Fried Eggs And Carnitas Hash Recipe

Ingredients

• 2 pounds boneless pork shoulder
• Salt and freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 white onion
• 4 cloves garlic
• 2 oranges
• 8 eggs
• 3 tablespoons clarified butter
• 1 medium onion
• 3 cups diced cooked potatoes
• Salt and pepper
• fresh cilantro
• 1 large dried ancho chile
• salsa

Directions

1. Rinse and dry the pork shoulder. Salt and pepper as needed.
2. Mix the oregano and the cumin with one tablespoon of olive oil and rub all over pork.
3. Place the pork in a slow cooker and top with the onion, garlic, and jalapeño. Squeeze the juice from the oranges over the pork.
4. Cover and cook on low for 8 to 10 hours. Once the meat is tender, remove from slow-cooker and let cool slightly before pulling apart with a fork.
5. Melt butter in pan add onion and sauté until translucent.
6. Add potatoes and sauté until well browned, approximately ten minutes.
7. Add cilantro and chili strips to pan and continue to cook until deeply brown but not burnt. Season with salt and pepper as needed.
8. Preheat oven to 400 degrees.
9. In a large sauté pan add the pork carnitas and second tablespoon of olive oil. Cook over medium heat until pork is crispy (be careful not to burn).
10. Add the potatoes and slowly turn into the pork until it’s well-combined.
11. Arrange four oven-proof dishes with the hash mixture and bake for 15 minutes.
12. While that's happening, fry 8 eggs in an extra-large skillet (here's our guide for frying perfect eggs)
13. Remove dishes from oven, top each with two fried eggs and salsa of your choice and serve immediately. 
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