Crock Pot Carnitas with Egg and Avocado is a protein packed, low carb, gluten free recipe that's fit for any meal of the day. Sizzling and absolutely succulent!
Say goodbye to your standard ho-hum crock pot shredded pork recipe, and HELLO to this sizzling, succulent dish – Crock Pot Carnitas with Egg and Avocado!
The only thing better than the scent of this garlic studded pork slow cooking in your kitchen is how versatile is, and how fabulous it tastes!
Crock Pot Carnitas
Pork shoulder is rubbed with a simple yet flavor packed mixture of garlic, brown sugar, salt, pepper, and red chili flakes then slow cooked until fall apart tender. This is the BEST all-purpose shredded pork recipe you will ever eat.
At this point, the carnitas would be fabulous tucked into a taco shell or tortilla, piled onto buns, or spread over chips for nachos, but we’re taking things a step further and sizzling the carnitas in a skillet until golden brown and audibly crunchy.
It is unreal.
Put an Egg on In
After sizzling the carnitas until crunchy, sliced avocado is layered on top followed by a fried egg. Crock Pot Carnitas with Egg and Avocado is not only what’s for breakfast — but lunch, dinner, and every meal in between. This gluten-free, low-carb dish absolutely SLAYS and takes just 5 minutes to prep. Tons of protein, flavor, and texture. I could eat this meal every single day!
Ready to slow cook and sizzle?
How to Make Crock Pot Carnitas
Start with a boneless pork butt, aka a Boston Butt, which is actually the shoulder cut of the pig. Apparently the odd name was given during the Colonial days when butchers would pack lesser quality cuts of meat (compared to a chop or tenderloin anyway,) into barrels called butts.
#themoreyouknow
Trim the pork of excess fat then cut into 6 or 7 hunks and place into the bottom of a 6-quart crock pot.
Next add pressed or minced garlic, brown sugar, salt, red chili pepper flakes, and freshly ground black pepper. Rub the seasonings into the meat to evenly coat then pour in chicken broth.
Place a lid on top then cook on low for 6-8 hours or until the meat shreds very easily with a fork. Shred the pork with two forks then add to a bowl and spoon enough cooking liquid over the top to moisten.
You can use the pork right away or stash it away in the refrigerator for 4-5 days. The leftover shredded pork is fantastic in fried rice, salads, soups, tacos, quesadillas, etc – the flavor is PERFECT for adapting to any cuisine! Plus, if you have any leftover at the end of the week, it freezes beautifully.
Ours, however, is skillet-bound! Drizzle enough extra virgin olive oil into the bottom of a skillet over medium-high heat to coat the bottom then add 1 cup pork (or more or less). Press down firmly with a spatula then saute until the bottom is golden brown and flip.
Now, the pork has a tendency to want to fall apart after the first flip, but it’s fine. Just gather it back together then press with a spatula, saute until the second side is golden brown, and then flip a third time and saute until crisp. Feel free to add more extra virgin olive oil at any point if you think the pork needs it to keep sizzling.
Slide the crispy carnitas onto a plate then scrape the skillet out, spray with nonstick spray, and cook 1 egg to your liking. Top the pork with fresh avocado slices, tons of fresh lime juice, salt, and the egg then DIG.IN!! I hope you love this flavor and protein-packed, low-carb, gluten-free dish that’s good any time of day! Enjoy!
