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Carnitas Breakfast Burrito

Oven-braised pork carnitas with crisp edges, soft scrambled eggs, golden potatoes, and cheese in a toasted flour tortilla.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 20 minutes
Total Time 6 hours 30 minutes
Servings: 6
Course: Breakfast, Brunch
Cuisine: Mexican-American
Calories: 640
Ingredients Method

Ingredients
  

  • For the Carnitas
  • 2 lb 900g boneless pork shoulder, cut into 2-inch (5cm) chunks
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 small onion quartered
  • 4 garlic cloves smashed
  • 1/2 cup 120ml fresh orange juice
  • 2 tablespoons 30ml lime juice
  • 1 bay leaf
  • For the Burritos
  • 12 oz 340g Yukon Gold potatoes, cut into 1/2-inch (1.3cm) cubes
  • 2 tablespoons 30ml neutral oil
  • 8 large eggs
  • 2 tablespoons 28g butter
  • 1 cup 100g shredded Monterey Jack or cheddar
  • 6 large 10-inch / 25cm flour tortillas
  • Salsa sliced avocado, and cilantro, for serving

Method
 

  1. Heat the oven to 160°C (325°F). Toss the pork with the salt, cumin, oregano, and pepper. Place in a heavy ovenproof pot with the onion, garlic, orange juice, lime juice, and bay leaf.
  2. Cover tightly and braise for 2 hours 30 minutes, until the meat shreds with almost no pressure and a fork twists in easily. Remove the lid and let it cool for 15 minutes.
  3. Lift the pork onto a rimmed baking sheet, discarding the onion, garlic, and bay leaf. Shred with two forks and spread in an even layer. Spoon over 3 to 4 tablespoons of the fat and juices from the pot.
  4. Heat the broiler to high. Broil 6 to 8 minutes, stirring once, until the edges are deep brown and crackling and the pork smells toasty.
  5. While the pork broils, toss the potatoes with the oil and a pinch of salt. Cook in a large skillet over medium-high heat, stirring only every 2 minutes, for 12 to 15 minutes, until the cubes are golden and crisp outside, soft inside.
  6. Whisk the eggs with a pinch of salt. Melt the butter in a nonstick skillet over medium-low heat. Pour in the eggs and stir slowly for 2 to 3 minutes, until they form soft, creamy curds that are barely set. Remove from the heat before they look done, since they continue to cook inside the burrito.
  7. Warm the tortillas in a dry skillet for 15 seconds per side, until soft and pliable.
  8. Layer each tortilla with cheese, eggs, potatoes, and about 1/2 cup (about 100g) carnitas. Fold in the sides, roll tightly, and toast seam-side down in a dry skillet over medium heat for 2 minutes per side, until golden and crisp. Serve with salsa and avocado.