Cubano Benedict (paleo and grain-free)

Cubano Benedict AMy inspiration for this Cubano Benedict came a few weeks ago when I  tried a half of a Cubano Sandwich (for research purposes only…lol).  OMG ~ amazing!  The flavors worked so well together, the ham, pork, yellow mustard, notes of cumin, and the tang of the dill pickle.  So good.  So, I decided to turn out yet another version of Eggs Benedict.  There is definitely a trend here.  Can you tell I love poached eggs?  The traditional sandwich contains swiss cheese.  The hollandaise in this dish absolutely replaces that rich, creamy texture ~ you’ll never miss the cheese.  With this recipe, you will have additional pork for leftovers.  If I’m going to take 6 hours to cook a pork butt, I just can’t see doing it with anything under 3 pounds.  

Cubano Benedict (paleo and grain-free)  Cubano Benedict (paleo and grain-free)


Pulled Pork:

  • 3 pound pork butt (you will have leftover meat for your pork enjoyment!)
  • cumin, salt & pepper
  • 1 tablespoon cooking oil of choice (or bacon grease)
  • 4 cups of beef broth
  • 1 onion, roughly chopped
  • 3-4 garlic cloves

Cumin-Mustard Hollandaise Sauce:

  • 2 egg yolks
  • 2 teaspoons water
  • 1 teaspoon yellow mustard
  • 1 teaspoon cumin
  • pinch of salt
  • 1/4 cup ghee or organic butter

Remaining Ingredients:

  • 8 slices of nitrate-free ham
  • 4 poached eggs
  • 1-2 dill pickles, small diced


  1. Season the pork butt liberally with the cumin, salt, and pepper.  Heat oil on medium in a cast iron skillet or heavy bottomed skillet.  Sear the pork on all sides.
  2. Transfer the pork to a slow cooker.  Add the broth, onion, and garlic cloves.  Cook on low for 5-6 hours.  Remove pork from the slow cooker and let rest for 10 minutes.  Using two forks, pull that tender, juicy pork apart.  (sooo good!)  Taste a few bites…now taste a few more (OK, stop it.  You won’t have any room for your Benedict!).  Set aside.
  3. On four plates, place two pieces of ham.  Add a good spoonful of pork on the ham of each plate.
  4. In one dish, start poaching your eggs.
  5. On another burner, start your hollandaise.  Whisk the egg yolks, water, mustard, cumin, & salt.  Slowly start adding pats of butter to the hollandaise, whisking as you go.  Check on your eggs.  When they are ready, use a slotted spoon to remove them from the water and place on a plate.
  6. Put your finishing whisking touches on your hollandaise.
  7. Place an egg on each of the plates.  Drizzle with hollandaise.  Garnish with chopped dill pickles.
  8. Enjoy!

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