Easy and delish Slow Cooker Pork Carnitas and Eggs Breakfast Tacos recipe: A delightful twist for a breakfast treat. A Wonderful Way to Start Your Day!
These breakfast tacos are made with pork carnitas, warm tortillas, scrambled eggs, beans, cheese, avocado, and salsa.
Perfect make-ahead recipe! You can start the pork the previous night and awaken to a delectable ready-to-enjoy pork carnitas for a Mexican-inspired breakfast. Tacos for breakfast? Yeah, por qué no? These tacos will have you saying ¡Buenos días! in no time.
What is Pork Carnitas?
The term Carnitas translates to "little meats" in Spanish. In the traditional Mexican cooking method, pork is slow-braised for hours, resulting in irresistibly crispy pork that cooks down in its own fat, along with some added lard, until all the liquid has evaporated. The outcome is savory, shredded pork with a mouthwatering fried-style texture.
Being a fan of Mexican cuisine and easy recipes, my slow cooker version of Carnitas combines the best of both worlds: convenience and simplicity. Just toss the ingredients in the slow cooker and let it work its magic! The pork becomes tender, juicy, and infused with incredible flavors. Before serving, it is browned and crisped to recreate the signature crispness found in traditional Mexican carnitas.
Pork carnitas are incredibly versatile and effortlessly elevate a variety of dishes. They are a fantastic base ingredient used in tacos, breakfast burritos, quesadillas, enchiladas, or sliders. The possibilities are endless! You'll feel like a culinary genius with each dish you create, impressing yourself and others with the delectable flavors of homemade pork carnitas.
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Why you will love this recipe
- You can make the pork ahead of time, and it only takes 5 minutes of preparation.
- Made with easy-to-find ingredients.
- Excellent for food gatherings because you can make multiple batches, and it stays fresh for hours.
- These tacos are highly customizable!
- Leftover carnitas reheat perfectly and will make other quick recipes. Like these Easy Pork Carnitas-Style Fajitas, Carnitas Tacos, and our Leftover Pulled Pork Carnitas Quesadillas.
Ingredients you will need
You only need a few simple ingredients to make the best breakfast tacos. The combination of savory pulled pork, beans, creamy eggs, and some toppings makes breakfast easy and comforting.
See the recipe card at the bottom of this post for ingredient quantities.
- My Easy Carnitas recipe. You can slow-cook the meat overnight to be ready in the morning.
- Corn tortillas - Corn adds a lot of flavor to this dish; use flour tortillas if that’s your favorite.
- Canned Black beans - I use canned beans for convenience. Drained, heated, and lightly seasoned with salt and black pepper to taste (yum!). Pinto or refried beans (frijoles refritos) are good substitutions.
- Eggs, butter, and whole milk – using room temperature eggs is recommended. The milk adds moisture, and the butter adds flavor and richness, making the eggs creamy. I love Land O’Lakes butter, which has a pure, creamy, and delightful flavor with a hint of sweetness. I’ve been using Land O'Lakes butter since I moved to the United States from Venezuela in 2000. This mention is not sponsored, I genuinely appreciate its quality, and it deserves the shutout!
- Salt (kosher) and black pepper – for additional flavor.
- Fresh Cilantro, radishes, and avocados are my favorite toppings because avocado adds creaminess, radishes add crunchiness, and fresh cilantro adds Latin flavor!
- Salsa or hot sauce – carnitas is better consumed with sauces and condiments. Use your favorite, but if you are looking for a fantastic homemade salsa option?try my Tomatillo-Chipotle Salsa Verde (this can be made ahead for convenience). A total game-changer!
- Mexican shredded cheese (optional) – In Mexico, cheese is not always added to tacos; that’s an American thing. But, since we live in America and love cheese, I list it for this recipe as an optional topping. I like shredded quesadilla cheese, but queso fresco, cotija, Monterey Jack cheese, and cheddar are good alternatives.
Equipment
- Slow cooker
- Baking sheet
- Skillet
- Rubber spatula
- Mixing bowls
Other favorite topping substitutions to customize these Pork Carnitas tacos to your personal preferences!
