Norco Ranch Eggs-Smoked Pork and Egg

Smoked Pork, Grits and the Six-Minute EggBreakfasts in the Deep South are a mouthwatering treat, filled with rich flavors and time-honored traditions. To duplicate those delicious breakfasts, here is one of our favorite recipes, with smoked pork shoulder served over creamy grits and accompanied by a delectable egg in Hollandaise sauce. This recipe makes 8 generous servings.
Smoked Pork: Ingredients and Directions

Pork shoulder roast, about 8 lbs.
Spice rub (store-bought or prepared from kosher salt, paprika, black pepper, granulated garlic, cayenne pepper, and mustard powder)
Brown sugar
Vegetable oil

Coat the roast with brown sugar and spice rub, then drizzle with oil. Smoke the shoulder roast at a temperature of 200-220 degrees F for 4-6 hours or until the internal temperature reaches 145 degrees. When fully cooked, pull apart and set aside until the meal is ready to be plated.
Southern-Style Cheese Grits: Ingredients and Directions

1 ½ cups stone-ground corn grits
5 cups water
2 teaspoons salt
½ lb. grated Parmesan cheese
4 tablespoons butter
2 cups heavy cream
½ teaspoon black pepper

In a large pot, combine cream, water, salt, pepper, and butter and bring to a low boil. Stir in grits and grated cheese, then reduce heat and cover. Cook for 10 minutes, stirring occasionally.
Six-Minute Egg: Ingredients and Directions

8 large Norco Ranch eggs in shell
Warm water
Kosher salt

Fill a pot with warm water, then add eggs and salt. Cook on high heat for six minutes, then remove from heat. Remove eggs and place them in an ice bath to cool. Peel the eggs and set aside for now.
Hollandaise Sauce Ingredients and Directions

10 tablespoons unsalted butter
3 large Norco Ranch egg yolks
2 tablespoons lemon juice
¼ cup water