Introduction: Craving a Hearty, Flavor-Packed Mexican Breakfast?
Ever wanted to start your day with a bold, satisfying dish that’s bursting with Mexican flavors? Carnitas Huevos Rancheros is the perfect recipe! This slow-cooker meal combines tender, shredded pork carnitas with spicy green chiles, black beans, and fresh eggs, all topped with salsa, avocado, and warm tortillas. Ideal for brunch, weekend breakfasts, or even dinner, it’s a versatile, crowd-pleasing dish that’s easy to prepare. Ready to make a delicious, protein-packed meal with vibrant flavors? Let’s dive into this amazing recipe!
Overview: Why Carnitas Huevos Rancheros is Special
Carnitas Huevos Rancheros is a creative twist on the classic Mexican breakfast, blending slow-cooked pork carnitas with the traditional huevos rancheros elements of eggs, salsa, and tortillas. The slow cooker makes it effortless, while the bold flavors make it unforgettable. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 7-8 hours cooking on Low, plus 10-15 minutes for eggs and assembly, for a total of around 7.5-8.5 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor dish.
- Why It’s Unique: The slow-cooker carnitas are infused with tequila, green chiles, and cilantro, creating a tender, juicy pork base. Paired with fried eggs, creamy avocado, and warm tortillas, it’s a hearty, all-in-one meal that’s perfect for sharing and customizable to your taste.
This recipe is protein-rich, veggie-packed, and ideal for Mexican food lovers. Let’s get cooking!
Essential Ingredients
This recipe serves 12 and uses fresh and pantry ingredients for a bold, satisfying dish. Here’s what you’ll need for the original (1x) recipe:
- For the Carnitas:
- 1 boneless pork shoulder butt roast (3 pounds), halved
- 2 teaspoons olive oil
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 2 cans (4 ounces each) chopped green chiles
- 1 cup salsa
- 1/2 cup minced fresh cilantro
- 1/2 cup chicken broth
- 1/2 cup tequila or additional chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- For Assembly:
- 12 large eggs
- 1 jar (16 ounces) salsa
- 4 medium ripe avocados, peeled and sliced
- 12 flour tortillas (6 inches), warmed and quartered
- Additional minced fresh cilantro (optional, for garnish)
Why These Ingredients Matter
- Pork Shoulder: A flavorful, fatty cut that becomes tender and shreddable after slow cooking.
- Olive Oil, Garlic, Salt, Pepper: Enhance the pork’s natural flavor with savory, aromatic notes.
- Onion, Green Chiles, Salsa: Add savory, spicy depth to the carnitas.
- Cilantro: Brings fresh, herbaceous flavor to balance the richness.
- Chicken Broth and Tequila: Tenderize the pork and add depth; tequila gives a subtle, authentic Mexican kick.
- Black Beans: Provide protein, fiber, and a hearty texture.
- Eggs: The classic huevos rancheros element, adding creamy, rich yolks.
- Salsa and Avocados: Contribute tangy heat and creamy freshness.
- Flour Tortillas: Offer a soft, warm base for scooping or wrapping.
- Additional Cilantro: Adds a fresh, colorful garnish (optional).
Substitutions and Variations
- Pork: Swap with pork loin (leaner, may need less cooking time) or chicken thighs (cook for 5-6 hours).
- Tequila: Replace with extra chicken broth or lime juice for a non-alcoholic version.
- Green Chiles: Use fresh roasted chiles or mild diced bell peppers for less heat.
- Salsa: Choose mild, medium, or hot salsa based on preference, or use fresh pico de gallo.
- Black Beans: Substitute with pinto beans or omit for a lighter dish.
- Eggs: Scramble eggs instead of frying, or use tofu for a vegetarian version.
- Tortillas: Swap with corn tortillas (gluten-free) or serve over rice for a bowl-style meal.
- Gluten-Free: Use corn tortillas and check salsa and broth for additives.
- Low-Sodium: Use low-sodium broth, salsa, and reduce salt to 1/4 teaspoon.
- Spicy Kick: Add 1/2 teaspoon cayenne or a diced jalapeño to the carnitas.
Step-by-Step Instructions
Making Carnitas Huevos Rancheros is simple, with the slow cooker handling the pork while you prepare the eggs and toppings. Follow these steps for a perfect dish every time!
Step 1: Prep Your Ingredients
- Halve 1 boneless pork shoulder butt roast (3 pounds) and pat dry with paper towels.
