Crispy Crock Pot Carnitas with Egg and Avocado
Try this Crispy Crock Pot Carnitas with Egg and Avocado recipe.
Try this Crispy Crock Pot Carnitas with Egg and Avocado recipe.
- Carbohydrate 60.4313575955874 g
- Cholesterol 690 mg
- Fat 145.188671242785 g
- Fiber 0.95314420296418 g
- Protein 172.210288208154 g
- Saturated Fat 40.5758012312169 g
- Serving Size 1 1 recipe (1012g)
- Sodium 662.330572261073 mg
- Sugar 59.4782133926232 g
- Trans Fat 12.0009229653184 g
- Calories 2270 calories
Step-by-step
- 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.
Traditional carnitas are simmered entirely submerged in rendered lard until tender, whereas this slow-cooker method relies on a modest amount of chicken broth and direct heat to break down connective tissue over six to eight hours without requiring pounds of extra fat. Texture dictates the success of this dish, balancing a melt-in-your-mouth interior with aggressively browned edges. Moisture is the primary enemy of crispiness, which is why reserving the shredded pork in the refrigerator before frying allows surface water to evaporate significantly. When transferring the meat to a skillet heated just above medium with extra virgin olive oil, pressing the pork firmly into a flat layer guarantees direct contact with the hot metal for maximum thermal conduction. Although traditional preparations from Michoacán utilize copper pots and citrus juices during the initial simmer, finishing the meat individually in a skillet just before serving yields distinct crusts that contrast sharply with the soft, rich fat of ripe avocado slices. Adjusting the pan temperature prevents the brown sugar in the seasoning blend from burning before the protein develops deep color. Ultimately, crowning the savory pork and creamy avocado with a runny egg introduces a warm, unctuous sauce that coats every crunchy bite without masking the spiced garlic undertones.
