Sweet Potato & Carnitas Breakfast Nachos
Pork carnitas, sweet potato, vegetable oil, black pepper, green onion, cilantro, salsa, sour cream, egg, Oaxaca cheese
A fun riff on the breakfast hash idea (which usually uses corned beef), this recipe is great for starting game day or race day off right. This is a set it and forget it recipe—the majority of the cooking is done for you, thanks to your handy dandy Crock-Pot or similar slow cooking device. The rest of the recipe shapes up in under 20 minutes and utilizes very simple ingredients you can get at any local grocery store, Walmart, etc.
The star of this dish is the Smithfield Marinated Fresh Pork Carnitas, which incidentally come pre-seasoned, saving you even more effort. You’re more than welcome to use Smithfield’s other tasty Marinated Fresh Pork flavors including Roasted Garlic & Herb, Applewood Smoked Bacon, Sweet Teriyaki, and Slow Smoked Mesquite. But we love the Carnitas for this dish! (And we also love that it’s 100% fresh pork with no artificial ingredients). All of this serves for a protein-tastic way to get your tailgate or homegate started right!
1 package Smithfield Boneless Pork Shoulder Seasoned Carnitas
1/2 cup water
1/2 - 1 small sweet potato, sliced into thin rounds
2 tablespoons vegetable oil
Sea salt and black pepper
1 tablespoon green onions, sliced into thin rounds
1 tablespoon cilantro, roughly chopped (use more or less to taste), plus more for garnish
1 dollop salsa
1 dollop sour cream
1/4 cup Oaxaca cheese, pulled into strings
Empty the package of carnitas into a Crock-Pot or similar slow cooker. Use a fork to pull the pork pieces apart and then add in the water. Cover and cook on low for 8 hours.
When the carnitas are finished cooking, remove from Crock-Pot and use two forks to pull the meat. Place in a bowl and set side.
Preheat oven to 350 degrees F. Cover a baking sheet with aluminum foil and splash about 1 1/2 tablespoons of the oil onto the foil. Place the sweet potato slices onto the foil, rubbing around in the oil to lightly coat both sides. Sprinkle with salt and pepper to taste and cook for 10 minutes. (If you prefer crispier potatoes, bake at 400 degrees for 10-12 minutes instead).
To build your nachos, place the cooked sweet potatoes in a bowl, cover with the pork, the onions, cilantro, salsa, and sour cream. Top with an egg fried in the remaining vegetable oil and the Oaxaca cheese.
Garnish with cilantro as desired and serve!
hungry fan PRO TIP
You can easily make these in our Hungry Fan 3-in-1 Thermal Bag! In lieu of a Crock-Pot in Step 1, we recommend using a large pot or Dutch Oven. Add in enough water to cover the pork, and then bring the pot up to a boil over medium-high to high heat. Boil for 25-30 minutes. Cover the pot and transfer it into the Thermal Bag, remembering to place a trivet or dishtowel below the hot pot. Seal the bag and let cook for 6-8 hours, when the pork meat can be pretty easily pulled with a fork. Resume directions above at Step 2.