Slow cooker Pork Carnitas and Eggs Breakfast Tacos

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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.

5 from 13 votes

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Course: Breakfast

Cuisine: Mexican

Keyword: breakfast tacos, crockpot, easy carnitas, mexican dishes, pork tacos, slow cooker carnitas

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 365kcal

Author: Juyali (ju-ja-lee)

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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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.

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