Kalua Pig Eggs Benedict

Directions

1. Bring a wide pot of salted water to a gentle boil (very small and calm bubbles). As the water comes to a boil, crack the eggs into individual ramekins, or plan to crack the eggs individually into the boiling water.
2. Warm the Kalua Pig on the stovetop.
3. Slide the eggs from the ramekins into the pot, or crack them directly into the pot. Boil gently until the egg whites are set and the yolks still have movement.
4. While the eggs are poaching, place 1 T of butter on each English muffin on a baking tray under the broiler and toast until golden brown.
5. Spoon kalua pig onto each toasted English muffin, place one poached egg on top of the pork, and serve warm.
6. Kalua Pig 1 Pork Roast (pork shoulder works great. Loin also works, but have extra broth on hand if the roast starts looking too dry) 3 Tbsp. Liquid Smoke 3 Tbsp. Hawaiian Rock Salt Ti leaves or corn husks Two (or three) bananas (peels on, stickers off) Chicken broth Line the crockpot/slow cooker with the ti leaves or corn husks. Rub all sides of the pork roast with the rock salt, and set in the crockpot. Cover the roast with ti leaves or corn husks. Place the bananas (peel on) on top of the meat. Pour the liquid smoke over everything. Add chicken broth so it comes halfway up the side of the meat. Cook on low for 6 – 8 hours. When fully cooked and ready, the pork will shred easily. Taste, and add salt or liquid smoke as needed.