Ingredients
1 boneless pork shoulder butt roast (3 pounds), halved2 teaspoons olive oil3 garlic cloves, thinly sliced1/2 teaspoon salt1/2 teaspoon pepper1 medium onion, chopped2 cans (4 ounces each) chopped green chiles1 cup salsa1/2 cup minced fresh cilantro1/2 cup chicken broth1/2 cup tequila or additional chicken broth1 can (15 ounces) black beans, rinsed and drainedASSEMBLY:12 large eggs1 jar (16 ounces) salsa4 medium ripe avocados, peeled and sliced12 flour tortillas (6 inches), warmed and quartered
Preparation
Rub roast with oil, garlic, salt and pepper. Place in a 4- or 5-qt. slow cooker. Top with onion, green chiles, salsa, cilantro, broth and tequila. Cook, covered, on low 7-8 hours or until meat is tender.
Remove roast; shred with 2 forks. Discard cooking juices, reserving 1 cup. Return cooking juices and meat to slow cooker. Stir in beans; heat through.
Meanwhile, coat a large skillet with cooking spray; place over medium-high heat. Working in batches, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Divide pork mixture among 12 serving bowls. Top with salsa, eggs, avocados and additional cilantro. Serve with tortillas.
