Introduction: Craving a Hearty, Flavorful Breakfast?
Want a vibrant, satisfying dish that’s perfect for brunch, breakfast, or even a fun dinner? Carnitas Huevos Rancheros is the ultimate recipe! This slow-cooker masterpiece combines tender, shredded pork carnitas with zesty salsa, creamy avocado, and sunny-side-up eggs, all served with warm tortillas. Infused with tequila, green chiles, and cilantro, it’s a Mexican-inspired delight that’s sure to impress. Ready to create a delicious, crowd-pleasing meal? Let’s dive into this tasty recipe!
Overview: Why Carnitas Huevos Rancheros Is Special
Carnitas Huevos Rancheros is a bold, colorful dish that elevates classic huevos rancheros with slow-cooked pork carnitas. The slow-cooker method makes it stand out. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 7-8 hours cooking on Low, 10 minutes for eggs and assembly, for a total of about 7.5-8.5 hours.
- Difficulty Level: Moderate. Simple slow-cooker prep and shredding, but frying eggs and assembling require some multitasking.
- Why It’s Unique: The slow cooker delivers melt-in-your-mouth pork carnitas, infused with tequila (or broth), green chiles, and salsa for a rich, tangy flavor. Black beans add heartiness, while fresh eggs, avocado, and salsa create a fresh, creamy topping. Served with quartered tortillas, this dish is perfect for brunch gatherings, family meals, or a festive twist on breakfast-for-dinner.
This recipe is zesty, versatile, and perfect for Mexican food fans or brunch enthusiasts. Let’s get cooking!
Essential Ingredients
This recipe serves 12 and uses a mix of pantry staples and fresh ingredients for a vibrant 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 (for garnish)
Why These Ingredients Matter
- Pork Shoulder: A fatty cut that becomes tender and flavorful when slow-cooked.
- Olive Oil, Garlic, Salt, Pepper: Season the pork for a robust base.
- Onion, Green Chiles, Salsa: Add savory, spicy, and tangy depth.
- Cilantro: Brings fresh, herbaceous flavor.
- Chicken Broth, Tequila: Enhance moisture and add a subtle boozy kick (tequila optional).
- Black Beans: Provide heartiness and texture.
- Eggs: Create a classic huevos rancheros topping with runny yolks.
- Salsa, Avocados: Add freshness and creaminess.
- Tortillas: Serve as a base or side for scooping.
- Extra Cilantro: Boosts flavor and visual appeal.
Substitutions and Variations
- Pork: Swap with 3 pounds beef chuck roast or boneless chicken thighs (reduce cooking time to 6-7 hours for chicken).
- Tequila: Replace with additional chicken broth or orange juice for a non-alcoholic version.
- Green Chiles: Use 1/2 cup diced fresh jalapeños or a 4-ounce can of diced mild chiles.
- Salsa: Choose mild, medium, or hot salsa, or use homemade.
- Black Beans: Substitute with pinto beans or omit for a lighter dish.
- Eggs: Scramble eggs instead of frying for a different texture.
- Tortillas: Use corn tortillas (gluten-free) or serve over tostadas.
- Gluten-Free: Use corn tortillas and ensure salsa and broth are gluten-free.
- Spicy Huevos Rancheros: Add 1/2 teaspoon cayenne or a sliced fresh jalapeño to the carnitas.
- Cheesy Twist: Sprinkle 1/2 cup shredded cheddar or cotija cheese over the eggs.
Step-by-Step Instructions
Making Carnitas Huevos Rancheros involves slow-cooking pork, frying eggs, and assembling a vibrant dish. Follow these steps for a perfect meal!
Step 1: Prep Your Ingredients
- Halve 1 boneless pork shoulder butt roast (3 pounds).
- Thinly slice 3 garlic cloves and chop 1 medium onion.
- Measure 2 teaspoons olive oil, 1/2 teaspoon each salt and pepper, 1 cup salsa, 1/2 cup minced fresh cilantro, 1/2 cup chicken broth, 1/2 cup tequila (or extra broth).
- Open 2 cans (4 ounces each) chopped green chiles and 1 can (15 ounces) black beans (rinsed and drained).
- Prep for assembly: measure 1 jar (16 ounces) salsa, peel and slice 4 medium avocados, warm and quarter 12 flour tortillas (6 inches), mince extra cilantro.
