INGREDIENTS NEEDED

  • ¼ teaspoon salt
  • 1 tablespoon garlic powder
  • ¼ teaspoon mustard powder
  • ½ teaspoon onion powder
  • ¼ cup ketchup
  • 12 small corn tortillas
  • 1 ½ tablespoons white vinegar
  • ½ lemon, juiced
  • ½ teaspoon celery salt
  • 1 teaspoon sugar
  • Salt & pepper
  • 9 eggs
  • 1 teaspoon vinegar
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • ½ cup clarified butter
  • 3 tablespoons clarified butter (French toast)
  • 1/8 teaspoon tobasco
  • 8 ounces half and half
  • 3 ounces sugar
  • 1 teaspoon vanilla extract
  • 1 loaf of brioche bread 
  • 2 pounds pork shoulder
  • 1 apple
  • 1 orange
  • 1 lemon
  • 1 fennel bulb
  • 1 onion
  • 1 carrot
  • 2 cups apple cider
  • 2 cups + 1 ounce dark beer, divided
  • ½ cup 2 tablespoons bourbon, divided
  • 1/3 teaspoon paprika
  • 4 garlic cloves
  • ½ cup yellow mustard
  • 2 tablespoons apple cider vinegar
  • 2 ½ tablespoons brown sugar
  • 1 tablespoon tomato puree
  • ¼ teaspoon Worcestershire sauce
  • 1/8 tablespoon cayenne pepper
  • 1 tablespoon black pepper

RUB

  • In a bowl, add in 2 tablespoons  smoked paprika, 1 teaspoon chipotle powder, ½ teaspoon onion powder, ½ tablespoon garlic powder, ½ teaspoon black pepper, ½ tablespoon brown sugar, ¼ teaspoon mustard powder and 1 tablespoon salt. 
  • Mix and set aside.

BARBEQUE SAUCE

  • In a small bowl, combine mustard, 1 ounce dark beer, apple cider vinegar, 1/4th cup bourbon, 2 tablespoons brown sugar, tomato puree, Worcestershire sauce, cayenne, black pepper, salt, ½ garlic powder, and ketchup.
  • Mix till even and set aside.

FRENCH TOAST

  • Dissolve sugar into half & half.
  • Combine with 5 eggs, vanilla extract, and ¼ cup + 2 tablespoons bourbon using a hand blender.
  • Slice brioche into 1 ½  inch thick pieces.
  • Heat ½ teaspoon butter in a pan.
  • Coat slice with batter and add into pan, cooking each side for about 1 minute.
  • Add another teaspoon of butter and repeat with all 4 slices.

PULLED PORK    

  • Combine dry rub on the pork shoulder, making sure to cover all parts.
  • Grill on high heat, giving a char on the outside, about 2 minutes on each side.
  • Dice the following ingredients into large pieces:  apple, orange, lemon, fennel bulb, onion and carrot.
  • Combine chopped fruits, apple cider, and beer  with pork shoulder in a roasting pan.
  • Place into oven at 300⁰ F for 3 hours.
  • Remove shoulder and shred.
  • Combine with 1 cup barbeque sauce.

HOLLANDAISE

  • In a double broiler, whisk the 4 egg yolks with lemon juice until it lightens in color and doubles in volume; do not scramble eggs.
  • Heat ½ cup clarified butter to 140⁰ F and slowly drizzle into eggs.
  • Allow for mixture to emulsify with yolks.
  • If it is too thick, add a few drops of water.
  • Add some salt, pepper, with 1/8 teaspoon tabasco.

POACHED EGGS

  • In a sauce pot, bring 3 quarts of water to a boil and add in 1 tablespoon vinegar.
  • Bring water to a low simmer.
  • Create a whirlpool by stirring the water.
  • Crack an egg in the middle of whirlpool, allow to cook for 5-7 minutes.
  • Remove with a slotted spoon, set aside, and repeat with remaining eggs.

ASSEMBLY

  • Start with 1 slice of French toast on plate.
  • Add 3 ounces of pulled pork.
  • Layer with 1 poached egg and top with 1 tablespoon hollandaise.

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