- Pico de Gallo or Guacamole
- Lime Crema or my Aji Verde (Creamy and spicy Green sauce)
- Sour Cream
- Bell peppers
- Pickled jalapeños and onions.
- Finely chopped raw white onion
- Caramelized Onions
- Hash Browns potatoes.
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How to make this recipe
1. Make the carnitas crispy (essential step!)
Once you’ve cooked the meat and pulled it apart using the steps outlined in my Slow Cooker Carnitas Recipe, the next step is to achieve that golden brown color. My preferred method is to use the broiler, which allows me to crisp up a large quantity on a baking sheet. Alternatively, check out the pan-fried option found under "TIPS".
- Turn the oven to “high” broil.
- Arrange the carnitas in a single layer on a baking sheet lined with tin foil, ensuring even distribution. Generously drizzle some of the flavorful crockpot juices over the meat.
- Broil for approximately 5 minutes allowing the carnitas to develop a delightful crispiness.
- Give them a gentle stir and return them to the broiler for 3-5 minutes or until you notice golden-brown bits on the edges. Keep them warm.
Tips and other methods for browning the Carnitas
- Pan-fried carnitas alternative: In a large skillet (non-stick is best), heat a tablespoon of olive oil over medium high heat. Spread some of the meat onto the pan and drizzle some pan juices over it. Allow the liquids to evaporate, and keep an eye on the underside until it turns a golden brown with a crusty texture. Flip the meat and briefly cook the other side without over-browning. The desired outcome is tender, succulent Carnitas without excessive crispiness. Repeat this process in multiple batches as necessary for your tacos.
- Brown just what you'll eat and save the rest: For optimal enjoyment of tender, juicy, and crispy carnitas every time, consider browning only the amount you plan to consume. Reserve any remaining shredded pork and pan juices for your next meal. This way, you can always enjoy the texture and flavors of freshly browned carnitas.
- Pan juices: Don't let the flavors go to waste! Preserve any leftover pan juices from the slow cooker to use when reheating your Carnitas leftovers. This is particularly important as the meat naturally tends to dry out after refrigeration. By incorporating the reserved pan juices, you can revive the moisture for the perfectly reheated Carnitas.
2. How to make creamy and soft scrambled eggs
Achieving the perfect texture of creamy and soft scrambled eggs involves a few key steps. Beginning with eggs at room temperature, pre-heating a pan with butter, and stirring and folding them frequently as they cook, ensuring they become creamy and luscious without being overly runny. These simple techniques will reward you with irresistibly creamy scrambled eggs.
Creamy scrambled eggs step-by-step
- Allow the eggs to reach room temperature by taking them out of the refrigerator for at least 15 to 20 minutes before cooking. This simple step makes the eggs whisk better and cook a little bit quicker.
- In a small bowl, lightly whisk the eggs with the milk, ensuring they are well combined.
- Heat a non-stick skillet over medium heat, a crucial step to prevent the eggs from sticking. Once the skillet is hot, add 2 tablespoons of unsalted butter, allowing it to melt and coat the bottom of the pan. Pour in the whisked eggs and sprinkle a pinch of salt while they are still liquid, allowing the salt to dissolve into the mixture.
- Cook the eggs over medium to low heat, continuously stirring and folding from the edges towards the center, using a rubber spatula. Continue this process until the eggs are no longer runny or wet, typically taking about 2-3 minutes. The desired outcome is creamy scrambled eggs. Optionally, lightly sprinkle with freshly ground black pepper to taste. Keep the eggs warm until ready to serve.
3. Prepare the remaining ingredients
- Heat the black beans in the microwave for a couple of minutes. Season them with salt and black pepper according to your taste preferences. Set aside.
- Peel and slice the avocado, wash and thinly slice the radishes, and wash the cilantro, removing the stems. Arrange these ingredients in bowls or on plates for easy access during assembly.
- To warm the tortillas: Corn tortillas are delicate and can easily break apart. To make them more pliable and enjoyable, briefly heat them up on a hot skillet or griddle for a few seconds on each side until they are lightly charred. Be careful not to over-char them, as excessive crispiness can cause them to break when folding. Alternatively, you can wrap a stack of tortillas in damp paper towels and microwave them for approximately 30 seconds.
