Pulled Pork Benedict on Buttermilk Biscuits

Von HowToBBQRight · 360 Min.

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Zubereitung

1. Mix the sausage seasoning with the brown sugar, coat the outside of the pork butt heavily, and smoke it at 225°F overnight until it reaches 190-195°F internal, about 12-14 hours.
2. Take the pork out once a meat probe slides in with little or no resistance, and rest it loosely covered with foil.
3. Bake the biscuits at 375°F for 25 minutes.
4. Whisk the egg yolks in a small bowl with the juice of half a lemon until pale yellow.
5. Set a double boiler or small pot of water over low heat until it barely simmers. Set the yolk mixture over the water and whisk in the melted butter a little at a time, stirring constantly.
6. As the sauce thickens, keep stirring and take it off the heat once the bottom of the pan shows as you whisk. Season with the hot rub and keep warm.
7. Fry the eggs in a little vegetable oil until just set, over easy or sunny side up.
8. Pull the pork by hand, split the warm biscuits, top with bacon jam, pile on the pork, add 2 fried eggs, drizzle with hollandaise and finish with a little extra hot rub.

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