Description

Ever wondered how to elevate your breakfast game with bold, Southwestern flavors? Picture savoring Carnitas Huevos Rancheros, where tender, slow-cooked pork carnitas meet creamy black beans, sunny-side-up eggs, and vibrant salsa, all served with warm tortillas and fresh avocado.

Ingredients

Each ingredient in Carnitas Huevos Rancheros contributes to its bold, satisfying flavor and texture. Substitutions make it adaptable to your pantry.

Boneless Pork Shoulder Butt Roast (3 lbs, halved): Flavorful, tender cut for carnitas. Substitution: Pork loin or beef chuck roast.
Olive Oil (2 tsp): Helps seasonings adhere and adds richness. Substitution: Vegetable oil or avocado oil.
Garlic Cloves (3, thinly sliced): Adds savory depth. Substitution: 1 tsp garlic powder.
Salt (½ tsp): Enhances flavors. Substitution: Low-sodium salt or kosher salt.
Pepper (½ tsp): Provides mild heat. Substitution: White pepper or a pinch of cayenne.
Onion (1 medium, chopped): Brings savory sweetness. Substitution: 1 tsp onion powder or ½ cup shallots.
Chopped Green Chiles (2 x 4 oz cans): Add mild heat and tang. Substitution: ½ cup diced fresh green chiles or jalapeños.
Salsa (1 cup for cooking, 16 oz jar for assembly): Provides zesty, tomato-based flavor. Substitution: Homemade salsa or enchilada sauce.
Minced Fresh Cilantro (½ cup, plus extra for garnish): Adds fresh, herby brightness. Substitution: Parsley or omit.
Chicken Broth (½ cup): Keeps pork moist and adds flavor. Substitution: Vegetable broth or water.
Tequila (½ cup) or Additional Chicken Broth: Enhances depth with a subtle kick. Substitution: Lime juice or apple cider vinegar for non-alcoholic.
Black Beans (15 oz can, rinsed and drained): Adds heartiness and fiber. Substitution: Pinto beans or kidney beans.
Large Eggs (12): Classic huevos rancheros component. Substitution: Scrambled tofu for vegan.
Avocados (4 medium, peeled and sliced): Provide creamy texture. Substitution: Guacamole or sliced cucumber.
Flour Tortillas (12 x 6 inches, warmed and quartered): Perfect for scooping or wrapping. Substitution: Corn tortillas or lettuce wraps for gluten-free.

Why These Ingredients Matter:

Pork shoulder and black beans provide protein and heartiness, making this a filling meal.
Salsa, green chiles, and tequila create a bold, Southwestern flavor profile.
Eggs and avocado add richness and freshness, balancing the savory carnitas.
Slow cooking ensures tender pork and melded flavors with minimal effort.

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Instructions

Prep the Pork (10 minutes):
- Rub 3 lbs halved boneless pork shoulder butt roast with 2 tsp olive oil, 3 thinly sliced garlic cloves, ½ tsp salt, and ½ tsp pepper.
- Place in a 4- or 5-quart slow cooker.
- Top with 1 medium chopped onion, 2 cans (4 oz each) chopped green chiles, 1 cup salsa, ½ cup minced fresh cilantro, ½ cup chicken broth, and ½ cup tequila (or additional broth). Tip: Halve the roast for faster cooking; no need to stir, as flavors will meld during cooking.
Slow Cook the Pork (7-8 hours):
- Cover and cook on low for 7-8 hours, until the pork is tender and shreds easily (internal temperature should reach 190-200°F for shredding). Tip: Check at 7 hours; smaller slow cookers may cook faster. Avoid lifting the lid to maintain heat.
Shred the Pork (5 minutes):
- Remove pork to a large plate or cutting board; shred with two forks.
- Discard cooking juices, reserving 1 cup.
- Return shredded pork and reserved 1 cup juices to the slow cooker. Tip: Shred while warm for easier handling; strain juices through a fine mesh to remove excess solids.
Add Beans and Heat (3 minutes):
- Stir in 15 oz rinsed and drained black beans.
- Heat through on low for 5-10 minutes, stirring occasionally. Tip: Ensure beans are well-drained to avoid diluting the flavor; stir gently to keep pork texture intact.
Cook the Eggs (10 minutes):
- Coat a large skillet with cooking spray and place over medium-high heat.
- Working in batches (3-4 eggs at a time), break 12 large eggs into the pan, one at a time.
- 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. Tip: Use a non-stick skillet for easy flipping; keep eggs warm in a 200°F oven while cooking batches.
Assemble and Serve (5 minutes):
- Divide pork mixture among 12 serving bowls (about ¾-1 cup each).
- Top each with 2-3 tbsp salsa (from 16 oz jar), 1 cooked egg, ⅓ of a sliced avocado, and a sprinkle of additional cilantro.
- Serve with 4 quartered 6-inch flour tortillas per bowl (1 tortilla total per serving). Tip: Warm tortillas in a skillet or microwave (wrapped in a damp towel) for better texture; assemble just before serving to keep eggs and tortillas fresh.