Prepare the Chipotle Hollandaise Sauce: In a double boiler, whisk 4 egg yolks until slightly thickened. Gradually add melted unsalted butter while whisking continuously, resulting in a creamy texture. Blend in salt, lemon juice, and chipotle powder; whisk until thickened.

Poach the Eggs: Simmer water with a splash of white vinegar, creating a gentle whirlpool. Carefully crack each egg and slide it into the water, poaching for 1-2 minutes until the whites are set and yolks remain runny. Remove with a slotted spoon and drain.

Toast the English Muffins: Split English muffins in half and toast until they are golden brown and have a delightful crunch.

Assemble the Dish: Layer each toasted muffin half with warmed pulled pork, then top with a perfectly poached egg. Drizzle generously with the warm chipotle hollandaise sauce and serve immediately.