Smoked Pork & Six-Minute Egg

Smoked Pork & Six-Minute Egg

Smoked Pork Shoulder with Southern-Style Grits and a Six-Minute Egg with Hollandaise Sauce

Yield: 8

Brian Jupiter
Executive Chef
Ina Mae Tavern
Chicago, IL

Ingredients and Directions



  1. Melt butter; set aside.

  2. Separate egg yolks. In top of double boiler, whisk yolks with water, lemon juice, and hot sauce. The mixture should start to lighten; keep whisking until a temperature of 160° F is reached.

  3. Then while whisking, slowly drizzle in the melted butter. The sauce will thicken and coat the back of a spoon.

  4. Finish by whisking in salt and chili powder. Remove from heat.

  5. Keep at 160° F in an airtight container until ready to serve.


  • 10 Tbsp. unsalted butter
  • 3 large egg yolks
  • 2 Tbsp. lemon juice
  • ¼ cup water
  • 1 tsp. Louisiana-style hot sauce
  • 1/2 tsp. salt
  • 1/8 tsp. chili powder
Smoked Pork Shoulder


  1. Mix brown sugar and dry spices.

  2. Drizzle oil over pork shoulder to coat.

  3. Rub spice mix onto pork surface; place in covered bowl and refrigerate for 24 hrs.

  4. Smoke pork shoulder at 200° F to 210° F until an internal temperature of at least 145°F, about 4 to 6 hours and meat is able to be pulled.


  • 3/4 cup brown sugar
  • 1/3 cup paprika
  • 3 Tbsp. granulated garlic
  • 2 Tbsp. granulated onion
  • 2 Tbsp. cayenne
  • 1/2 cup kosher salt
  • 1/2 cup black pepper
  • 2 Tbsp. mustard powder
  • 1 pork shoulder roast (about 8 lbs.)
  • 1/2 cup vegetable oil
  • 1 cup BBQ sauce (for plating)


  1. In a 1-gallon stockpot, combine heavy cream, water, thyme, salt, pepper, and butter. Bring to a low boil over medium-high heat.

  2. Stir in grits until well combined. Reduce heat to medium-low and cover. Cook 12 to 14 minutes, stirring occasionally until thickened.

  3. Add corn; cook uncovered for 10 minutes, stirring frequently. Remove from heat; stir in cheese and chives. Adjust seasonings to taste, if necessary.


  • 3 1/2 cups heavy cream
  • 3 1/4 cups water
  • 2 Tbsp. fresh chopped thyme leaves
  • 1 1/2 Tbsp. salt
  • 1/2 tsp. ground pepper
  • 4 Tbsp. butter
  • 1 1/2 cups stone ground grits, coarse
  • 1 cup fresh corn kernels
  • 1/2 lb. shredded Parmesan cheese
  • 3 Tbsp. chives, cut fine
6-Minute Egg


  1. Add warm water, salt, and eggs to large pot.

  2. Turn to high heat and cook for six minutes.

  3. Take off heat; remove eggs from pot and place in an ice bath.

  4. Peel eggs; set aside for plating.


  • Warm water
  • Salt
  • 8 large eggs, pasteurized in shell


  1. Heat oil in sauté pan.

  2. Add shredded pork and move around to heat thoroughly until it gets a little crispy on the outside.

  3. Add BBQ sauce to coat pork.

  4. For each serving, plate pork on top of grits, top with microgreens or arugula. Place six-minute egg on side. Pour hollandaise over egg.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.