- Set out 12 large eggs.
Tip: Slice garlic thinly for even flavor; warm tortillas in a microwave (wrap in a damp towel for 30 seconds) or skillet.
Step 2: Prep the Pork
- Season Pork: Rub pork halves with olive oil, garlic, salt, and pepper.
- Place in Slow Cooker: Arrange pork in a 4- or 5-quart slow cooker.
- Add Toppings: Top with chopped onion, green chiles, 1 cup salsa, cilantro, chicken broth, and tequila (or extra broth).
Tip: No need to stir; layer ingredients evenly to infuse flavor during cooking.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 7-8 hours, until pork is tender and shreds easily (internal temperature of 195-205°F/90-96°C).
Tip: Check at 7 hours; pork should pull apart with a fork. Avoid lifting the lid often.
Step 4: Shred Pork and Add Beans
- Remove Pork: Transfer pork to a large bowl or cutting board.
- Shred: Using two forks, shred pork into bite-sized pieces.
- Strain Juices: Strain cooking juices, reserving 1 cup; discard remaining juices.
- Combine: Return shredded pork and 1 cup reserved juices to the slow cooker. Stir in black beans and heat through for 5-10 minutes.
Tip: Shred finely for easy serving; reserve extra juices for reheating leftovers if needed.
Step 5: Cook the Eggs
- Prep Skillet: Coat a large skillet with cooking spray and heat over medium-high heat.
- Fry Eggs: Working in batches, break eggs one at a time into the skillet. Reduce heat to low and cook until whites are set and yolks begin to thicken, about 2-3 minutes. Flip once if desired for over-easy eggs.
- Keep Warm: Transfer cooked eggs to a plate and cover to keep warm while cooking remaining eggs.
Tip: Cook 3-4 eggs at a time to avoid overcrowding; keep yolks runny for authentic huevos rancheros.
Step 6: Assemble and Serve
- Prep Bowls: Divide pork and bean mixture evenly among 12 serving bowls (about 1/2 cup per bowl).
- Add Toppings: Spoon 2-3 tablespoons salsa over the pork in each bowl. Top with 1 fried egg, 2-3 avocado slices, and a sprinkle of minced cilantro.
- Serve with Tortillas: Arrange 4 tortilla quarters alongside or under each bowl for scooping or wrapping.
- Serve: Serve immediately while eggs and pork are warm.
Tip: Assemble quickly to keep eggs hot; offer extra salsa and cilantro on the side for customization.
Assembly: Building the Perfect Carnitas Huevos Rancheros
Assembling Carnitas Huevos Rancheros is all about creating a vibrant, layered dish with tender pork and fresh toppings. Here’s how to put it together:
- Cook Carnitas: Slow-cook pork with chiles, salsa, and tequila until tender.
- Shred and Mix: Shred pork and combine with beans and reserved juices.
- Fry Eggs: Cook sunny-side-up eggs for a runny yolk.
- Assemble: Layer pork, salsa, eggs, avocado, and cilantro in bowls with tortilla quarters.
- Serve: Enjoy hot for a fresh, zesty meal.
Presentation Tips:
- Serve in colorful or rustic bowls to highlight the vibrant toppings.
- Garnish with extra cilantro or a lime wedge for a pop of color.
- Pair with a side of Mexican rice, fruit salad, or chips and guacamole.
- Arrange tortilla quarters in a fan shape for a pretty presentation.
Serving Suggestions
Carnitas Huevos Rancheros is versatile and perfect for a variety of occasions. Here are some ideas to enjoy it:
- Brunch Feast: Serve with mimosas, coffee, or agua fresca for a festive gathering.
- Breakfast-for-Dinner: Pair with a green salad or roasted potatoes for a hearty meal.
- Party Platter: Set up a DIY station with bowls of pork, eggs, and toppings for guests to build their own.
- Meal Prep: Store pork mixture and assemble with fresh eggs and toppings for quick meals.
- With Extras: Add a dollop of sour cream, pickled onions, or crumbled cotija cheese.
Storage and Make-Ahead Tips
Carnitas Huevos Rancheros is great for leftovers or meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store pork and bean mixture in an airtight container in the fridge for up to 4 days. Keep eggs, salsa, avocados, tortillas, and cilantro separate.