4. Assemble the Tacos
- For serving, grab two warm corn tortillas (I suggest using a double layer for added strength unless you prefer warm flour tortillas which tend to hold up better).
- Layer small pieces of pork carnitas, black beans, and eggs. Be generous with the filling but ensure enough space to accommodate toppings.
- Layer the toppings: Start with avocado slices, radishes, cheese, cilantro, or any other fillings you enjoy. This is where you get creative!
- Serve the tacos while they’re still warm, and for an extra zing, give them a squeeze of lime or lemon juice. Enjoy!
Enjoy your pork carnitas breakfast tacos with a cup of good coffee, a Guava Mimosa, and finish your meal with my Apple Coffee Cake with Dulce de Leche and say it like we would at our Latin tables... ¡BUEN PROVECHO!
Storing, freezing, and reheating
- Leftover carnitas can be stored refrigerated for up to 4 days or frozen for up to 3 months in an airtight container or freezer bag.
- Remember to save any pan juices remaining from the slow cooker, as the meat tends to dry out naturally after refrigeration. These reserved juices will come to the rescue when it's time to reheat.
- Reheating leftover browned carnitas is easy. Simply drizzle them with the reserved pan juices and warm them under the broiler or in a skillet.
- Alternatively, you can opt for the microwave method by covering them with cling wrap. Although they may not retain their original crispiness, rest assured, they still are delicious!
Desserts ideas to serve with your Pork Carnitas and Eggs Breakfast Tacos
📖 GET THE RECIPE! 🍽️
Slow cooker Pork Carnitas and Eggs Breakfast Tacos
This Slow Cooker Pork Carnitas and Eggs Breakfast Tacos recipe brings together tender, flavorful pork carnitas, paired with creamy scrambled eggs and toppings, wrapped in warm tortillas. The slow cooker effortlessly infuses the meat with rich aromas and flavors while the eggs add a creamy and lovely touch.Whether hosting a brunch gathering or simply treating yourself to a satisfying morning meal, these tacos are guaranteed to become a favorite.
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Servings: 6 servings
Calories: 365kcal
Ingredients
- My Easy Carnitas recipe. You can slow-cook the meat overnight so it can be ready in the morning.
- 3 Large Eggs (room temperature recommended)
- 2 tablespoons Unsalted butter
- 2 tablespoons Whole milk
- 1/4 teaspoon Salt
- 8-10 Corn or flour tortillas
- 15 ounce Can Black beans (or your preferred beans)
- 1 cup Shredded Cheese (optional)
- 1 cup Fresh Cilantro leaves
- 3 to 4 Radishes
- 1 Ripe Avocado
- Spicy salsa or Hot sauce
- Additional salt and black pepper to taste.
Instructions
1. Make the carnitas crispy (essential step!)
- Turn the oven to “high” broil.
- Arrange the carnitas in a single layer on a baking sheet lined with tin foil, ensuring even distribution. Generously drizzle some of the flavorful juices from the crockpot over the meat.
- Broil for approximately 5 minutes allowing the carnitas to develop a delightful crispiness.
- Give them a gentle stir and return to the broiler for 3-5 minutes or until you notice golden-brown bits on the edges. Keep them warm.
2. How to make creamy and soft scrambled eggs step-by-step
- Allow the eggs to reach room temperature by taking them out of the refrigerator for at least 15 to 20 minutes before cooking. This makes the eggs whisk better and cook a little bit quicker.
- In a small bowl, lightly whisk the eggs with the milk, ensuring they are well combined.
- Heat a non-stick skillet over medium heat, a crucial step to prevent the eggs from sticking. Once the skillet is hot, add 2 tablespoons of unsalted butter, allowing it to melt and coat the bottom of the pan. Pour in the eggs and sprinkle a pinch of salt while they are still liquid.
- Cook over medium to low heat, continuously stirring and folding from the edges towards the center, using a rubber spatula. Continue until the eggs are no longer runny or wet, typically taking about 2-3 minutes. The desired outcome is creamy scrambled eggs. Keep warm.
