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
Scale
- 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.