Carnitas Benedict Recipe
Two poached eggs atop house made carnitas on a grilled English muffin with chipotle hollandaise sauce, topped with fried onion strings
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Carnitas
Chipotle Hollandaise Sauce
Eggs and Assembly
Method
Carnitas Preparation
- 1
Slow Cook the Carnitas
In a slow cooker, combine the pork shoulder, chopped onion, minced garlic, cumin, oregano, salt, black pepper, orange juice, lime juice, and water.
- 2
Cook Until Tender
Cover and cook on low for 8 hours or on high for 4 hours until the pork is tender and easily shredded.
- 3
Shred the Pork
Once cooked, shred the pork with two forks and mix well with the juices. Keep warm until ready to assemble the dish.
Chipotle Hollandaise Sauce Preparation
- 4
Whisk Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened.
- 5
- 6
Add Chipotle
Stir in the minced chipotle and season with salt to taste. Keep warm until serving.
Eggs and Assembly
- 7
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide each egg into the water, poaching for about 3-4 minutes until the whites are set but the yolks are still runny.
- 8
Toast the Muffins
While the eggs are poaching, split and toast the English muffins until golden brown.
- 9
