CARNITAS STACKS WITH CRISPY FRIED EGG

As we all know, breakfast tacos (and in some areas of the state breakfast burritos) reign supreme as the best way to start the day. We all have our food trucks and favorites - chorizo, regular breakfast sausage, bacon - all of which are stellar choices, but what about if we want to wow guests at brunch? It's a lot of work to cook all that meat the day of!

What if you could throw something delicious in the slow cooker overnight and then have it ready to serve as your guests were arriving? And what if you could top it with a perfectly crispy and perfect fried egg? 

These carnitas stacks pay homage to the amazing Texas breakfast taco (or burrito) but fancy it up real nice like by displaying the gorgeous ingredients open-faced. The bed of smashed avocado is decadent and beautiful, then topped with freshly shredded carnitas (straight from your crockpot!). Add some crisp, beautiful shredded bell pepper, maybe a hint of your favorite hot sauce or salsa, and then crown the entire thing with a crispy egg for a brunch that shines!

SERVES: 8

Directions

For the carnitas:

  1. Combine all of the ingredients for the carnitas in a slow cooker and cook on low for 8 hours.
  2. Before serving, remove the bay leaves and shred the meat with two forks.
  3. Optional: for true carnitas flavor and texture, heat 2-3 tablespoons of oil in a large skillet and brown the pork until crisp and golden immediately before serving.

For the stacks:

  1. Heat a large skillet over medium heat.
  2. Make the avocado mash by removing the skin and pits from the avocados and mashing lightly with a fork. 
  3. Stir in the lime juice and garlic powder, then season with salt and pepper as desired.
  4. Spread each tostada evenly with the avocado mash.
  5. At this point your skillet should be hot, so add the olive oil and butter, allowing the fats to evenly coat the bottom of the pan.
  6. Gently break your eggs into the oil, taking care to keep the whites from running together.
  7. Season with salt and pepper, then let the eggs cook until the bottoms are crisp and golden and the whites are set, but the yolk is still runny.
  8. While the eggs cook, top the avocado mash with about 2-3 ounces of carnitas.
  9. Sprinkle with the bell pepper evenly.
  10. Top with the fried eggs as they finish cooking.
  11. Serve immediately with salsa and/or hot sauce.

Ingredients

For the carnitas:

  • 1 (2-pound) boneless pork shoulder
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 large onion, skin removed and cut into quarters
  • 1 cup chicken stock
  • salt and pepper

For the stacks:

  • 8 tostada shells
  • 4 ripe avocados
  • 2 tablespoons lime juice
  • 1 teaspoon garlic powder
  • 1 red bell pepper, seeded and sliced very thinly
  • 8 eggs
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • salt and pepper
  • favorite salsa or hot sauce (optional)