- Reheating: Reheat pork in a skillet over medium heat with a splash of broth, about 5-7 minutes, or microwave for 1-2 minutes. Cook eggs fresh.
- Make-Ahead Tips:
- Pork: Cook and shred pork up to 2 days ahead; refrigerate with reserved juices.
- Toppings: Chop onions, mince cilantro, and rinse beans up to 1 day ahead; store separately.
- Freezing: Freeze pork mixture (without beans) for up to 3 months. Thaw in the fridge, reheat, and add fresh beans before serving.
Tip: Assemble just before serving to keep eggs and avocados fresh; store tortillas in an airtight bag to stay soft.
Recipe Variations
Carnitas Huevos Rancheros is versatile and easy to customize. Here are some fun twists to try:
- Mild Huevos Rancheros: Use mild green chiles and salsa; reduce cilantro to 1/4 cup.
- Spicy Huevos Rancheros: Add 1 tablespoon hot sauce or a sliced serrano pepper to the carnitas.
- Gluten-Free: Use corn tortillas and ensure salsa and broth are gluten-free.
- Vegetarian: Replace pork with 3 cups sautéed mushrooms or jackfruit; reduce cooking time to 2-3 hours.
- Breakfast Burrito: Wrap pork, eggs, salsa, and avocado in large flour tortillas.
- Low-Sodium: Use low-sodium broth, salsa, and beans; reduce salt to 1/4 teaspoon.
- Oven Option: Bake pork with ingredients in a covered Dutch oven at 300°F for 3-4 hours, then shred and mix with beans.
Tip: Keep the pork-salsa-egg combo for the classic huevos rancheros vibe.
Conclusion: Savor Your Carnitas Huevos Rancheros!
You’ve just made Carnitas Huevos Rancheros—a bold, zesty, and satisfying dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to for brunches, dinners, or festive gatherings. Whether you love the tender carnitas or the creamy avocado, this dish is sure to impress. Grab a tortilla, scoop up the goodness, and enjoy the Mexican-inspired flavors. What’s your favorite brunch topping? Share your ideas in the comments, and happy cooking!
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Carnitas Huevos Rancheros
Description
Want a vibrant, satisfying dish that’s perfect for brunch, breakfast, or even a fun dinner? Carnitas Huevos Rancheros is the ultimate recipe! This slow-cooker masterpiece combines tender, shredded pork carnitas with zesty salsa, creamy avocado, and sunny-side-up eggs, all served with warm tortillas.
Ingredients
- 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 (for garnish)
Why These Ingredients Matter
- Pork Shoulder: A fatty cut that becomes tender and flavorful when slow-cooked.
- Olive Oil, Garlic, Salt, Pepper: Season the pork for a robust base.
- Onion, Green Chiles, Salsa: Add savory, spicy, and tangy depth.
- Cilantro: Brings fresh, herbaceous flavor.
- Chicken Broth, Tequila: Enhance moisture and add a subtle boozy kick (tequila optional).
- Black Beans: Provide heartiness and texture.
- Eggs: Create a classic huevos rancheros topping with runny yolks.
- Salsa, Avocados: Add freshness and creaminess.
- Tortillas: Serve as a base or side for scooping.
- Extra Cilantro: Boosts flavor and visual appeal.
Substitutions and Variations
- Pork: Swap with 3 pounds beef chuck roast or boneless chicken thighs (reduce cooking time to 6-7 hours for chicken).
- Tequila: Replace with additional chicken broth or orange juice for a non-alcoholic version.
- Green Chiles: Use 1/2 cup diced fresh jalapeños or a 4-ounce can of diced mild chiles.
- Salsa: Choose mild, medium, or hot salsa, or use homemade.
- Black Beans: Substitute with pinto beans or omit for a lighter dish.
- Eggs: Scramble eggs instead of frying for a different texture.
- Tortillas: Use corn tortillas (gluten-free) or serve over tostadas.
- Gluten-Free: Use corn tortillas and ensure salsa and broth are gluten-free.
- Spicy Huevos Rancheros: Add 1/2 teaspoon cayenne or a sliced fresh jalapeño to the carnitas.
