Benecio Del Porko

  • Yield:4 servings
  • Time:
    1 hr, 21 mins show details

Grilled cornbread topped with bbq pulled pork, hollandaise, charred corn, cilantro, and eggs. This is a copycat from one of my favorite breakfast places in Las Vegas, Lulu's Bread And Breakfast, which has unfortunately shut down since the pandemic.

Tags: American, breakfast & brunch, main dish, BBQ, umami

Ingredients

  • 1
    box of cornbread mix
  • Pulled Pork
  • 2 pounds
    pork butt
  • ½ cup
    bbq sauce
  • 1 cup
    water
  • Toppings
  • 8 ounces
    whole kernel corn, canned
  • cilantro, de-stemmed and roughly chopped
  • 4
    eggs
  • Hollandaise Sauce
  • 1 cup
    butter, 2 sticks
  • 8
    egg yolks
  • 1½ tablespoons
    lemon juice
  • 1 tablespoon
    cayenne optional
  • 1 tablespoon
    dill weed optional
  • salt + pepper
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Equipment

  • Instant Pot
  • blender, one that you can pour into while running

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Preparation

  1. Prepare cornbread according to box directions, let cool slightly before assembling and serving.

  2. 50 mins

    Add water and trivet to bottom of Instant Pot. Generously season pork butt, place on trivet, and pour bbq sauce over the top of the pork. Cook for 40 minutes, with a 10 minute natural release.

  3. 10 mins

    Meanwhile, drain the corn and heat a pan over medium-high heat. Add the corn, with no oil or butter, and cook until charred. Mix and continue to cook until most of the corn is nicely charred.

  4. 10 mins

    For the hollandaise, melt the butter in a container that you can easily pour from. Add egg yolks, lemon juice, and optional seasonings to blender. Blend on high, and slowly pour the melted butter in a steady stream while blending. Continue blending until sauce fully comes together, season to taste with salt and pepper.

  5. 5 mins

    When pork is done, remove from Instant Pot and shred. Set Instant Pot to saute mode, to reduce the bbq sauce in the bottom as much as you can.

  6. 4 mins

    Cook the eggs in your preferred style. I poach them for 4 minutes.

  7. 2 mins

    Divide cornbread into 4 pieces, top each with pulled pork, egg, hollandaise, charred corn, and chopped cilantro (in that order). Drizzle with reduced bbq sauce from the Instant Pot. Serve and enjoy.

Notes

I don't bother with making cornbread from scratch, I like Krusteaz honey cornbread box mix best. You can prepare the eggs in any style you prefer, I like poached but the original recipe did them over easy. I also rub the pork butt with more seasonings than salt and pepper, but it doesn't really matter what they are, just use whatever you like for a good bbq flavor.

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