- Thinly slice 3 garlic cloves and chop 1 medium onion.
- Mince 1/2 cup fresh cilantro.
- Open 2 cans (4 ounces each) chopped green chiles, 1 cup salsa, 1/2 cup chicken broth, 1/2 cup tequila (or extra broth), and 1 can (15 ounces) black beans (rinsed and drained).
- Prep assembly ingredients: peel and slice 4 avocados, open 1 jar (16 ounces) salsa, warm and quarter 12 flour tortillas, and have 12 eggs ready.
Tip: Prepping ingredients upfront saves time during assembly.
Step 2: Prepare the Carnitas
- Season Pork: Rub pork halves with 2 teaspoons olive oil, 3 sliced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Place in Slow Cooker: Arrange pork in a 4- or 5-quart slow cooker.
- Add Toppings: Top with 1 chopped onion, 2 cans green chiles, 1 cup salsa, 1/2 cup minced cilantro, 1/2 cup chicken broth, and 1/2 cup tequila (or extra broth).
- Cook: Cover and cook on Low for 7-8 hours, until the pork is tender and shreds easily (internal temperature should reach 190-200°F/88-93°C for shredding).
Tip: No need to stir; the pork will absorb flavors as it cooks.
Step 3: Shred and Finish Carnitas
- Remove Pork: Transfer pork to a cutting board and shred with two forks.
- Strain Juices: Strain cooking juices into a bowl, reserving 1 cup and discarding the rest.
- Combine: Return shredded pork and 1 cup reserved juices to the slow cooker. Stir in 1 can black beans and heat through for 5-10 minutes.
Tip: Shred finely for a cohesive filling that’s easy to scoop.
Step 4: Cook the Eggs
- Prepare Skillet: Coat a large skillet with cooking spray and heat over medium-high.
- Fry Eggs: Working in batches, break 12 eggs into the skillet, one at a time. Reduce heat to low and cook until whites are set and yolks begin to thicken, about 2-3 minutes. Flip eggs if desired for over-easy or over-medium.
- Keep Warm: Transfer cooked eggs to a plate and cover to keep warm.
Tip: Cook eggs in batches of 4-6 to avoid overcrowding the skillet.
Step 5: Assemble and Serve
- Divide Carnitas: Spoon the pork and bean mixture evenly among 12 serving bowls.
- Add Toppings: Top each bowl with a spoonful of salsa (from the 16-ounce jar), 1 fried egg, sliced avocado, and additional cilantro (if using).
- Serve with Tortillas: Place quartered, warmed flour tortillas on the side or in the bowls for scooping or wrapping.
Assembly: Building the Perfect Carnitas Huevos Rancheros
Assembling Carnitas Huevos Rancheros is all about layering bold, tender pork with fresh, vibrant toppings for a balanced dish. Here’s how to put it together:
- Cook the Carnitas: Slow-cook pork with chiles, salsa, and tequila for juicy, flavorful meat.
- Shred and Mix: Combine shredded pork with beans and reserved juices for a hearty base.
- Fry Eggs: Cook eggs to your preferred doneness for a classic huevos rancheros touch.
- Layer and Serve: Build bowls with carnitas, salsa, eggs, avocado, and tortillas for a colorful, satisfying meal.
Presentation Tips:
- Serve in wide, shallow bowls to showcase the colorful layers of pork, eggs, and avocado.
- Garnish with extra cilantro, a lime wedge, or a sprinkle of chili powder for a festive look.
- Pair with Mexican hot chocolate, fresh orange juice, or a light salad for a complete meal.
- Use colorful or rustic bowls to highlight the dish’s vibrant, Mexican-inspired aesthetic.
Storage and Make-Ahead Tips
Carnitas Huevos Rancheros is best fresh, but components can be stored for later. Here’s how to keep them fresh:
- Storing Leftovers:
- Store carnitas and beans in an airtight container in the fridge for up to 4 days. Keep eggs, salsa, avocado, and tortillas separate.
- Reheating: Reheat carnitas in a skillet over medium heat with a splash of reserved juices, about 5-7 minutes, or microwave for 1-2 minutes. Cook eggs fresh for best texture.
- Make-Ahead Tips:
- Carnitas: Cook and shred pork up to 2 days ahead; refrigerate with reserved juices. Reheat and add beans before serving.
