingredients

  • paprika - PULLED PORK
  • salt
  • black pepper
  • hot sauce
  • garlic powder
  • dried thyme
  • honey
  • red wine vinegar
  • olive oil
  • onion, peeled and cut in half
  • pork shoulder
  • prepared yellow mustard - MUSTARD BBQ SAUCE
  • brown sugar
  • hot sauce
  • cayenne
  • butter
  • apple cider vinegar
  • salt
  • pepper
  • Worcestershire sauce
  • orange, zested and juiced - SLAW
  • rice wine vinegar
  • mayonnaise
  • 8oz bags slaw mix
  • ears shucked white corn, roasted
  • red pepper, thinly sliced strips
  • green onions
  • cup chopped cilantro
  • all-purpose flour - BISCUITS
  • baking powder
  • sugar
  • salt
  • cold butter
  • buttermilk
  • eggs - ASSEMBLY
  • butter

Instructions

  1. Split, butter, and grill your biscuits
  2. Place egg yolks only in a blender. Blend for 1 minute
  3. Melt butter till boiling, pour into running blender over eggs.
  4. Add 1 cup BBQ sauce to the running blender, add more sauce to taste
  5. On each plate layer 2 halves of biscuit, 2/3 cup pulled pork, ½ cup slaw, poached egg, and pour on sauce.
  6. Serve immediately.
  7. Enjoy.
  8. Cook on low for 15 minutes until slightly thickened.
  9. Roasted Corn and Cilantro Slaw
  10. Combine all ingredients in a large bowl
  11. Add salt and pepper to taste
  12. Biscuits
  13. Preheat oven to 425
  14. Pulled Pork
  15. Lay onions on bottom of slow cooker, top with pork.
  16. Make a paste with remaining ingredients, smear on pork.
  17. Cook 8 hours until tender.
  18. Shred meat, leave a little of the liquid
  19. Mustard BBQ Sauce
  20. Combine all ingredients in saucepan.
  21. In a food processor combine dry ingredients
  22. Using the pulse feature, add butter in small chunks.
  23. Add buttermilk until it forms a rough ball, not too wet.
  24. Gently pat out on to counter and cut into 6 biscuits
  25. Bake 10-15 minutes
  26. Assembly
  27. Poach your eggs
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About this recipe:

Barbecue twist on eggs benedict. Made with pulled pork, a roasted corn and cilantro slaw, and topped with a mustard BBQ hollandaise sauce.

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