Carnitas Scramble Recipe

Crisp and season carnitas

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tbs vegetable oil; when shimmering, add the shredded carnitas in an even layer. Let cook undisturbed 2–3 minutes to develop crisp edges. Stir and continue to cook 3–4 minutes until most pieces have browned. Sprinkle cumin, smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper over the carnitas; toss to coat. Transfer carnitas to a bowl and set aside, leaving any fond in the skillet.

Sauté aromatics

Reduce heat to medium and add the butter to the same skillet. When butter foams, add the diced onion (about 1/2 cup) and red bell pepper (1/2 cup). Sauté, stirring occasionally, 4–5 minutes until softened and translucent. Add the minced garlic and finely diced jalapeño (seeded if desired for less heat); cook 30–45 seconds until fragrant.

Return the crisped carnitas to the skillet with the softened vegetables and stir to combine, spreading mixture into an even layer across the pan.

Prepare eggs

In a medium bowl whisk together 6 large eggs and 3 tbs whole milk until combined and slightly frothy. Season lightly with a pinch of salt and pepper (use additional salt if needed).

Cook eggs into scramble

Reduce heat to medium-low. Pour the egg mixture evenly over the carnitas and vegetables in the skillet. Allow eggs to sit undisturbed 20–30 seconds to start setting at the edges, then gently use a spatula to fold and push cooked portions toward the center, letting runny egg fill the space. Continue gently folding every 20–30 seconds until eggs are mostly set but still moist—about 2–3 minutes total. Sprinkle 3/4 cup shredded sharp cheddar over the eggs and let melt for 30–45 seconds. Taste and adjust seasoning if necessary.

Turn off heat and sprinkle 1/4 cup chopped fresh cilantro over the scramble. Serve immediately with warm tortillas, lime wedges for squeezing, sliced avocado, and salsa or hot sauce on the side. Garnish each serving with extra cilantro if desired.