- Toppings: Chop onions and cilantro up to 1 day ahead; store in the fridge. Slice avocados just before serving to prevent browning.
- Freezing: Freeze shredded carnitas (without beans) for up to 3 months. Thaw in the fridge and reheat before adding beans and assembling.
Tip: Assemble only what you’ll eat immediately to keep eggs and tortillas fresh.
Recipe Variations
Carnitas Huevos Rancheros is versatile and easy to customize. Here are some fun twists to try:
- Milder Version: Use mild green chiles and mild salsa to reduce heat.
- Spicy Kick: Add a diced jalapeño or 1/2 teaspoon cayenne to the carnitas.
- Vegetarian: Replace pork with jackfruit or tofu, cooked with the same seasonings for 4-5 hours.
- Low-Carb: Skip tortillas and serve in lettuce cups or as a bowl with extra avocado.
- Cheesy: Sprinkle 1/2 cup shredded cheddar or queso fresco over the carnitas before adding eggs.
- Gluten-Free: Use corn tortillas and check salsa and broth for gluten.
- Breakfast Tacos: Wrap carnitas, eggs, and toppings in whole tortillas instead of quartering.
Tip: Keep the green chiles and salsa for the authentic huevos rancheros flavor.
Conclusion: Savor Your Carnitas Huevos Rancheros!
You’ve just made Carnitas Huevos Rancheros—a hearty, flavorful, and vibrant dish that’s perfect for any time of day! This slow-cooker recipe is easy, versatile, and brings the bold tastes of Mexico to your table. Whether you enjoy it for breakfast, brunch, or dinner, it’s sure to impress. Grab a bowl, scoop up some carnitas with a tortilla, and savor the spicy, creamy goodness. What’s your favorite Mexican breakfast topping? Share your ideas in the comments, and happy cooking!
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Carnitas Huevos Rancheros
Description
Ever wanted to start your day with a bold, satisfying dish that’s bursting with Mexican flavors? Carnitas Huevos Rancheros is the perfect recipe! This slow-cooker meal combines tender, shredded pork carnitas with spicy green chiles, black beans, and fresh eggs, all topped with salsa, avocado, and warm tortillas.
Ingredients
This recipe serves 12 and uses fresh and pantry ingredients for a bold, satisfying dish. Here’s what you’ll need for the original (1x) recipe:
- For the Carnitas:
- 1 boneless pork shoulder butt roast (3 pounds), halved
- 2 teaspoons olive oil
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 medium onion, chopped
- 2 cans (4 ounces each) chopped green chiles
- 1 cup salsa
- 1/2 cup minced fresh cilantro
- 1/2 cup chicken broth
- 1/2 cup tequila or additional chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- For Assembly:
- 12 large eggs
- 1 jar (16 ounces) salsa
- 4 medium ripe avocados, peeled and sliced
- 12 flour tortillas (6 inches), warmed and quartered
- Additional minced fresh cilantro (optional, for garnish)
Why These Ingredients Matter
- Pork Shoulder: A flavorful, fatty cut that becomes tender and shreddable after slow cooking.
- Olive Oil, Garlic, Salt, Pepper: Enhance the pork’s natural flavor with savory, aromatic notes.
- Onion, Green Chiles, Salsa: Add savory, spicy depth to the carnitas.
- Cilantro: Brings fresh, herbaceous flavor to balance the richness.
- Chicken Broth and Tequila: Tenderize the pork and add depth; tequila gives a subtle, authentic Mexican kick.
- Black Beans: Provide protein, fiber, and a hearty texture.
- Eggs: The classic huevos rancheros element, adding creamy, rich yolks.
- Salsa and Avocados: Contribute tangy heat and creamy freshness.
- Flour Tortillas: Offer a soft, warm base for scooping or wrapping.
- Additional Cilantro: Adds a fresh, colorful garnish (optional).
Substitutions and Variations
- Pork: Swap with pork loin (leaner, may need less cooking time) or chicken thighs (cook for 5-6 hours).
- Tequila: Replace with extra chicken broth or lime juice for a non-alcoholic version.
- Green Chiles: Use fresh roasted chiles or mild diced bell peppers for less heat.
- Salsa: Choose mild, medium, or hot salsa based on preference, or use fresh pico de gallo.
- Black Beans: Substitute with pinto beans or omit for a lighter dish.
- Eggs: Scramble eggs instead of frying, or use tofu for a vegetarian version.
