Hearty Carnitas Huevos Rancheros (Slow Cooker!)
Make incredible Carnitas Huevos Rancheros! This recipe features tender, slow-cooked pork carnitas with beans, topped with fried eggs, salsa, avocado, and cilantro, served with tortillas.
Ingredients
(Original recipe yields 12 servings – very hearty breakfast/brunch!)
Pork Carnitas:
- ▢ 1 boneless pork shoulder butt roast (3 pounds), halved
- ▢ 2 teaspoons olive oil
- ▢ 3 garlic cloves, thinly sliced
- ▢ ½ teaspoon salt
- ▢ ½ teaspoon pepper
- ▢ 1 medium onion, chopped
- ▢ 2 cans (4 ounces each) chopped green chiles, undrained or drained based on preference
- ▢ 1 cup salsa (your favorite kind)
- ▢ ½ cup minced fresh cilantro
- ▢ ½ cup chicken broth
- ▢ ½ cup tequila (or additional chicken broth)
- ▢ 1 can (15 ounces) black beans, rinsed and drained
Assembly & Toppings:
- ▢ 12 large eggs
- ▢ Cooking spray (for frying eggs)
- ▢ 1 jar (16 ounces) salsa (for topping)
- ▢ 4 medium ripe avocados, peeled and sliced
- ▢ 12 flour tortillas (6 inches), warmed and quartered
- ▢ Additional fresh cilantro, chopped (for garnish)
- ▢ (Optional: Lime wedges, crumbled cotija cheese, sour cream)
Instructions
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!
Find it online: https://www.eatswithsoul.com/hearty-carnitas-huevos-rancheros/