More Tasty Crock Pot Recipes
- Slow Cooker Pulled Pork
- Crock Pot Italian Beef Sandwiches
- Crock Pot White Chicken Chili
- Crock Pot Mojo Pork
- Crock Pot BBQ Chicken
- Crock Pot Breakfast Casserole
Equipment
Ingredients
- 3 – 4 lb pork butt, trimmed of excess of fat then cut into hunks
- 4 large garlic cloves, pressed or minced
- 2 Tablespoons brown sugar
- 3/4 Tablespoon salt
- black pepper
- 1/4 teaspoon red chili pepper flakes
- 3/4 cup chicken broth
- extra virgin olive oil
For serving:
- 1/4 avocado, sliced
- 1/4 lime
- salt
- 1 egg
Directions
- Place pork into the bottom of a 6-quart crock pot then add garlic, brown sugar, salt, black pepper, and red chili pepper flakes. Rub with your hands to evenly coat the pork all over then add the chicken broth. Place a lid on top then cook on low for 6-8 hours, or until meat easily shreds with a fork. Place shredded pork into a large bowl then spoon enough of the cooking liquid over the top to moisten. Refrigerate until ready to use – can be done several days ahead of time.
- Add enough extra virgin olive oil to the bottom of a small skillet over heat that’s just a touch above medium to form a thin layer on the bottom. Add 1 cup of shredded pork (or more or less) then flatten with a spatula and saute until crispy on one side. Flip and press then saute until the second side is crispy. Your patty may fall apart when flipping – that’s ok. Just flip a third time, press, and saute until crispy again. Transfer crispy carnitas to a plate.
- Spray the skillet with nonstick spray then crack an egg into the center and cook according to your preferences (sunny side up, fried, over easy, etc.)
- Top crispy carnitas with avocado slices, drizzle with lime juice and salt, and then top with the egg and serve.
Notes
- Use leftover pulled pork for stir fries, sandwiches, tacos, nachos, salads, etc., or freeze.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
That looks AMAZING!!! We will have to try it this week! I have to say, I’m super jealous of the price you paid on the boneless pork butt LOL, it’s the first thing I noticed! Thanks for the recipe :)
Oh I know, I was so excited! Love a good meat sale!
This looks so fresh and delicious! I need it right now!
This recipe is looking so delicious that I can’t stop myself from eating it. I told my mom to cook it in this weekend. Thank you, Kristin
I have company coming for dinner next weekend, and I think this might be the best recipe I’ve come across in a long time! I’m going to give it a try! Do you have any side recommendations??
Wohoo! Hope you love it, Judy! If you’re going the eggs and avocado route you could serve a fresh fruit salad on the side, or even a nice side salad with arugula, parmesan cheese and a lemon vinaigrette.
This looks delicious! And the egg– perfectly crispy edges =)
I can’t flip an egg for anything so sunny side up is always a winner with me! ;)
Looks fantastic!!!
Could I omit the brown sugar and still have it turn out well?? I am very low carb and even the 2 tbs adds too many. Think it would still taste good?
For sure!
I’ve been looking for a good carnitas recipe for a while, can’t wait to try this!One of my favorite tips for shredding meat is to use a potato masher. Works like a charm!
Ooo, that’s a great tip – I’ll have to give that a try!
Just want to mention that this shredded pork can totally be used for BBQ pork sandwiches– just stir in with your favorite BBQ sauce and voila! This is just in case your family gets bored with all the Mexican dishes you can make with it. LOL
Yes, for sure – this meat is super delicious with BBQ sauce!
You certainly know how to take a drool-worthy photo! That EGG!
I saw your post on this recipe on Instagram and gave it a try this week. We piled the pulled pork on top of lime tortilla chips, cheddar cheese, avocado, lime juice, and a healthy drizzle of BBQ sauce!!! Amazing! I’m always looking for ways to use pulled pork other than on a bun…I’ll have to try it with an egg! Thank you!
YUMMMM – love this combo, Anna!
This looks fabulous! Going to try–I agree shredded crock pot pork is the bomb–only I never thought to crisp it up like this! Excellent!
I hadn’t either and it’s seriously a game changer!
Ohhhh yes, I totally recognize that sniffing and realizing that you’re cooking something good – especially with large cuts of meat! Or poached pears. Love the smell of poached pears. Anyway, I’m always looking for a new breakfast recipe and this looks super delicious! Thanks for sharing :)
Mmm, that sounds divine. :)