Citrus Carnitas and Fried Egg Sandwich with Salsa Verde
for the carnitas
- 3 pounds boneless pork shoulder, cubed into 2”inch pieces
- 3 cups water
- 1/2 cup orange juice
- 1/4 cup lard or expeller pressed canola oil
- 1 yellow onion, peeled and cubed
- 1 head of garlic, peeled
- 1 orange, sliced
- 2 bay leaves
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 7 tomatillos, husks removed
- 1 yellow onion, peeled and quartered
- 8 cloves garlic, peeled
- 2 jalapeños, halved and seeded
- 3 cups water
- Juice of 1 lime
- Pinch of salt
- 3 tablespoons cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 4 eggs
- Salt and pepper
- 4 Udi’s Whole Grain Hamburger Buns
- 1 tablespoon melted butter
- 1 avocado, pitted and sliced
- 2 Fresno chilies (optional), thinly sliced
- Place all ingredients for the carnitas in a large (6-quart) pot and bring to a boil. Reduce heat to medium-low and simmer until the pork is fork-tender and the liquid is reduced completely, about 2 hours. Allow the pork to cool slightly then pull it apart with your fingers or forks, discarding the orange slices and bay leaves.
- Preheat the oven to 450°F. Transfer the pork to a baking sheet and place in the oven until the pork begins to crisp, about 10 minutes.
- While the pork is cooking, make the salsa. Place tomatillos, onion, garlic, jalapeños, and water in a 2-quart pot and bring to a boil over high heat. Reduce heat to a medium simmer and simmer until the tomatillos turn a muted green, about 20 minutes. Transfer to a blender and add lime juice and salt. Blend until smooth. Add cilantro and pulse briefly until blended. Pour into a serving bowl.
- Heat oil in a large non-stick skillet over medium-high heat and fry eggs until the whites are set, about 5 minutes. Season with salt and pepper.
- Lightly brush hamburger buns with melted butter and grill until golden over a hot griddle. Place a large spoonful of carnitas on the bottom buns. Top each with a few slices of avocado, a fried egg, a spoonful of salsa verde, and fresco chilies. Place the remaining buns on top of sandwich and serve.
- Make-Ahead Notes: To make in advance: cook pork but do not crisp and store in the refrigerator until you are ready to serve. Before serving, follow the directions to crisp pork in the oven. Make the salsa verde up to 3 days in advance and store in a sealed container in the refrigerator.