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
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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