Pork Carnitas Benedict with Chipotle Hollandaise

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

A fusion brunch dish combining tender slow-cooked pork carnitas atop English muffins, finished with a smoky chipotle hollandaise sauce. This latin american-inspired brunch ready in about 495 minutes combines cut into chunks pork shoulder, orange juice, lime juice into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 650 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into chunks pork shoulder
• 1 cup orange juice
• 1/4 cup lime juice
• 4, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 4, split and toasted English muffins
• 4 eggs
• 6 tbsp unsalted butter
• 3 egg yolks
• 1 tbsp, minced chipotle peppers in adobo
• 1 tbsp white vinegar
• 1 tbsp water

Instructions

1. Step 1: In a slow cooker, combine 2 lbs pork shoulder chunks, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Cook on low for 8 hours until pork is very tender.
2. Step 2: Meanwhile, prepare chipotle hollandaise by melting 6 tbsp unsalted butter and keeping warm. In a heatproof bowl, whisk 3 egg yolks with 1 tbsp white vinegar and 1 tbsp water over simmering water until thickened.
3. Step 3: Slowly drizzle melted butter into the yolk mixture while whisking vigorously until smooth and creamy. Stir in 1 tbsp minced chipotle peppers in adobo for smoky heat, then keep warm.
4. Step 4: Poach 4 eggs in simmering water with a splash of vinegar until whites are set but yolks remain runny, about 3 minutes.
5. Step 5: Shred the cooked pork carnitas and pile generously onto 4 toasted English muffin halves.
6. Step 6: Top each with a poached egg and drizzle with chipotle hollandaise sauce. Serve immediately.