Prep 40 mins
Cook 45 mins
What a fantastic way to have carnitas any time of the day or night! If you do not care for cilantro, you may use chopped parsley in it's place. This is great for large groups of friends or small get-togethers. Here's a tip: I buy Pork Butt Roasts, bone-in. All you have to do is remove the bone. You just take a sharp knife and grab ahold of the bone, take your knife and just run it around the bone. It's so easy, I know you can do it. Those pork butt roasts, sometimes called Boston Butt Roasts, are really inexpensive. Much cheaper than pork chops. You are paying for the bone, but it's so easy to take out. And, it's a very flavorful piece of meat. That's all I use for my Mexican food recipes.
- 1 1⁄2 cups pork, sliced thin into 1 by 1/2 inch strips (leftovers works great)
- 4 tablespoons onions, chopped and divided
- 1 teaspoon bottled minced garlic or 2 fresh garlic cloves, minced
- 3 tablespoons butter, divided
- 2 teaspoons fresh lime juice
- 12 large eggs
- 3⁄4 cup water
- 1 1⁄2 teaspoons salt
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 cup cilantro leaf, chopped
- 1⁄3 cup fresh tomato, seeded and chopped
- Saute pork, 3 tablespoons onions and garlic in 2 tablespoons butter in small skillet over low heat.
- Saute till onion is soft, about3 to 4 minutes. Add lime juice and remove from heat and set aside.
- Melt remaining 1 tablespoons butter in large nonstick, oven-proof skillet over medium heat. While butter is melting, whisk eggs, water, salt together in large bowl till light and fluffy. When butter is bubbly, pour 1/2 of egg mixture into skillet. Cover and cook till eggs are set on bottom (they may still be runny on top).
- Sprinkle pork mixture evenly over eggs. Carefully pour remaining eggs over pork, cover and place in preheated 350°F oven for about 12 to 16 minutes, or until eggs are set. Remove from oven. Sprinkle with cheese and return to oven till cheese is melted, approximately 7 to 10 minutes.
- Remove from oven and sprinkle with cilantro leaves, tomato and remaining 1 tablespoons onion. Let set 5 minutes before cutting.
Overall the base of this recipe is great. However, it was pretty bland. I substituted green onion instead of regular onion, and I put some homemade salsa on the carnitas to add flavor. Despite this it came out pretty lackluster in flavor. I would recommend putting several tablespoons of Valentina hot sauce into the second half of the egg batter to remedy this (the people I was eating this added it on top anyway). Also, I sliced the tomatoes into slivers and coated them with black pepper, and added to the dish at the same time as the cheese which made a huge difference in taste and presentation. There was also a bit too much fat in the dish, if you have real carnitas which are rendered in pork fat already, there is no need to add butter when you are cooking the onions/garlic with the carnitas. Just use a little butter to coat the eggs. Overall, I'd make it again and modify it.
Made for KK's Chefs Picks Event. Because I would be the only one eating this I made 1/3rd the recipe, using left over pork butt roast shredded, and left out the tomato due to digestive tract problems. This was a very easy breakfast/brunch dish and quite tasty. The lime juice really adds to the pork mixture and thusly adds to the dish altogether. Thank you Di for the wonderful meal.