Slow-Cooked Pork Carnitas with Fried Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Pork Carnitas with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Carnitas with Fried Eggs

Slow-cooked pork shoulder shredded and crisped until golden, topped with two velvety fried eggs and a bright squeeze of lime.

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NUTRITION

517kcal
Protein
32.9g
Fat
38.8g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 oz pork shoulder

2 large eggs

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground cumin

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

1 tbsp lime juice

1 tbsp fresh cilantro

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PREPARATION

  • 1

    Place the pork shoulder, diced yellow onion, minced garlic, ground cumin, dried oregano, sea salt, and black pepper into a slow cooker and cook on low for 8 hours until the meat is tender and easily falls apart.

  • 2

    Remove the pork from the slow cooker and use two forks to shred the meat into bite-sized pieces, discarding any large pieces of rendered fat.

  • 3

    Heat the avocado oil in a cast-iron skillet over medium-high heat and add the shredded pork, pressing it down firmly with a spatula to create a deep, golden-brown crust on one side.

  • 4

    Move the crispy pork to one side of the skillet and crack the eggs into the remaining space, frying them until the whites are fully set but the yolks remain soft and runny.

  • 5

    Transfer the crispy carnitas and fried eggs to a plate, then finish the dish with a fresh squeeze of lime juice and a garnish of chopped cilantro.

Slow-Cooked Pork Carnitas with Fried Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Pork Carnitas with Fried Eggs

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Carnitas with Fried Eggs

Slow-cooked pork shoulder shredded and crisped until golden, topped with two velvety fried eggs and a bright squeeze of lime.

NUTRITION

517kcal
Protein
32.9g
Fat
38.8g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4 oz pork shoulder

2 large eggs

0.25 cup yellow onion

1 clove garlic

0.5 tsp ground cumin

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

  • 1

    Place the pork shoulder, diced yellow onion, minced garlic, ground cumin, dried oregano, sea salt, and black pepper into a slow cooker and cook on low for 8 hours until the meat is tender and easily falls apart.

  • 2

    Remove the pork from the slow cooker and use two forks to shred the meat into bite-sized pieces, discarding any large pieces of rendered fat.

  • 3

    Heat the avocado oil in a cast-iron skillet over medium-high heat and add the shredded pork, pressing it down firmly with a spatula to create a deep, golden-brown crust on one side.

  • 4

    Move the crispy pork to one side of the skillet and crack the eggs into the remaining space, frying them until the whites are fully set but the yolks remain soft and runny.

  • 5

    Transfer the crispy carnitas and fried eggs to a plate, then finish the dish with a fresh squeeze of lime juice and a garnish of chopped cilantro.