For the Pork

1.5kgs pork shoulder (cut into chunks)

1 onion, diced

1 clove garlic, minced

1 tbs olive oil

1 cup your favourite barbecue sauce

1 cup water

Garlic powder, onion powder, paprika – to taste. About half a teaspoon

Hollandaise Sauce

3 egg yolks

1 tablespoon Procal pouring cream

1 cup melted butter, cooled to room temperature

1 tablespoon lemon juice

1/2 teaspoon salt

Dash of cayenne pepper

Poached Eggs

2 eggs

2 teaspoon white vinegar

To Serve

4 slices sour dough

Shredded apple

Barbecue sauce

Micro herbs


Pulled Pork

  1. Rub the spices into the pork, once they have been cut into chunks
  2. In a large pressure cooker, add olive oil and pork. Brown each side well
  3. After browned take the pork out to rest. Add garlic and onion and sauté until translucent.
  4. Add 1 cup of barbecue sauce and 1 cup of water, mix well. Add the meat into the pressure cooker and lock the lid.
  5. Bring to 15 psi. Immediately reduce the heat to the lowest possible setting to maintain pressure, and set the timer for 1 hour.
  6. Once finished remove the pressure cooker from the heat. Carefully open the lid and remove the meat setting it aside. Cover with foil and let the meat cool for a while to lock in the juices.
  7. After cool down, using two forks shred the meat.

Hollandaise Sauce

  1. Whisk egg yolks, cream and lemon juice in a heatproof bowl.
  2. Place bowl over a saucepan of simmering water over low heat. Whisk for 3 minutes or until mixture becomes thick and pale. Add 1 cube butter. Whisk until melted. Repeat with remaining butter (this will take about 10 minutes). Remove from heat. Season with salt and cayenne pepper.

Poached Eggs

  1. Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering around the edge).
  2. Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm. Using a slotted spoon, remove egg from water.
  3. Skim foam from water. Poach remaining eggs. Serve eggs on toast.

To Serve

  1. Shred 1 Apple
  2. Place the pork on 2 slices of sour dough. Top with poached eggs, shredded apple, hollandaise sauce, micro herbs and drizzle with barbecue sauce.


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