Name: Cuban Eggs Benedict Recipe
Prep time: PT-490152H49M51S
Cook time: PT-490152H49M51S
Total time: PT-490152H49M51S
Cuisine: Cuban
Ingredients: 1 3-4 Pound pork shoulder; 1 Cup fresh orange juice (from 2 navel oranges); 1/2 Cup fresh lime juice (from 2-3 limes); 1/2 Cup olive oil; 10 Garlic cloves (minced); 1 Tablespoon fresh oregano (roughly chopped); 1 Tablespoon kosher salt; 2 Teaspoons cumin; 2 Teaspoons brown sugar; 1 Teaspoon dried oregano; 1 Yellow onion (quartered); 6 Large eggs; Distilled vinegar (for poaching); Kosher salt (for poaching water); 4 Egg yolks; 3/4 Cup unsalted butter (melted and hot); 2 Tablespoons yellow mustard; 1/4 Teaspoon garlic powder; 1/4 Teaspoon kosher salt; 6 Pieces sourdough or ciabatta bread (toasted); 12 Slices boiled or smoked deli ham; 12 Slices baby Swiss cheese; Dill pickles (thinly sliced, to taste); Cayenne pepper (to taste, optional)

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Introduction

Cuban Eggs Benedict is a flavorful twist on the classic brunch favorite, featuring tender shredded pork, tangy pickles, and a zesty mustard hollandaise. This hearty dish combines savory and bright flavors for a satisfying meal that’s sure to impress.

A large sandwich is shown on a white plate with a silver fork on the left side. The sandwich has several layers: at the bottom is shredded meat with a slightly brown and moist look, followed by sliced green pickles. Above the pickles, there is melted cheese with a pale yellow, creamy texture covering the top edges. On top of the cheese rests a white poached egg with a smooth, wet surface. The dish is finished with a thick, yellow hollandaise sauce poured generously over the egg, dribbling down the sides, and sprinkled with a light dusting of reddish-brown spices. The white plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3-4 Pound pork shoulder
1 Cup fresh orange juice (from 2 navel oranges)
1/2 Cup fresh lime juice (from 2-3 limes)
1/2 Cup olive oil
10 Garlic cloves (minced)
1 Tablespoon fresh oregano (roughly chopped)
1 Tablespoon kosher salt
2 Teaspoons cumin
2 Teaspoons brown sugar
1 Teaspoon dried oregano
1 Yellow onion (quartered)
6 Large eggs
Distilled vinegar
Kosher salt
4 Egg yolks
3/4 Cup unsalted butter (melted)
2 Tablespoons yellow mustard
1/4 Teaspoon garlic powder
1/4 Teaspoon kosher salt
6 Pieces sourdough or ciabatta bread (toasted)
12 Slices boiled or smoked deli ham
12 Slices baby Swiss cheese
Dill pickles (thinly sliced, to taste)
Cayenne pepper (to taste, optional)

Instructions

Step 1: Pierce the pork shoulder all over with a knife to make small slits. In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, fresh oregano, kosher salt, cumin, brown sugar, dried oregano, and quartered yellow onion to make the marinade. Add the pork to a large bag or sealed container with the marinade. Refrigerate for 6 hours or preferably overnight.
Step 2: Preheat the oven to 250°F (120°C). Place the pork and marinade in a large Dutch oven, cover, and cook for 3-4 hours. Increase heat to 350°F (175°C), remove the cover, and cook uncovered for an additional 1-2 hours until the pork is tender and crusty.
Step 3: Remove the pork and shred it with two forks, adding pan drippings as needed to keep it moist.
Step 4: To poach the eggs, bring a saucepan of water to a gentle simmer. Add a pinch of salt and a splash of distilled vinegar. Use a whisk to create a whirlpool in the water. Crack each egg into a small bowl, then gently slide it into the water. Poach for 2-3 minutes until whites are set and yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
Step 5: Warm the deli ham and Swiss cheese in a pan until heated and the cheese begins to melt. Toast the bread slices.
Step 6: Make the hollandaise sauce by blending egg yolks, mustard, garlic powder, and salt on high speed. Slowly stream in the hot melted butter while blending until the sauce thickens.
Step 7: Assemble the dish: place toasted bread on plates, layer shredded pork, sliced dill pickles, warmed ham and Swiss, and top with a poached egg. Spoon mustard hollandaise over the top and add a dash of cayenne if desired.
Step 8: Serve immediately and enjoy!

Tips & Variations

For extra smoky flavor, try using smoked pork shoulder or add smoked paprika to the marinade.
Substitute ciabatta with sturdy brioche for a richer bread base.
Add fresh herbs like cilantro or parsley on top for brightness.
If you prefer less tang, reduce the lime juice in the marinade slightly.
Use a double boiler to make hollandaise if you don’t have a blender.

Storage

Store any leftover shredded pork in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to keep it moist. Poached eggs and hollandaise are best served fresh. Toasted bread, ham, and cheese can be kept separately and reheated as needed.

How to Serve

A stack of several layers of food sits on a white plate with a fork on its left side, placed on a white marbled surface. The bottom layer is shredded meat with a soft brown color and juicy texture. Above that is a layer of green pickle slices, followed by a thick slice of toasted bread showing a light golden crust and soft inside. On top of the bread are folded slices of light pink ham and melted cheese with a pale yellow-white tone that covers the meat and bread. Resting on the cheese is a perfectly poached egg with smooth white edges. Bright yellow hollandaise sauce is being poured from a spoon over the egg, flowing down the layers with some specks of orange-red spice sprinkled on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pork ahead of time?

Yes, marinate and cook the pork a day in advance. Refrigerate the shredded pork and reheat it gently before assembling the dish.

What if I don’t have distilled vinegar for poaching eggs?

You can use white wine vinegar or apple cider vinegar as a substitute. The vinegar helps the egg whites coagulate faster, but the amount can be small—a splash is enough.