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Cuban Pork and Egg Benedict with Pickles and Mustard Hollandaise Recipe

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★★★★★

5 from 84 reviews

This Cuban Eggs Benedict is a flavorful twist on the classic brunch favorite, featuring tender slow-cooked pork shoulder marinated in citrus and spices, layered with melted Swiss cheese, smoky ham, and tangy pickles on toasted sourdough bread, topped with perfectly poached eggs and a zesty mustard hollandaise sauce. It’s a rich, savory dish that balances creamy, tangy, and smoky flavors for a satisfying meal.

Ingredients

Scale

Pork and Marinade

  • 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

Eggs and Hollandaise

  • 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

Assembly

  • 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

  1. Prepare the pork: 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. Place the pork in a large bag or sealed container with the marinade and refrigerate for at least 6 hours or preferably overnight to absorb the flavors.
  2. Cook the pork: Preheat your oven to 250°F (120°C). Transfer the pork and marinade into a large Dutch oven and cook covered for 3 to 4 hours until tender. Then increase the oven temperature to 350°F (175°C), remove the cover, and continue cooking for another 1 to 2 hours until the pork develops a golden brown crust. Once cooked, remove from oven and shred the pork using two forks, adding occasional pan drippings to keep it moist.
  3. Poach the eggs: Bring a small saucepan filled with water to a gentle simmer. Add a pinch of kosher salt and a splash of distilled vinegar. Stir the water rapidly with a whisk to create a whirlpool. Crack each egg into a small bowl, then gently slip the egg into the swirling water. Cook each egg for 2-3 minutes until whites are set but yolks remain runny. Remove eggs with a slotted spoon onto a paper towel-lined plate. Repeat for all eggs.
  4. Heat ham and cheese, toast bread: Warm the ham and baby Swiss cheese in a pan over medium heat until the cheese melts and ham is heated through. Toast the sourdough or ciabatta slices until golden and crisp.
  5. Make the hollandaise sauce: In a blender, combine egg yolks, yellow mustard, kosher salt, and garlic powder. Blend on high speed. Slowly drizzle in the hot melted butter while blending continuously until the sauce thickens and emulsifies into a creamy hollandaise.
  6. Assemble the Cuban Eggs Benedict: On each piece of toasted bread, layer shredded pork, a few slices of dill pickles, warm ham and melted Swiss cheese, then top with a poached egg. Spoon mustard hollandaise over the top and add a dash of cayenne pepper if desired.
  7. Serve: Enjoy your Cuban Eggs Benedict immediately while warm and flavorful.
  8. Relax: After indulging, sit back and enjoy a well-earned food coma from this decadent meal!

Notes

  • Marinate the pork overnight for maximum flavor and tenderness.
  • Use fresh citrus juices for the marinade for the best taste.
  • Adding distilled vinegar to the poaching water helps the egg whites coagulate better.
  • The hollandaise sauce can be kept warm by placing the blender jar in a warm water bath while assembling the dish.
  • If you prefer less spicy, omit the cayenne pepper garnish.
  • Leftover shredded pork can be refrigerated for up to 3 days.

Keywords: Cuban Eggs Benedict, pork shoulder, slow cooked pork, poached eggs, hollandaise sauce, brunch recipe, toasted sourdough, Swiss cheese, deli ham

Find it online: https://delishfamilyrecipe.com/cuban-pork-and-egg-benedict-with-pickles-and-mustard-hollandaise-recipe/