📖 Instructions

1. First, prepare the pulled pork: If you're not using leftover pulled pork, season a pork shoulder with salt, pepper, paprika, and garlic powder. Slow cook it in a crock-pot or smoker until it's fall-apart tender, about 6-8 hours on low. Shred the pork with two forks and set aside. The goal is a succulent, flavorful pork base for our Benedict.
2. Next, cook the bacon: Fry bacon strips in a skillet over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate to drain excess grease. Crumble or chop the bacon into smaller pieces. Crispy bacon is key, so don't be shy about getting it nice and browned.
3. Prepare the English muffins: Split the English muffins in half and toast them until golden brown. Lightly butter each half. Toasting them ensures they don't get soggy under all those delicious layers.
4. Poach the eggs: Fill a saucepan with about 3 inches of water and bring to a simmer. Add a splash of vinegar (this helps the egg whites coagulate). Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the center of the whirlpool. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain excess water. Don't be intimidated by poaching eggs! It just takes a little practice. The vinegar is crucial, and the water shouldn't be boiling, just simmering.
5. Make the hollandaise sauce: This can be tricky. In a blender or using an immersion blender, combine egg yolks, lemon juice, and a pinch of salt. Melt butter until its hot but not burnt. With the blender running, slowly drizzle the melted butter into the egg yolk mixture until it emulsifies and becomes thick and creamy. Season with salt and pepper to taste. If the sauce is too thick, add a tablespoon of warm water at a time until it reaches your desired consistency. If it breaks, start again with a fresh egg yolk and very slowly drizzle in the broken sauce to try and save it. Alternatively, you can use a store bought hollandaise sauce to save time.
6. Assemble the Benedicts: Place a toasted English muffin half on each plate. Top with a generous portion of pulled pork, followed by crumbled bacon. Carefully place a poached egg on top of the pork and bacon. Drizzle generously with hollandaise sauce.
7. Garnish and serve: Garnish with a sprinkle of fresh parsley or a dash of paprika. Serve immediately and enjoy! This is best enjoyed fresh, while the eggs are still warm and runny.