Pulled Pork Eggs Benedict

Ingredients per serving
Braise the Pork
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Pork butt, boneless 700.0 g
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Kosher salt and black pepper to taste
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Canola oil 15.0 ml
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Apple cider 500.0 ml
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Apple cider vinegar 30.0 ml
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Garlic cloves, crushed 3.0 each
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Maille Old Style Mustard 4 x 3.7 kg 15.0 ml
Prepare the Bourbon Hollandaise
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Bourbon 125.0 ml
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Maple syrup 15.0 ml
Prepare the Apple Slaw
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Apples- granny smith, thinly sliced 1.0 each
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Radishes, julienned 4.0 each
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Honey 15.0 ml
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Apple cider vinegar 60.0 ml
Build the Eggs Benedict
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Cornbread, cut into 6.5 cm circles and toasted 1.4 kg
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Eggs, poached 24.0 each