Carnitas Chilaquiles Recipe

Cook the Pork

In a slow cooker, add the pork shoulder, garlic, onion, orange juice, cumin, salt, pepper, and bay leaves. Cook on low for 8 hours, or until the pork is tender and shreds easily.

Shred the Pork

Once the pork is cooked, remove it from the slow cooker and shred it with two forks. Discard any large pieces of fat. Reserve some of the cooking liquid to moisten the pork if needed.

Prepare the Tortillas

Cut the corn tortillas into quarters. Heat oil in a large skillet over medium heat. Fry the tortilla pieces in batches until golden and crispy. Drain on paper towels.

Combine the Ingredients

In the same skillet, lower the heat and add the tomatillo salsa. Stir in the crispy tortilla pieces until well-coated. Add the shredded pork and toss to combine.

Fry the Eggs

In a separate skillet, heat a little oil over medium heat. Crack each egg into the skillet and fry until the whites are set and the yolks are cooked to your liking.

Serve the Chilaquiles

On a plate, place a generous portion of the chilaquiles mixture, top with fried eggs, sprinkle with mozzarella and cotija cheese, and garnish with fresh cilantro. Serve with guacamole on the side.