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
Scale
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.