PORK CARNITAS WITH POACHED EGGS

This is a truly decadent breakfast that can be prepared with leftover pulled pork.
Difficulty:
2/5
Prep time:
15 min
Cook time:
20 min
Serves:
4

INGREDIENTS

  • 1 1/2 cups leftover pulled pork, without barbecue sauce
  • 2 tablespoons chicken stock
  • 1/4 cup chunky salsa
  • 4 eggs poached
  • 2 tablespoons shredded cheddar or Monterey Jack cheese
  • Warm corn tortillas

DIRECTIONS

  1. Pull the pork or slice it to make it manageable. Place the pork in a medium bowl, toss with the chicken stock and salsa. Spread the pork mixture on a rimmed baking sheet and place under a preheated rear rotisserie burner with one extra burner on LOW for indirect cooking, they can also be used as a broiler, until heated and beginning to crisp, rotate until they broil evenly. Meanwhile, poach the eggs.
  2. Mound the pork carnitas on a heated plate, and shape a nest for the poached eggs. Sprinkle with grated cheese, salt, and pepper to taste. Serve with a side of warm spinach and tortillas.