
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
Smoked Pork Shoulder with Southern-Style Grits and a Six-Minute Egg with Hollandaise Sauce
Yield: 8
Melt butter; set aside.
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.
Then while whisking, slowly drizzle in the melted butter. The sauce will thicken and coat the back of a spoon.
Finish by whisking in salt and chili powder. Remove from heat.
Keep at 160° F in an airtight container until ready to serve.
unsalted butter |
10 Tbsp.
|
large egg yolks |
3
|
lemon juice |
2 Tbsp.
|
water |
¼ cup
|
Louisiana-style hot sauce |
1 tsp.
|
salt |
1/2 tsp.
|
chili powder |
1/8 tsp.
|
Mix brown sugar and dry spices.
Drizzle oil over pork shoulder to coat.
Rub spice mix onto pork surface; place in covered bowl and refrigerate for 24 hrs.
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.
brown sugar |
3/4 cup
|
paprika |
1/3 cup
|
granulated garlic |
3 Tbsp.
|
granulated onion |
2 Tbsp.
|
cayenne |
2 Tbsp.
|
kosher salt |
1/2 cup
|
black pepper |
1/2 cup
|
mustard powder |
2 Tbsp.
|
pork shoulder roast (about 8 lbs.) |
1
|
vegetable oil |
1/2 cup
|
BBQ sauce (for plating) |
1 cup
|
In a 1-gallon stockpot, combine heavy cream, water, thyme, salt, pepper, and butter. Bring to a low boil over medium-high heat.
Stir in grits until well combined. Reduce heat to medium-low and cover. Cook 12 to 14 minutes, stirring occasionally until thickened.
Add corn; cook uncovered for 10 minutes, stirring frequently. Remove from heat; stir in cheese and chives. Adjust seasonings to taste, if necessary.
heavy cream |
3 1/2 cups
|
water |
3 1/4 cups
|
fresh chopped thyme leaves |
2 Tbsp.
|
salt |
1 1/2 Tbsp.
|
ground pepper |
1/2 tsp.
|
butter |
4 Tbsp.
|
stone ground grits, coarse |
1 1/2 cups
|
fresh corn kernels |
1 cup
|
shredded Parmesan cheese |
1/2 lb.
|
chives, cut fine |
3 Tbsp.
|
Add warm water, salt, and eggs to large pot.
Turn to high heat and cook for six minutes.
Take off heat; remove eggs from pot and place in an ice bath.
Peel eggs; set aside for plating.
Warm water | |
Salt | |
8 large eggs, pasteurized in shell |
Heat oil in sauté pan.
Add shredded pork and move around to heat thoroughly until it gets a little crispy on the outside.
Add BBQ sauce to coat pork.
For each serving, plate pork on top of grits, top with microgreens or arugula. Place six-minute egg on side. Pour hollandaise over egg.