Fried Eggs And Carnitas Hash

• 2 pounds boneless pork shoulder
• Salt and freshly ground black pepper
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 white onion, coarsely chopped
• 4 cloves garlic, chopped
• 2 oranges, cut in half
• 8 eggs
• 3 tablespoons clarified butter
• 1 medium onion, finely chopped
• 3 cups diced cooked potatoes, preferably Yukon Gold
• Salt and pepper
• fresh cilantro, chopped
• 1 large dried ancho chile, rehydrated de-seeded and cut into strips
• salsa, to serve

1. Rinse and dry the pork shoulder.
2. Salt and pepper as needed.
3. Mix the oregano and the cumin with one tablespoon of olive oil and rub all over pork.
4. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno.
5. Squeeze the juice from the oranges over the pork.
6. Cover and cook on low for 8 to 10 hours.
7. Once the meat is tender, remove from slow-cooker and let cool slightly before pulling apart with a fork.

pork shoulder, salt, oregano, ground cumin, olive oil, white onion, garlic, oranges, eggs, butter, onion, potatoes, salt, fresh cilantro, ancho chile, salsa

Taken from www.foodrepublic.com/recipes/fried-eggs-and-carnitas-hash-recipe/ (may not work)