Ingredients
Hollandaise
| 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.
|
Smoked Pork Shoulder
| 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
|
Grits
| 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.
|
6-Minute Egg
| Warm water | |
| Salt | |
| 8 large eggs, pasteurized in shell |
Directions
Hollandaise
- MELT butter. SET aside.
- SEPARATE egg yolks. In the top of a 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.
Smoked Pork Shoulder
- MIX brown sugar and dry spices.
- DRIZZLE oil over pork shoulder to coat.
- RUB spice mix onto pork surface. PLACE in a 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.
Grits
- 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.
6-Minute Egg
- ADD warm water, salt, and eggs to large pot.
- TURN to high heat and COOK for six minutes.
- TAKE off heat. REMOVE eggs from the pot and PLACE in an ice bath.
- PEEL eggs. SET aside for plating.
Plating
- 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.