Cuban Eggs Benedict

Ingredients

• Bays^® English Muffins
• Swiss Cheese, Sliced
• Deli Ham, Sliced
• Dill Pickles, Chopped
• FOR THE PORK
• 3 lb Pork Shoulder
• 2 Oranges, Juiced
• 2 Limes, Juiced
• 1 Bulb Garlic, Cloved, Separated and Smashed
• 1 Seasoning Packet
• 1 TBSP Adobo Seasoning
• 2 tsp Garlic Powder
• 1 TBSP Dried Oregano
• 1 TBSP Salt
• 1 tsp Pepper
• 2 Onions, Sliced
• 1 TBSP Olive Oil
• 3 Cups Water
• FOR THE MUSTARD HOLLANDAISE
• 4 Egg Yolks
• ¾ Cup Unsalted Butter, Melted
• 2 TBSP Yellow Mustard
• ¼ tsp Salt
• ¼ tsp Garlic Powder

Instructions

• 1. Add the sliced onions and the juice from the oranges and limes to a large plastic bag for the pork to marinate 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 the pork in the bag with the marinade and refrigerate. Marinate the pork for 1 to 3 hours.
• 2. Preheat the oven to 200 degrees
• 3. Remove the pork from the refrigerator. Don’t throw the marinade out! Heat the olive oil in a 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.
• 4. When the pork is done cooking, place it on a cutting board and shred it using two forks
• 5. Heat the ham and Swiss cheese in a pan until warm and melty
• 6. Poach the eggs
• 7. Add all the ingredients for the hollandaise to a blender and blend until smooth
• 8. Toast the Bays English Muffins
• 9. Assemble the benedict as follows: Toasted English muffin, shredded pork, warm ham and Swiss cheese, poached egg, mustard hollandaise and chopped pickles
• 10. Enjoy immediately!