3. Prepare the remaining ingredients
- Heat the black beans in the microwave for a couple of minutes. Season with salt and black pepper according to your taste. Set aside.
- Peel and slice the avocado, wash and thinly slice the radishes, and wash the cilantro, removing the stems.
- To warm the tortillas: Corn tortillas are delicate and can easily break apart. To make them more pliable and enjoyable, briefly heat them up on a hot skillet or griddle for a few seconds on each side until they are lightly charred. Be careful not to over-char them, as excessive crispiness can cause them to break when folding. Alternatively, you can wrap a stack of tortillas in damp paper towels and microwave them for approximately 30 seconds.
4. Assemble the Tacos
- For serving, grab two warm corn tortillas (I suggest using a double layer for dded strength unless you prefer warm flour tortillas which tend to hold up better).
- Layer small pieces of pork carnitas, black beans, and eggs. Be generous with the filling but ensure enough space to accommodate toppings.
- Layer the toppings: Start with avocado slices, radishes, cheese, cilantro, or any other fillings you enjoy. This is where you get creative!
- Serve the tacos while they’re still warm, and for an extra zing, give them a queeze of lime or lemon juice. Enjoy!
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We'll email this recipe post to you, so you can come back to it later!
Notes
- Pan-fried carnitas alternative: In a large non-stick skillet, heat a tablespoon of olive oil over medium high heat. Spread some of the meat onto the pan and drizzle with some pan juices. Allow the liquids to evaporate, and keep an eye on the underside until it turns a golden brown with a crusty texture. Flip the meat and briefly cook the other side without over-browning. The desired outcome is tender Carnitas without excessive crispiness. Repeat this process in multiple batches as necessary for your tacos.
- Pan juices: Preserve any leftover pan juices from the slow cooker to use when reheating your Carnitas leftovers. This is particularly important as the meat naturally tends to dry out after refrigeration. By incorporating the reserved pan juices, you can revive the moisture.
- Black beans: Canned beans are used for convenience, but pinto or refried beans are suitable substitutions.
- Do I need butter in the eggs? Butter adds great flavor. While oil can be a substitute, it won’t provide the same richness.
- Toppings: This is where you can get creative! The suggested toppings are just that, suggestions! Experiment with what you love and have in your refrigerator (from sour cream, pico de gallo, bell peppers, caramelized onions, hash browns potatoes, diced bacon, hot sauce, or store-bought salsa). If you feel ambitious, try one of these delicious recipes: Aji Verde (Creamy and spicy green sauce) or Tomatillo-Chipotle Salsa.
- Leftovers: Store leftover carnitas in the refrigerator for up to 4 days or freeze for up to 3-4 months in an airtight container or freezer bag.
- Reheating leftover browned carnitas is easy. Simply drizzle them with the reserved pan juices from the slow cooker and warm them up under the broiler or in a skillet. Alternatively, you can opt for the microwave method by covering them with cling wrap.
Nutrition
Serving: 1g | Calories: 365kcal | Carbohydrates: 35g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 818mg | Potassium: 503mg | Fiber: 9g | Sugar: 2g | Vitamin A: 602IU | Vitamin C: 6mg | Calcium: 203mg | Iron: 4mg
Claudene says
These slow cooker pork carnitas and eggs breakfast tacos were a hit—so tasty and packed with protein. Loved how easy they were to prep ahead.
Juyali (ju-ja-lee) says
Thanks, Claudene! I appreciate the review and feedback! 🙂
Swathi says
Slowcooker carnitas tacos, are delicious I have tried, my family loved it They are best meat is sweet and juicy.
Juyali (ju-ja-lee) says
Yay! So happy you and your family enjoyed the carnitas tacos. Thank you! 🙂
Criss says
Just made these Slow Cooker Pork Carnitas and Eggs Breakfast Tacos and they were amazing! The flavors melded so well, and it made for a satisfying breakfast. Definitely adding this to my regular rotation!
Juyali (ju-ja-lee) says
Thank you for sharing! I’m so glad you loved the flavors. Excited to be part of your regular rotation.?
