Crock Pot Carnitas with Egg and Avocado

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!

Prep Time 15

Cook Time 7

Total Time 7 15

Course Main Course

Cuisine American

Keyword dairy free, gluten free, low carb

Method Crock Pot, Slow Cooker

Servings

Calories 197kcal

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

Instructions

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