- Tortillas: Swap with corn tortillas (gluten-free) or serve over rice for a bowl-style meal.
- Gluten-Free: Use corn tortillas and check salsa and broth for additives.
- Low-Sodium: Use low-sodium broth, salsa, and reduce salt to 1/4 teaspoon.
- Spicy Kick: Add 1/2 teaspoon cayenne or a diced jalapeño to the carnitas.
Instructions
Step 1: Prep Your Ingredients
- Halve 1 boneless pork shoulder butt roast (3 pounds) and pat dry with paper towels.
- Thinly slice 3 garlic cloves and chop 1 medium onion.
- Mince 1/2 cup fresh cilantro.
- Open 2 cans (4 ounces each) chopped green chiles, 1 cup salsa, 1/2 cup chicken broth, 1/2 cup tequila (or extra broth), and 1 can (15 ounces) black beans (rinsed and drained).
- Prep assembly ingredients: peel and slice 4 avocados, open 1 jar (16 ounces) salsa, warm and quarter 12 flour tortillas, and have 12 eggs ready.
Tip: Prepping ingredients upfront saves time during assembly.
Step 2: Prepare the Carnitas
- Season Pork: Rub pork halves with 2 teaspoons olive oil, 3 sliced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Place in Slow Cooker: Arrange pork in a 4- or 5-quart slow cooker.
- Add Toppings: Top with 1 chopped onion, 2 cans green chiles, 1 cup salsa, 1/2 cup minced cilantro, 1/2 cup chicken broth, and 1/2 cup tequila (or extra broth).
- Cook: Cover and cook on Low for 7-8 hours, until the pork is tender and shreds easily (internal temperature should reach 190-200°F/88-93°C for shredding).
Tip: No need to stir; the pork will absorb flavors as it cooks.
Step 3: Shred and Finish Carnitas
- Remove Pork: Transfer pork to a cutting board and shred with two forks.
- Strain Juices: Strain cooking juices into a bowl, reserving 1 cup and discarding the rest.
- Combine: Return shredded pork and 1 cup reserved juices to the slow cooker. Stir in 1 can black beans and heat through for 5-10 minutes.
Tip: Shred finely for a cohesive filling that’s easy to scoop.
Step 4: Cook the Eggs
- Prepare Skillet: Coat a large skillet with cooking spray and heat over medium-high.
- Fry Eggs: Working in batches, break 12 eggs into the skillet, one at a time. Reduce heat to low and cook until whites are set and yolks begin to thicken, about 2-3 minutes. Flip eggs if desired for over-easy or over-medium.
- Keep Warm: Transfer cooked eggs to a plate and cover to keep warm.
Tip: Cook eggs in batches of 4-6 to avoid overcrowding the skillet.
Step 5: Assemble and Serve
- Divide Carnitas: Spoon the pork and bean mixture evenly among 12 serving bowls.
- Add Toppings: Top each bowl with a spoonful of salsa (from the 16-ounce jar), 1 fried egg, sliced avocado, and additional cilantro (if using).
- Serve with Tortillas: Place quartered, warmed flour tortillas on the side or in the bowls for scooping or wrapping.
FAQs
Q: Is Carnitas Huevos Rancheros healthy?
A: Pork and eggs provide protein, and beans and veggies add fiber and nutrients. The dish is moderate in fat, but you can use leaner pork, low-sodium broth, and fewer avocados for a lighter option. Pair with a side salad for balance.
Q: Can I use a smaller pork roast?
A: Yes! For a 1.5-pound roast, halve the other ingredients and cook for 5-6 hours on Low, checking for tenderness.
Q: How spicy is this dish?
A: The green chiles and salsa give a mild to moderate heat. Use mild versions or reduce chiles for less spice, or add hot salsa for more kick.
Q: Can I make this without a slow cooker?
A: Yes! Cook pork with ingredients in a covered Dutch oven at 275°F for 3-4 hours, until tender. Shred, mix with beans, and proceed with assembly.
Q: Can I use corn tortillas instead of flour?
A: Yes! Corn tortillas are a great gluten-free option and add authentic flavor. Warm and quarter them as directed.
Q: Can I freeze Carnitas Huevos Rancheros?
A: Freeze the shredded carnitas (without beans, eggs, or toppings) for up to 3 months. Thaw in the fridge, reheat, and assemble with fresh components.