Cuban Pulled Pork Eggs Benedict with Tangy Mustard Cream Sauce

Pulled Pork Cuban Eggs Benedict with Mustard Cream Sauce is a rich, Cuban-inspired take on classic Eggs Benedict. Tender pulled pork and melty Swiss cheese sit on toasted bread, finished with a silky mustard cream sauce, a fried egg, and a bright spoonful of pickle relish. It’s an indulgent choice for breakfast, brunch, or a special weekend meal that’s surprisingly easy to prepare.

Last Updated March 3rd, 2025.

Why you’ll love this Pulled Pork Eggs Benedict

• A delicious twist on a classic: Cuban flavors—pulled pork, Swiss cheese, and pickle relish—bring a savory, tangy lift to traditional Eggs Benedict.
• Luxurious mustard cream sauce: A creamy, tang-forward sauce replaces hollandaise for a smoother, slightly piquant finish that pairs perfectly with pork and egg.
• Quick to assemble: With pre-cooked pulled pork and a few simple steps, the whole dish comes together in under 30 minutes.
• Highly adaptable: Swap proteins, cheeses, or bread to suit dietary needs or what’s in your fridge—this recipe is forgiving and customizable.

Ingredient notes

• Pulled pork: Use slow-cooked pulled pork or carnitas for best flavor. Leftover pork works well; store-bought pre-cooked pork is also fine.
• Swiss cheese: Melts beautifully and complements the mustard sauce. Provolone or white American are good substitutes.
• Pickle relish: Adds tang and crunch—adjust the amount to taste or use dill pickle slices for a sharper bite.
• Mustard cream sauce: Made with cream, Dijon, and yellow mustard. For more heat add cayenne or hot sauce. To make dairy-free, use coconut or oat cream.
• Bread: Choose a sturdy, crusty bread such as sourdough, ciabatta, or French bread so it crisps and avoids becoming soggy. Gluten-free bread that crisps up works too.

Dietary substitutions and allergy-friendly swaps

• Gluten-free: Use your favorite gluten-free bread and toast it well so it holds the toppings.
• Dairy-free: Replace heavy cream with coconut or oat cream and use a dairy-free melting cheese and vegan butter.
• Low-carb / Keto: Replace bread with sautéed greens, cauliflower toast, or a bed of spinach.
• Paleo: Use paleo-friendly bread or serve on roasted sweet potato slices or sautéed greens; use coconut cream and sugar-free mustard for the sauce.

Substitutions & variations

• Meat alternatives: Try shredded chicken, pulled beef, or plant-based shredded meats for a different protein.
• Cheese swaps: Gruyère, provolone, white cheddar, mozzarella, or smoked provolone all melt well and change the flavor profile slightly.
• Spice it up: Add cayenne, hot mustard, or chili flakes to the mustard cream for heat.
• Serving ideas: Serve on sautéed spinach, kale, or zucchini noodles for a lighter plate, or in a bowl with rice or sweet potato fries for a hearty dinner-style meal.

Expert tips & recipe notes

• Toast the bread until golden and crisp so it holds the toppings without getting soggy.
• Fry eggs gently: Use a nonstick skillet and medium heat with a touch of butter. Cover briefly to set whites while keeping yolks runny; cook a little longer if you prefer firm yolks.
• Sauce consistency: If the mustard cream becomes too thick, thin with a splash of milk or broth while whisking. Whisk constantly when adding cream to avoid lumps.
• Make ahead: Pulled pork and mustard cream sauce can be prepared up to 3 days in advance. Reheat the pork in a skillet and warm the sauce gently on the stove.
• Customize the sauce: Add more Dijon for tang or a splash of white wine for brightness.
• Garnish: Finish with chopped parsley, chives, or cilantro and optional avocado slices for freshness and color.

Pulled Pork Eggs Benedict FAQs

• Can I use leftover pulled pork? Yes. Reheat gently in a skillet or microwave and assemble as directed.
• Can I make the mustard cream ahead? Yes. Store in an airtight container in the fridge for up to 3 days and rewarm over low heat.
• Gluten-free bread alternatives? Use your favorite gluten-free sourdough or ciabatta and toast until crisp.
• How to melt cheese without a broiler? Place cheesy toasts in a 375°F (190°C) oven for 5–7 minutes or melt on a skillet over low heat.
• Don’t like mustard? Reduce the mustard in the sauce, add more cream and herbs, or substitute hollandaise for a more classic flavor.

Recipe