Frank & Lola’s At Margaritaville Hotel
Eric Troup & James Fontaine

1 bone-in pork butt (4-5 lbs.)

Rub for Pork:
½ Tbsp. coarse ground black pepper
½ Tbsp. cumin
½ Tbsp. chili powder
½ tsp. dried thyme
½ tsp. dried marjoram
½ tsp. cayenne
1 ½ Tbsp. onion powder
2 tsp. paprika
1 tsp. mustard powder
½ Tbsp. kosher salt
1 Tbsp. light brown sugar

1 zucchini
1 green tomato
2 eggs
1 Cup seasoned flour
1 cup seasoned Panko breadcrumbs
1 cup buttermilk

1 ¾ cup flour
¾ Tbsp. baking powder
¾ tsp. kosher salt
1 cup yellow stone ground grits

Choron Sauce:
5 egg yolks
1 egg
½ cup tomato concasse
Kosher salt and pepper to taste

Preheat an outdoor smoker to 200-225 degrees. In a small bowl, combine the seasonings for the pork rub. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack. Smoke at 200-225 degrees for 6-18 hours, or until internal pork temperature reaches 145 degrees. Using forks, shred the meat and place in the refrigerator. While the pork is cooling down, combine the flour, baking powder, kosher salt and yellow stone ground grits into a mixing bowl. Prepare your deep fryer to 350 degrees. Bring a pot of water with a dash of vinegar to a simmer. Slice the zucchini on a slight bias about 1/2 “ thick. Combine shredded pork with the flour and grits mixture. Separate into mini burger patties leaving a dimple in the middle on one side. Slice the tomato into ½” thick slices and batter. Coat in order with seasoned flour, buttermilk and seasoned Panko breadcrumbs; set aside. When the oil is hot, begin frying the pork boulettes and the tomatoes. Cook the tomatoes until they begin to brown on one side, then flip them. Once they have a nice amber color on both sides, remove them from the grease and set them on a paper towel. Cook the pork boulettes until they reach an internal temperature of 165 degrees. Then remove from the grease and set on a paper towel. Combine 5 egg yolks, 1 whole egg and ½ cup tomato concasse into a cup. Slowly begin streaming in hot melted butter while using an immersion blender on high. Season with kosher salt and set aside. Season the zucchini chips with a dash of kosher slat, black pepper and cayenne pepper then sauté. Remove from heat and set aside. Carefully drop the egg into the simmering water. Cook for about 3 minutes then remove from the water with a perforated spoon. Assemble the benedict by stacking the tomato, zucchini chip, pork boulette. Then balance the egg into the dimple of the pork and finish with a drizzle of choron sauce.