Ingredients

The following ingredients have 4 Servings
  • 1 pacakge Smithfield Boneless Pork Shoulder Seasoned Carnitas
  • 1 cup orange juice
  • 3 cups crushed tortilla chips
  • 4 eggs
  • 1 cup enchilada sauce
  • 1/2 cup grated cheddar
  • cilantro (for garnish)

Instruction

  • Add the carnitas to a slow cooker with the orange juice. Cover and cook on low for 8 hours.
  • Remove the lid from the slow cooker and shred the pork.
  • Place the pork on a large rimmed baking sheet and spread out. Broil for 3 minutes or until crisp on the edges.
  • Add the tortilla chips to a lightly greased 10 inch skillet. Cook over medium heat until crumbs are starting to brown, about 3 minutes.
  • Crack the eggs into a small bowl and whisk well. Pour eggs over the chips and stir to coat the chips. Cook 2 minutes, stirring constantly.
  • Add 2 cups of cooked carnitas to the pan and stir well.
  • Add the enchilada sauce and stir well.
  • Stir in the cheese until melted.
  • Serve with fresh cilantro.