Spicy Marinated Pork and Eggs

By courtneyepowell

Ingredients

• 1 pound boneless pork shoulder
• 1 cup bottled thick and chunky salsa
• 1 tablespoon vegetable oil
• 1 large white onion, coarsely chopped
• 2 pounds potatoes, peeled and cut into 1-inch pieces
• 2 fresh green chile peppers, chopped (1 cup)
• 2 cloves garlic, minced
• 6 eggs
• 1 cup shredded cheddar cheese (4 ounces)
• Fresh cilantro
• Sliced fresh jalapeno chile peppers (optional)
• Serve with tortillas (optional)

Details

Servings 6

Preparation

Step 1

1. Trim fat from pork. Cut meat into 1-inch pieces. Place meat in a resealable plastic bag set in a shallow dish. Top with salsa. Seal bag; turn to coat. Marinate in refrigerator overnight.
2. Lightly grease an oval 3 1/2- to 4-quart slow cooker* with oil. Place onion in cooker. Add pork and marinade mixture, green chile peppers, and garlic. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Using the bottom of a ladle or serving spoon, make 6 indentations in the top of the mixture. Crack an egg into each indentation. If using low-heat setting, turn cooker to high-heat setting. Cover; cook 15 minutes more or until egg whites are set and yolks are thickened. Top with cheese, cilantro, and, if desired, jalapeno slices. Makes 6 servings.

TIP: If you don't have an oval slow cooker, you can still make this recipe; the eggs may run together on the top.