Name: Cuban Pork and Egg Benedict with Pickles and Mustard Hollandaise Recipe
Prep time: 15 min
Cook time: 5 h
Total time: PT-490152H37M20S
Cuisine: Cuban
Ingredients: 1 3-4 Pound pork shoulder; 1 Cup fresh orange juice (from 2 navel oranges); 1/2 Cup fresh lime juice (from 2-3 limes); 1/2 Cup olive oil; 10 Garlic cloves, minced; 1 Tablespoon fresh oregano, roughly chopped; 1 Tablespoon kosher salt; 2 Teaspoons cumin; 2 Teaspoons brown sugar; 1 Teaspoon dried oregano; 1 Yellow onion, quartered; 6 Large eggs; Distilled vinegar (for poaching eggs); Kosher salt (for poaching eggs); 4 Egg yolks; 3/4 Cup unsalted butter, melted; 2 Tablespoons yellow mustard; 1/4 Teaspoon garlic powder; 1/4 Teaspoon kosher salt; 6 Pieces sourdough or ciabatta bread, toasted; 12 Slices boiled or smoked deli ham; 12 Slices baby Swiss cheese; Dill pickles, thinly sliced, to taste; Cayenne pepper, to taste (optional)

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Introduction

Cuban Eggs Benedict is a flavorful twist on the classic brunch favorite, featuring tender shredded pork, tangy pickles, and a zesty mustard hollandaise sauce. This hearty dish combines rich, savory elements with bright citrus notes, perfect for a special weekend breakfast or brunch.

A close-up of an open-faced sandwich on a white plate with a silver fork beside it, placed on a white marbled surface. The sandwich has multiple layers starting with shredded meat on the bottom, followed by slices of pickles peeking around the edges, topped with melted pale yellow cheese that covers the sandwich. A poached egg sits on top, covered by a thick, smooth yellow hollandaise sauce sprinkled with light brown spices, some sauce dripping onto the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (3-4 pound) pork shoulder
1 cup fresh orange juice (from 2 navel oranges)
1/2 cup fresh lime juice (from 2-3 limes)
1/2 cup olive oil
10 garlic cloves, minced
1 tablespoon fresh oregano, roughly chopped
1 tablespoon kosher salt
2 teaspoons cumin
2 teaspoons brown sugar
1 teaspoon dried oregano
1 yellow onion, quartered
6 large eggs
Distilled vinegar (for poaching eggs)
Kosher salt (to taste)
4 egg yolks
3/4 cup unsalted butter, melted
2 tablespoons yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
6 pieces sourdough or ciabatta bread, toasted
12 slices boiled or smoked deli ham
12 slices baby Swiss cheese
Dill pickles, thinly sliced (to taste)
Cayenne pepper (to taste, optional)

Instructions

Step 1: Pierce the pork shoulder all over with a knife to create small slits. In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, fresh oregano, kosher salt, cumin, brown sugar, dried oregano, and quartered yellow onion to make the marinade. Add the pork to the marinade and transfer everything to a large bag or sealed container. Refrigerate for 6 hours or preferably overnight.
Step 2: Preheat the oven to 250°F (120°C). Place the pork and marinade in a large Dutch oven and cook covered for 3 to 4 hours. Then increase the oven temperature to 350°F (175°C), remove the lid, and cook uncovered for an additional 1 to 2 hours until the pork is tender and the crust is golden brown.
Step 3: Remove the pork to a cutting board and shred it with two forks. Add small splashes of the pan drippings as needed to keep it moist.
Step 4: Bring a small saucepan of water to a simmer. Add a pinch of salt and a splash of distilled vinegar. Stir the water to create a gentle whirlpool. Crack an egg into a small bowl, then gently slip it into the water. Poach for 2 to 3 minutes, then remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.
Step 5: Heat the ham and Swiss cheese in a pan until warm and the cheese is slightly melted. Toast the bread slices.
Step 6: Prepare the mustard hollandaise by blending egg yolks, yellow mustard, kosher salt, and garlic powder on high speed. While blending, slowly stream in the hot melted butter until the sauce thickens.
Step 7: To assemble, layer toasted bread, shredded pork, sliced dill pickles, warm ham and Swiss cheese, and a poached egg. Spoon the mustard hollandaise on top and finish with a dash of cayenne pepper if desired.
Step 8: Serve immediately and enjoy your delicious Cuban Eggs Benedict.

Tips & Variations

For an extra citrusy flavor, add a splash of fresh orange juice to the hollandaise sauce.
Substitute baby Swiss cheese with provolone or mozzarella for a different melty texture.
If you prefer a spicier kick, include a pinch of smoked paprika along with cayenne pepper.
Use leftover pork shoulder or roast pork carnitas as a shortcut for this recipe.
Serve with a side of black beans and rice for a complete Cuban-inspired brunch.

Storage

Store any leftover shredded pork in an airtight container in the refrigerator for up to 3 days. The hollandaise sauce is best enjoyed fresh but can be refrigerated in a sealed container for 1 day; gently rewarm it over a double boiler while whisking to prevent separation. Poached eggs are best eaten immediately and do not reheat well. Assemble the dish just before serving for the best texture and flavor.

How to Serve

The dish is stacked on a white plate with multiple layers. The bottom layer is shredded brown meat, followed by thinly sliced green pickles. On top of the pickles, there is a layer of light brown toasted bread, then several slices of pinkish ham. Above the ham is a melted white cheese layer, soft and slightly shiny. Resting on the cheese is a white poached egg with a smooth surface. A thick yellow sauce is being poured over the egg and cheese, spreading down the sides and dusted with a light pinch of reddish spice. A silver fork lies beside the stack on the plate, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork for this recipe?

Pork shoulder is ideal because it becomes tender and flavorful when slow-cooked. However, pork butt or picnic roast can be used as alternatives with similar results.

How do I prevent the hollandaise sauce from curdling?

To avoid curdling, blend the egg yolks and mustard well before slowly adding hot melted butter while continuously blending. Use moderate heat and avoid overheating the sauce.