Breakfast Burrito Recipe

Pat pork pieces dry with paper towels and season evenly with kosher salt, black pepper, oregano and cumin.

Heat 1 tablespoon vegetable oil in a heavy-bottomed ovenproof pot or Dutch oven over medium-high heat. Sear pork in batches until browned on all sides, about 3–4 minutes per side. Remove browned pieces and set aside.

Reduce heat to medium. Add minced garlic to the pot and cook 30 seconds until fragrant. Return all pork to the pot. Pour in orange juice, lime juice and stock, scraping up browned bits from the bottom.

Bring to a gentle simmer, cover, and transfer to a preheated 300°F (150°C) oven. Braise until pork is very tender and can be shredded with a fork, 2 to 2½ hours. (Alternatively simmer on low on the stovetop, covered, 2–2½ hours.)

Remove pork and shred with two forks. Reserve 1/4 cup of the braising liquid and return shredded pork to the pot. To crisp the carnitas: heat a wide skillet over medium-high, add 1 tablespoon oil, then spread shredded pork in an even layer and cook, stirring occasionally, until edges are crisped, 6–8 minutes, adding reserved braising liquid if it starts to dry.

While pork braises, parboil diced potatoes in salted water for 6–8 minutes until just tender but not falling apart. Drain and let steam dry for 2 minutes.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced potatoes in a single layer; let them brown undisturbed 3–4 minutes, then stir.

Add chopped onion and green pepper; cook, stirring occasionally, until vegetables are softened and potatoes are golden and crisp in places, about 8–10 minutes total.

Season with paprika, garlic powder, salt and black pepper. Taste and adjust seasoning. Keep warm until assembly.

Heat a nonstick skillet over medium heat and add 1 tablespoon butter or oil. Crack eggs into the skillet—use 1 egg per burrito—and cook to preference: sunny-side up, over-easy, or over-medium. For runny yolks, cook until whites are set but yolks still jiggle, about 2–3 minutes; flip for over-easy and cook 15–30 seconds more.

Season eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking. Remove from heat and keep warm on a plate covered with foil.

Warm tortillas: heat a dry skillet over medium and warm each tortilla 15–20 seconds per side until pliable, or wrap stack in foil and warm in a 300°F oven for 5–8 minutes.

To assemble each burrito: lay a warm tortilla flat. Spoon about 3/4 cup brunch potatoes in the center, then 3/4 cup shredded pork carnitas, and top with one fried egg.

Add 1/4 cup shredded cheddar cheese, slices or 1/4 of the mashed avocado, and a sprinkle of chopped cilantro. Add 1 tablespoon sour cream and a spoonful of salsa or a few drops of hot sauce if using.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. For a crispy exterior, heat a skillet over medium and place seam-side down for 1–2 minutes per side to lightly toast and seal.

Serve immediately while hot with extra salsa and sour cream on the side.