Cuban Eggs Benedict
If a Cuban sandwich and eggs benedict had a baby, this would be it!
Ingredients
For the pork
- 3 Pound pork shoulder
- 2 Oranges juiced
- 2 Limes juiced
- 1 Bulb garlic cloves separated and smashed
- 1 Goya Sazón seasoning packet
- 1 Tablespoon adobo seasoning
- 2 Teaspoons garlic powder
- 1 Tablespoon dried oregano
- 1 Tablespoon kosher salt
- 1 Teaspoon pepper
- 2 Onions sliced
- 1 Tablespoon olive oil
- 3 Cups water
For the mustard hollandaise
- 4 Egg yolks
- ¾ Cup unsalted butter melted
- 2 Tablespoons yellow mustard
- ¼ Teaspoon kosher salt
- ¼ Teaspoon garlic powder
Other
- Swiss cheese sliced
- Deli ham sliced
- Crusty bread or rolls toasted
- Dill pickles chopped
Instructions
- Add the sliced onions and the juice from the oranges and limes to a large plastic bag to marinate the pork in. Pierce the pork all over with a sharp knife and stuff the cloves of smashed garlic into the holes. Mix all the dry ingredients for the pork together and rub it all over the outside of the pork. Place to pork in the bag with the marinade and refrigerate. Marinate the pork for anywhere from 1 to 3 hours.
- Preheat the oven to 200 degrees.
- Remove the pork from the refrigerator. Don't throw the marinade out! Heat the olive oil in large dutch oven. When the oil is hot, sear the pork on all sides. Add the marinade, with the onions, to the dutch oven along with the water and bring to a boil. Cover and place in the oven, cook for 4 to 8 hours.
- When the pork is done cooking, place it on a cutting board and shred it using two forks.
- Heat the ham and Swiss in a pan until warm and melty.
- Poach the eggs using the method described above.
- Add all the ingredients for the hollandaise to a blender and blend until smooth.
- Assemble the benedict as follows: toasted bread, shredded pork, warm ham and swiss, poached egg, mustard hollandaise, chopped pickles.
- Enjoy immediately!
- Slip into temporary food coma.