1. Prepare and Season Pork for Slow Cooker:

• If your pork shoulder butt roast isn’t already halved, cut it into two roughly equal pieces. Pat the pork pieces dry thoroughly with paper towels.
• Rub the pork pieces all over with the 2 teaspoons of olive oil. Then, rub them evenly with the thinly sliced garlic, ½ teaspoon of salt, and ½ teaspoon of pepper.
• Place the seasoned pork pieces into the insert of a 4- or 5-quart slow cooker.
• Top the pork with the chopped medium onion. Add the two cans of chopped green chiles (undrained for more moisture and flavor from the canning liquid, or drained if you prefer less liquid in the final product), the 1 cup of salsa for cooking, the ½ cup of minced fresh cilantro, the ½ cup of chicken broth, and the ½ cup of tequila (or your additional chicken broth if substituting).

2. Slow Cook the Carnitas:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 7-8 hours. The pork is done when it is exceptionally tender and easily shreds apart with a fork.

3. Shred Pork, Add Beans, and Heat Through:

• Once the pork is fall-apart tender, carefully remove the pork pieces from the slow cooker using tongs or large forks. Place them on a large cutting board or platter, leaving the flavorful cooking liquid in the slow cooker insert.
• Using two forks, shred the cooked pork completely. As you shred, discard any large pieces of excess fat or gristle that you may find.
• From the cooking liquid remaining in the slow cooker, reserve 1 cup. Discard the rest of the cooking juices (or, if you wish to save more, skim off any excess fat from the surface first).
• Return the shredded pork to the slow cooker. Add the reserved 1 cup of cooking juices.
• Add the rinsed and drained can of black beans to the slow cooker with the shredded pork and juices.
• Stir everything together gently to combine. Cover the slow cooker and let the mixture heat through on the LOW or WARM setting for another 15-20 minutes, allowing the beans to warm up and the flavors to meld further.

4. Fry the Eggs:

• While the pork and bean mixture is heating through in the slow cooker, prepare your fried eggs.
• Coat a large non-stick skillet with cooking spray and place it over medium-high heat until hot.
• Working in batches to avoid overcrowding the pan (which makes flipping difficult and can lower the temperature), carefully break the eggs, one at a time, into the hot skillet.
• Immediately reduce the heat to low.
• Cook the eggs until the whites are fully set and the yolks begin to thicken but are still runny (or cook to your desired level of doneness – sunny-side up, over easy, or over medium are all great for Huevos Rancheros). You can carefully flip them once if you prefer an over-easy or over-medium egg.

5. Assemble the Carnitas Huevos Rancheros Bowls:

• Divide the warm pork carnitas and black bean mixture evenly among 12 serving bowls.
• Top the pork mixture in each bowl with a generous portion of the jarred salsa (from the 16-ounce jar for topping).
• Carefully place one freshly fried egg on top of the salsa in each bowl.
• Arrange slices of fresh avocado attractively alongside or around the egg.
• Sprinkle with additional chopped fresh cilantro for garnish.

6. Serve:

• Serve the Carnitas Huevos Rancheros immediately while the pork, beans, and eggs are warm.
• Offer the warmed and quartered flour tortillas on the side, perfect for scooping up all the deliciousness or for making mini soft tacos with the components. Enjoy this hearty and flavorful feast!