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A platter with 3 waffles topped with pulled pork, poached eggs, hollandaise sauce, and chives.

Waffle Pulled Pork Eggs Benedict

  • Yield: 6-8 Servings 1x


Thick, fluffy waffles are the perfect base for this sweet-and-salty BBQ pulled pork eggs Benedict topped with blender hollandaise sauce.



For Spice Rub:

  • 1 1/2 tablespoons paprika
  • 1 tablespoon (packed) dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons granulated sugar
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons ground white pepper
  • 3/4 teaspoons garlic powder
  • 3/4 teaspoons onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground mustard

For Pork:

  • 34 pounds boneless pork shoulder, cut into 4 pieces
  • 1 cup water
  • 1/4 teaspoon liquid smoke
  • 1 cup barbecue sauce

For Hollandaise Sauce:

  • 3 large egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon dijon mustard
  • 1/2 cup unsalted butter

To Serve:

  • 68 Eggo® Thick & Fluffy Original Waffles
  • 68 large eggs
  • 1 tablespoon white vinegar
  • 12 tablespoons fresh snipped chives


  1. For Spice Rub: In a large bowl, mix together spice rub ingredients (paprika through ground mustard). Place pieces of pork in the bowl and rub spice mixture all over each piece to fully coat. Cover and refrigerate for at least 1 hour, or up to overnight.
  2. For Pork: Place pork into the insert of an Instant Pot or slow cooker (you can discard any spice mix that isn’t sticking to the meat). Add water and liquid smoke. If using the Instant Pot, cook for 70 minutes on high pressure, and let the pressure release naturally. If using a slow cooker, cook on low for 8-10 hours.
  3. Transfer the cooked meat to a large bowl, discarding the liquid, and shred with 2 forks. Stir in your favorite barbecue sauce and return to the Instant Pot or slow cooker and set to the “keep warm” setting until ready to serve.
  4. For Hollandaise Sauce: In the container of a blender, combine egg yolks, lemon juice, and dijon. Blend until combined. Place butter in a glass measuring cup and microwave at half power, stirring every 15-20 seconds, until completely melted, keeping an eye on it to make sure it doesn’t splatter, about 1 1/2 minutes total. With the blender running on medium-high speed, very slowly pour the hot, melted butter into the egg yolk mixture in a steady, thin stream until all of the butter is incorporated and the sauce is thick. You can keep the sauce warm by placing the blender pitcher into a container of hot water until ready to serve.
  5. For the Eggs: In a large pot, bring 1 1/2 inches of water and a pinch of kosher salt to a boil. Once boiling, lower to a simmer and add vinegar. Crack 2 eggs into 2 separate ramekins or small bowls. Break up the bubbles on the bottom of the pot with a slotted spoon.
  6. VERY CAREFULLY drop the eggs into the water, leaving space between them. Cover the pot, turn off the heat, and cook for 4 minutes 30 seconds. If using a glass cooktop, you may want to scoot the pan off the burner during this time. Remove the eggs with a slotted spoon and place on a kitchen towel to soak up any excess water. Repeat with remaining eggs.
  7. To Serve: Toast waffles according to package instructions. Top with a pile of pulled pork, a poached egg, and pour on a little hollandaise sauce. Sprinkle on chives, and dive in!


Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

Big Flavors Rating: 5 Stars

Hollandaise sauce slightly adapted from Allrecipes

Egg poaching method slightly adapted from Alton Brown

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