- Cheesy Twist: Sprinkle 1/2 cup shredded cheddar or cotija cheese over the eggs.
Instructions
Step 1: Prep Your Ingredients
- Halve 1 boneless pork shoulder butt roast (3 pounds).
- Thinly slice 3 garlic cloves and chop 1 medium onion.
- Measure 2 teaspoons olive oil, 1/2 teaspoon each salt and pepper, 1 cup salsa, 1/2 cup minced fresh cilantro, 1/2 cup chicken broth, 1/2 cup tequila (or extra broth).
- Open 2 cans (4 ounces each) chopped green chiles and 1 can (15 ounces) black beans (rinsed and drained).
- Prep for assembly: measure 1 jar (16 ounces) salsa, peel and slice 4 medium avocados, warm and quarter 12 flour tortillas (6 inches), mince extra cilantro.
- Set out 12 large eggs.
Tip: Slice garlic thinly for even flavor; warm tortillas in a microwave (wrap in a damp towel for 30 seconds) or skillet.
Step 2: Prep the Pork
- Season Pork: Rub pork halves with olive oil, garlic, salt, and pepper.
- Place in Slow Cooker: Arrange pork in a 4- or 5-quart slow cooker.
- Add Toppings: Top with chopped onion, green chiles, 1 cup salsa, cilantro, chicken broth, and tequila (or extra broth).
Tip: No need to stir; layer ingredients evenly to infuse flavor during cooking.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 7-8 hours, until pork is tender and shreds easily (internal temperature of 195-205°F/90-96°C).
Tip: Check at 7 hours; pork should pull apart with a fork. Avoid lifting the lid often.
Step 4: Shred Pork and Add Beans
- Remove Pork: Transfer pork to a large bowl or cutting board.
- Shred: Using two forks, shred pork into bite-sized pieces.
- Strain Juices: Strain cooking juices, reserving 1 cup; discard remaining juices.
- Combine: Return shredded pork and 1 cup reserved juices to the slow cooker. Stir in black beans and heat through for 5-10 minutes.
Tip: Shred finely for easy serving; reserve extra juices for reheating leftovers if needed.
Step 5: Cook the Eggs
- Prep Skillet: Coat a large skillet with cooking spray and heat over medium-high heat.
- Fry Eggs: Working in batches, break eggs one at a time into the skillet. Reduce heat to low and cook until whites are set and yolks begin to thicken, about 2-3 minutes. Flip once if desired for over-easy eggs.
- Keep Warm: Transfer cooked eggs to a plate and cover to keep warm while cooking remaining eggs.
Tip: Cook 3-4 eggs at a time to avoid overcrowding; keep yolks runny for authentic huevos rancheros.
Step 6: Assemble and Serve
- Prep Bowls: Divide pork and bean mixture evenly among 12 serving bowls (about 1/2 cup per bowl).
- Add Toppings: Spoon 2-3 tablespoons salsa over the pork in each bowl. Top with 1 fried egg, 2-3 avocado slices, and a sprinkle of minced cilantro.
- Serve with Tortillas: Arrange 4 tortilla quarters alongside or under each bowl for scooping or wrapping.
- Serve: Serve immediately while eggs and pork are warm.
Tip: Assemble quickly to keep eggs hot; offer extra salsa and cilantro on the side for customization.
FAQs
Q: Is Carnitas Huevos Rancheros healthy?
A: Pork and eggs provide protein, and avocados add healthy fats, but salsa and beans can be high in sodium. Use low-sodium ingredients, reduce salt, or pair with a salad for balance.
Q: Can I use frozen pork?
A: Yes, thaw completely in the fridge before cooking to ensure even seasoning and tenderness.
Q: Why is my pork tough?
A: Undercooking can cause this. Cook for at least 7 hours until fork-tender (195-205°F/90-96°C).
Q: Can I cook this on High?
A: Yes, cook on High for 3.5-4 hours, checking for tenderness. Low is better for juicy pork.
Q: Can I skip the tequila?
A: Yes, use 1 cup chicken broth total for a non-alcoholic version with similar moisture.
Q: Can I freeze Carnitas Huevos Rancheros?
A: Freeze the pork mixture (without beans) for up to 3 months. Thaw, reheat, and assemble with fresh eggs, avocado, and tortillas.