Carnitas Breakfast Fries Recipe
our seasoned house fries topped with melted cheddar, house roasted pulled pork carnitas, diced red onions, diced tomatoes, shredded lettuce, sliced jalapeños, and two sunny side up eggs, drizzled with our chipotle aioli and buttermilk ranch dressing
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Ingredients
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Fries & Seasoning
Carnitas (house roasted pulled pork)
Toppings
Chipotle Aioli & Buttermilk Ranch
Method
Fries & Seasoning
- 1
Prep fries
Cut russet potatoes into 1/3-inch fries. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with kitchen towels.
- 2
Seasoning mix
In a small bowl combine kosher salt, smoked paprika, garlic powder, ground cumin, and black pepper. Set aside.
- 3
Fry potatoes
Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 325°F (just below a consistent sizzle) or medium-high on stovetop if you don't have a thermometer. Fry potatoes in batches for 4–5 minutes until tender but not browned. Remove to a paper towel-lined sheet. Increase oil temperature to 375°F (or medium-high-high) and fry again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately toss with the prepared seasoning mix to coat evenly.
Carnitas (house roasted pulled pork)
- 4
Sear pork
Preheat oven to 300°F (150°C). Pat pork shoulder pieces dry and season lightly with 1 tsp salt. Heat 1 tbs vegetable oil in an ovenproof pot over medium-high heat. Sear pork on all sides until browned, about 2–3 minutes per side.
- 5
Roast
Add orange juice, broth, quartered onion, smashed garlic, oregano, cumin, and bay leaf to the pot. Bring to a simmer on the stove, cover with a lid, and transfer to the preheated oven. Roast for 2.5–3 hours, or until pork is very tender and pulls apart easily.
- 6
Pull and crisp (optional)
Remove pork from oven and transfer to a cutting board. Shred/pull the pork with two forks. Skim fat from the cooking liquid and reserve a few tablespoons. For a crisper finish, spread pulled pork on a sheet pan, drizzle with a little reserved cooking liquid or oil, and broil for 3–5 minutes until edges are slightly crisp. Keep warm until assembly.
Chipotle Aioli & Buttermilk Ranch
- 7
Make chipotle aioli
In a small bowl, combine 1/4 cup mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tbs lime juice and 1 tbs sour cream. Whisk until smooth. Taste and adjust heat or lime as desired. Refrigerate until ready to use.
- 8
Make buttermilk ranch
In another bowl, combine 1/4 cup mayonnaise, 1.5 tbs buttermilk, 1 tbs sour cream, chopped chives, dried dill, garlic powder, onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. If too thick, add up to 1 tbs more buttermilk to reach drizzling consistency. Refrigerate until assembly.
Toppings & Assembly
- 9
Prepare toppings
Shred the cheddar cheese, finely dice the red onion and tomato, shred the lettuce, and thinly slice the jalapeños. Keep each topping ready.
- 10
Cook eggs
Heat a nonstick skillet over medium-low and add a small pat of butter or a teaspoon of oil. Crack eggs gently into the pan and cook sunny-side up for about 3–4 minutes until whites are set but yolks remain runny. Season with a pinch of salt and pepper. If you prefer whites fully set, cover the pan for 30–45 seconds.
- 11
Assemble fries
Divide the seasoned fries between two plates (or one large platter). Evenly distribute the pulled carnitas over the fries. Sprinkle shredded cheddar over the hot fries and pork so it melts. Top with diced red onion, diced tomato, shredded lettuce, and sliced jalapeños.
- 12
Finish & serve
Place one sunny-side-up egg on top of each portion (two eggs if serving one plate). Drizzle chipotle aioli and buttermilk ranch over the fries and toppings as desired. Serve immediately while hot, offering additional lime wedges or hot sauce on the side if desired.