Carnitas Hash Recipe

Preheat oven to 300°F (150°C). Pat pork shoulder pieces dry and season with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 1 tbsp vegetable oil in a heavy Dutch oven over medium-high heat. Brown pork on all sides, 2–3 minutes per side, to develop color.

Remove pork briefly. Add orange juice, lime juice and broth to the pot, scraping up browned bits. Return pork to pot. Add smashed garlic, bay leaves, 1 tsp cumin and 1 tsp oregano. The liquid should come about halfway up the pork; add a little more broth or water if necessary.

Cover the Dutch oven and transfer to the preheated oven. Braise until pork is very tender and easily shredded, 3 to 3.5 hours. Alternatively, cook on low in a slow cooker 6–8 hours.

When pork is tender, remove it to a cutting board. Reserve cooking liquid. Shred pork with two forks, discard bay leaves, and skim fat if desired. Toss shredded pork with 1/4 cup of reserved cooking liquid to keep moist.

Optional crisping: Spread shredded pork on a rimmed baking sheet and broil 4–6 minutes, watching carefully, until edges get crisp. Or heat a large skillet over medium-high and sear portions in a little oil to create crisp edges before assembling the hash.

Par-cook the diced potatoes: place diced potatoes in salted cold water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 5 minutes.

Heat 2 tbsp oil in a large, heavy skillet over medium-high heat. Add the par-cooked potatoes in a single layer. Cook without stirring for 4–5 minutes to brown, then stir and continue to brown another 6–8 minutes until mostly crisped and golden. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika and 1/2 tsp ground cumin while cooking.

Push potatoes to one side of the skillet, add a touch more oil if needed and add diced onion, red and green bell peppers and minced jalapeño. Sauté until softened and slightly caramelized, about 6–8 minutes. Add 2 cloves minced garlic in the last minute and cook until fragrant.

Stir vegetables into the potatoes. Add shredded carnitas (about half to three-quarters of the cooked pork, reserving some for topping) and toss to combine. Cook together 2–3 minutes to heat through and let flavors meld. Stir in 1/4 cup chopped cilantro off heat. Taste and adjust seasoning.

Prepare a gentle double boiler

Bring a small pot of water to a simmer and set a heatproof bowl over it (bowl bottom should not touch the water). Keep water at a gentle simmer, not boiling.

Whisk 3 egg yolks with 1 tbsp lemon juice and 1 tsp hot water in the bowl until slightly thickened. Place the bowl over the simmering water and whisk continuously until the mixture reaches a pale, ribbon-like consistency (temperature around 140–150°F / 60–65°C). Avoid overheating.

Slowly drizzle the warm melted butter (6 tbsp) into the yolks while whisking constantly until emulsion forms and sauce thickens. Remove from heat and whisk in minced chipotle and 1 tsp adobo sauce. Season with 1 tsp salt. If sauce is too thick, whisk in a teaspoon or two of warm water to reach desired consistency. Keep warm (not hot) until serving.

Bring a wide, shallow pot of water to a gentle simmer and add 1 tbsp white vinegar. Reduce heat so the water is barely moving. Crack each egg into a small ramekin or cup.

Create a gentle vortex with a spoon if desired and slip each egg into the water. Poach eggs for 3–4 minutes for runny yolks, or 5 minutes for a slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel-lined plate. Season lightly with salt and pepper.

To assemble (serves 4): Divide the hash among 4 plates. Top each portion with a generous handful of shredded carnitas (or mix more into the hash if preferred). Place one poached egg on top of each serving (two eggs if serving size requires). Spoon 1–2 tbsp chipotle hollandaise over each egg.

Garnish with chopped cilantro, a sprinkle of queso fresco or cotija if using, and a lime wedge. Serve immediately while hollandaise and eggs are warm.