Huevos Rancheros Benedict with Cholula Hollandaise

• Gluten free
• Paleo

• Meat

  • 6 lbs Pork shoulder

• Produce

  • 1 Cilantro
  • 1 Garlic clove
  • 1 Onion
  • 1 Sweet pepper

• Refrigerated

  • 4 Egg yolks, large
  • 2 Eggs

• Condiments

  • 1 Cholula hot sauce
  • 3 tbsp Lime juice

• Baking & Spices

  • 1/2 cup Avocado oil
  • 1 Salt

Found on wholefork.com

Description

Ingredients

• 6+ lbs pork shoulder
• Salt
• Cholula Hot Sauce
• 4 Large egg yolks
• 3 T Lime juice
• ½ C avocado oil
• Onion, diced
• Sweet pepper, diced
• 1 Garlic clove, pressed
• 2 Eggs for each person
• Cilantro

Directions

• Put the pork in a crock pot without adding any liquid. Generously salt the top of the pork, and generously add several splashes of Cholula hot sauce. Cook on low for at least 12 hours for the pork to get tender. After cooking remove pork from the juices and pull apart using two forks. Pork can be refrigerated for several days, or used immediately.
• Make the hollandaise by placing the egg yolks, pinch of salt and lime juice in a bowl. Put the bowl over a small sauce pan with gently boiling water, where the bowl does not touch the water but rests on the sauce pan. Wisk, or use a hand mixer to wisk the yolks, salt and lime juice until it starts to thicken. Slowly add the avocado oil about 1Tbsp at a time and whisk until oil is totally incorporated. Continue until all the oil has been added and the sauce has thickened. Whisk in several splashes of Cholula to taste. If made in advanced add 1 Tbsp hot water and whisk before serving. *Avocado oil is ideal because of its mild flavor.
• Warm a skillet over medium high heat with a couple table spoons of avocado oil. Toss the onions, sweet peppers and pork together. Cook until vegetables reach desired doneness and pork as become slightly crispy. Toss in the garlic and cook until it becomes fragrant. Salt to taste.
• In a large sauce pan add water to cover the bottom of the pan about 1½ - 2 inches deep. Bring water to a slow boil with very small bubbles. Crack an egg in a small cup and carefully pour egg into the water. Add as many eggs to the pan as you desire, but few enough that they dont touch each other. Cover pan with a lid and allow eggs to cook for 4-6 minutes, or until the whites have completely cooked through. Remove eggs with a slotted spoon and allow to drain off excess water.
• Serve eggs over the pork and peppers. Top eggs with Cholula hollandaise sauce, cilantro and another splash of Cholula if desired.