1. Prepare and Season Pork for Slow Cooker:

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

2. Slow Cook the Carnitas:

• Cover the slow cooker securely with its lid.
• Cook on the LOW setting for 7-8 hours, or until the pork is exceptionally tender and easily shreds 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 and place them on a large cutting board or platter, leaving the cooking liquid in the slow cooker.
• Using two forks, shred the pork completely. Discard any large pieces of excess fat.
• Reserve 1 cup of the cooking juices from the slow cooker. Discard the remaining cooking juices (or save for another use if desired, after skimming fat).
• Return the shredded pork to the slow cooker along with the 1 cup of reserved cooking juices.
• Add the rinsed and drained can of black beans to the slow cooker with the shredded pork.
• Stir everything together gently. Cover and let it heat through on LOW or WARM setting for another 15-20 minutes while you prepare the eggs.

4. Fry the Eggs:

• While the pork and bean mixture heats through, prepare the 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, 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 set and the yolks begin to thicken but are still runny (or to your desired doneness). You can cook them sunny-side up, or carefully flip them once for over-easy/medium if preferred.

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 portion of the jarred salsa (from the 16 oz jar).
• Carefully place one freshly fried egg on top of the salsa in each bowl.
• Arrange slices of fresh avocado 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 for scooping or making mini tacos. Enjoy!