Roast Pork Omelet Recipe

Preheat the oven to 300°F (150°C). Pat the pork shoulder pieces dry with paper towels.

In a small bowl, combine 1.5 tsp salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin. Rub the spice mix and the minced garlic all over the pork pieces.

Heat 2 tbs olive oil in a heavy ovenproof skillet or Dutch oven over medium-high heat. Sear the pork pieces 2–3 minutes per side until browned (do this in batches if needed).

Return all pork to the pot, add 1 cup chicken broth and 1 tbs lime juice. Bring to a simmer, cover with a lid, and transfer to the oven.

Roast low and slow for 2.5–3 hours, or until pork is very tender and easily shredded with forks. Check once after 1.5 hours and top up with a bit more broth if it seems dry.

Remove from oven and let rest 10 minutes. Shred the pork with two forks, discard excess fat, and stir in chopped cilantro if using. Reserve 2 cups shredded pork for omelets; keep the rest warm for serving.

While the pork roasts during the last 40–45 minutes, prepare the rice. Heat 1 tbs oil or butter in a medium saucepan over medium heat.

Add 1/2 chopped onion and 1 minced garlic clove. Sauté until translucent, about 3 minutes.

Stir in 1.5 cups rinsed rice and 1 tsp turmeric; toast 1 minute to coat the grains.

Add 2.5 cups water, 1 tsp salt and 1 bay leaf (if using). Bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed.

Remove from heat and let stand covered 5 minutes. Fluff with a fork and keep warm until plating.

In a small saucepan or skillet, heat 1 tbs olive oil over medium heat. Add 1/2 small chopped onion and 1 minced garlic clove; sauté until softened, about 3 minutes.

Add the drained 15 oz black beans, 1/2 tsp ground cumin and 1/2 tsp salt. Cook, stirring, until warmed through, 4–5 minutes. Use the back of a spoon to mash a few beans for creaminess if desired.

Stir in 1/2 tbs lime juice and 1 tbs chopped cilantro (optional). Keep warm for assembly.

In a large bowl, whisk together 8 large eggs, 1/4 cup milk, 1 tsp salt and 1/2 tsp black pepper until combined and slightly frothy.

Heat a 10–12 inch nonstick skillet over medium-low heat. Add 1 tbs butter and spread to coat the pan.

Pour half of the egg mixture into the skillet and tilt to evenly coat. Cook gently, stirring the center with a spatula for the first 30–45 seconds, then let set for 1–2 minutes until the edges begin to hold but the top is still slightly wet.

Sprinkle 1/2 cup shredded cheese over the surface. Spoon about 1 cup warm yellow rice in a line down the center, followed by 1/2 cup warm black beans and 1 cup shredded slow-roasted pork (reserve any extra pork).

Using the spatula, fold one side of the omelet over the filling, then the other side to form a loose fold or roll. Allow to cook 30–60 seconds more so the cheese melts and fillings warm through. Slide the omelet to a plate and keep warm.

Repeat steps for the second omelet with remaining egg mixture, butter, cheese and fillings (makes two large omelets). Alternatively, make four smaller omelets by dividing ingredients accordingly.

If desired, top with salsa or pico de gallo before serving.

Warm prepared cornbread slices in a 350°F (175°C) oven for 6–8 minutes or toast in a skillet with a little butter until golden.

To plate: place an omelet on each plate, spoon any extra shredded pork and black beans alongside, add about 1/2 cup yellow rice, and a slice of warm cornbread with a pat of butter.

Garnish with extra chopped cilantro and lime wedges if desired. Serve immediately.