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.Â
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. Mmkay!
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 microplaned garlic (if you don’t have a microplane, use a garlic press or mince the garlic very very fine – you want it to melt into the meat) 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
- Crock Pot Italian Beef Sandwiches
- Crock Pot White Chicken Chili
- Crock Pot BBQ Pulled Pork
- Crock Pot Mojo Pork
- Crock Pot BBQ Chicken
- Crock Pot Breakfast Casserole
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Crispy Crock Pot Carnitas with Egg and Avocado
Description
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!
Ingredients
- For the Crock Pot Carnitas:
- 3-1/2lb pork butt (shoulder,) trimmed of excess of fat and cut into hunks
- 4 large garlic cloves, microplaned
- 2 Tablespoons brown sugar
- 3/4 Tablespoon salt
- black pepper to taste
- 1/4 teaspoon red chili pepper flakes
- 3/4 cup chicken broth
- extra virgin olive oil
- 1/4 avocado, sliced
- 1/4 lime
- salt
- 1 egg
Directions
- For the Crock Pot Carnitas: 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Kelly 03.14.2017
I made this on Sunday and am still enjoying a perfect breakfast again today. Crisping the pork in the pan is a game-changer. Perfection.
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Nora 03.13.2017
Made this yesterday in my dutch oven. Baked it at 250 for 5 hours – amazing!! Made myself some tacos for lunch (crisped up the pork in a skillet) and left my hubby some barbecued pork for dinner. So easy!
Amy 03.13.2017
I’m so excited to make this! About to throw it in the crockpot, but just wanted to double check… Is it 3/4 tsp or Tbsp salt? I know it says tablespoons, but that seemed like an usual amount for a tablespoon measurement– you usually see 3/4 teaspoons, so just wanted to be sure! :) Can’t wait to eat it tomorrow night for dinner!
Kristin 03.13.2017
I hope you love it!! It’s 3/4 Tablespoons – odd measurement, I know, it just tasted the best to us! ;)
Amy 03.14.2017
Perfect- thanks! I ended up crisping the pulled pork per your directions, and then put it on nachos with some shredded cheddar, green onions, and a little pineapple. I popped it under the broiler for a minute and then drizzled it with some BBQ sauce– so tasty! Excited to try it with the egg & avocado too!
Mary Jordan 03.13.2017
Made this today for lunch. Absolutely delicious. Made it exactly to your recipe except Dave begged for 2 eggs. Perfect recipe. Perfect photographs. Thank you so much. Especially the lime juice. Brilliant.
Trisha 03.12.2017
I have literally thought about this dish dive you posted the pic on Insta. Making carnitas TODAY! And then eating this for like the next 6 meals.
Kristin 03.12.2017
Yusssss – I hope you love it, Trisha!
Robyn 03.11.2017
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 :)
Kristin 03.12.2017
Oh I know, I was so excited! Love a good meat sale!
Annie 03.11.2017
This looks so fresh and delicious! I need it right now!
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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
Judy Akre 03.10.2017
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??
Kristin 03.12.2017
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.
Crispy Crock Pot Carnitas with Egg and Avocado - Feediu.Com 03.10.2017
[…] Crispy Crock Pot Carnitas with Egg and Avocado is a mouthwatering and simple crock pot recipe. Make for a protein-packed, low-carb, gluten-free … Source link […]
Sara @ Last Night's Feast 03.10.2017
This looks delicious! And the egg– perfectly crispy edges =)
Kristin 03.12.2017
I can’t flip an egg for anything so sunny side up is always a winner with me! ;)
Lynn 03.10.2017
Looks fantastic!!!
Lindsay 03.10.2017
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?
Kristin 03.12.2017
For sure!
Jen Bell 03.10.2017
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!
Kristin 03.12.2017
Ooo, that’s a great tip – I’ll have to give that a try!
Karla 03.10.2017
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
Kristin 03.12.2017
Yes, for sure – this meat is super delicious with BBQ sauce!
Carrie this fit chick 03.10.2017
You certainly know how to take a drool-worthy photo! That EGG!
Anna Lyon 03.10.2017
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!
Kristin 03.12.2017
YUMMMM – love this combo, Anna!
Kit Broihier 03.10.2017
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!
Kristin 03.12.2017
I hadn’t either and it’s seriously a game changer!
Vivian | stayaliveandcooking 03.10.2017
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 :)
Kristin 03.12.2017
Mmm, that sounds divine. :)