Sonja says
Just what I needed to use up the leftover slow cooked pork I made for your pork fajitas and a realy breakfast treat! Everyone loved the combo of eggs, spicy pork and refried beans and they vanished in no time, while I had barely any work to do.
Juyali (ju-ja-lee) says
Yay! This is the best compliment. I love when leftovers become a breakfast revelation. ?
Your family is so lucky! ❤️ Thank you for sharing your experience, Sonja!
Nicole Kendrick says
These breakfast tacos are incredible! They are perfect for the whole family.
Juyali (ju-ja-lee) says
Yay! So happy to hear these tacos are a family favorite — sounds like morning meals just got a lot more fun and flavorful! ??
Jeri says
I used the air fryer to crisp up the carnitas, then assembled the breakfast tacos. They were so delicious! I loved the addition of black beans and salsa!
Juyali (ju-ja-lee) says
Hi Jeri,
That's a fantastic twist! Using the air fryer to crisp up the carnitas is so clever - what a creative way to add extra texture.
So glad you loved the breakfast tacos, and black beans and salsa are perfect additions! In fact, my Go-Tos. 😉
JC says
I became obsessed with breakfast tacos after a visit to Austin. I loved this recipe! I will be making again.
Juyali (ju-ja-lee) says
Absolutely! I'm so happy this recipe brought back those memories for you. Slow cooker carnitas are perfect for an easy and delicious breakfast taco filling. We're so happy you loved them and will be making them again!
Krystle says
We love breakfast tacos and using carnitas was a fun twist. We like making on the weekend so we have breakfast ready to go all week.
Juyali (ju-ja-lee) says
Hi Krystle!
That's what breakfast tacos are all about – fun and delicious twists! Carnitas are a fantastic way to switch things up, and using the slow cooker makes it perfect for meal prep. Having breakfast ready to go all week is such a time-saver – we're so happy this recipe worked for you!
Nicole says
These are the perfect breakfast tacos! The pork paired with eggs and avocado is just an amazing combination. Will definitely be making these again.
Juyali (ju-ja-lee) says
Bravo! You've hit the nail on the head - and we're so glad you loved the recipe and will be making them again! 🙂
Ashley says
Now why I haven't I ever thought to make breakfast tacos out of pork carnitas?! The tender, flavorful pork is perfect with eggs and avocado. Yum! Thanks for the great recipe!
Juyali (ju-ja-lee) says
Clearly, we haven't lived until we've had carnitas for breakfast! But seriously, we're so glad you love the recipe. The slow cooker does all the hard work, so you can wake up to breakfast tacos. You're welcome! 🙂
Claudia Cristina Ciorteanu says
I made the slow cooker pork carnitas and eggs breakfast tacos, and they were amazing! The pork was so tender and flavorful. Perfect for a weekend brunch. Give them a try!
Juyali (ju-ja-lee) says
Hi Claudia,
Agree! These breakfast tacos are perfect for a weekend brunch, or, you know, any day you need a delicious excuse to eat pork for breakfast. We're so happy you gave them a try!
Nicole says
This was the best breakfast taco I have ever had! The pork was so tender and perfect. Loved this recipe!!
Juyali (ju-ja-lee) says
Wait… did you say best breakfast taco ever?! This is high praise indeed! We're blushing (and maybe a little hungry) over here. The slow cooker definitely deserves a high five for that tender, flavorful pork. So glad this recipe became your breakfast taco champion! 🙂
Stephanie says
Delicioso! This recipe for breakfast tacos is one of my family's favorites for our Sunday breakfast.
Juyali (ju-ja-lee) says
¡Delicioso indeed! We're so happy these breakfast tacos have become a Sunday tradition in your family. Seriously, slow cooker magic + flavorful pork = Sunday brunch win! ?
Oscar says
These pork carnitas and eggs breakfast tacos were an absolute hit! Such a flavorful, satisfying way to kick off the day—definitely my new favorite morning meal.
Juyali (ju-ja-lee) says
Thank you for the love! Starting the day with tacos is always a win, and I'm happy these carnitas and eggs made your mornings extra delicious! ?