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Instant Pot Carnitas-Loaded French Fries with Poached Eggs

Serves: Makes 6 servings


  • 2 (16-ounce) bags frozen french fries
  • Instant Pot carnitas, see recipe below
  • sharp cheddar cheese, shredded
  • poached eggs
  • hot sauce
  • cilantro, chopped
  • Red or green onions, chopped

  • For the Instant Pot Carnitas:
  • 4 pounds boneless pork shoulder
  • 2 ½ teaspoons kosher salt
  • 1 ½ cups canned green chilies (about three 4-ounce cans)
  • 5 garlic cloves, crushed
  • 12 ounce bottle of lager beer
  • 2½ cups water

  • For the poached eggs:
  • 9 cups water
  • 3 eggs (or more eggs if desired)


Loaded french fries doesn’t get better than this. Green chile carnitas, sharp cheddar cheese and perfectly poached eggs top these fan favorite french fries. Don’t forget to add hot sauce, fresh cilantro and onions to make each bite score big.

Cook the french fries according to the instructions.

Heat the oven to 400°F.

Place the cooked french fries onto a large rimmed baking sheet and create two to three layers of fries.

Generously cover the french fries with a layer of cheese. Place a generous amount of carnitas on top of the cheese. Repeat this step one more time. Place a final topping of cheese over the last layer of carnitas.

Place the french fries into the oven. Cook for 10 minutes or until the cheese is thoroughly melted and slightly browned.

Top the french fries with 3 poached eggs, dollops of sour cream, hot sauce, cilantro and green onions (and any additional favorite toppings). Serve immediately.

To make the Carnitas: 45 minutes before cook time cut the pork shoulder into 2 ½ to 3 inch pieces. Place the pork on a rimmed plastic cutting board and evenly distribute 2 teaspoons of kosher salt on top of the pork, coating all sides of the pork. Set aside. Allow the pork to sit at room temperature for 30 minutes.

Place the pork into the Instant Pot. Cover the pork with the chilies, garlic, beer, ½ teaspoon kosher salt and water.

Secure the lid on top of the instant pot. Cook with high-pressure for 30 minutes. After 30 minutes of cook time, turn off the Instant Pot. Use the natural pressure release method and release any remaining steam after 15 minutes.

Heat a broiler to 500°F.

Place the pork on a rimmed baking sheet. Let the carnitas rest for five minutes.

Lightly shred the carnitas and top with a generous amount of sauce from the Instant Pot.

Place the carnitas in the oven and broil for 8 to 12 minutes, or until the outside of the carnitas becomes lightly browned and crispy. Stir, baste and shred the carnitas every three to four minutes.

Remove the carnitas from the oven.

Meanwhile, using the sauté feature bring the pan sauce to a boil and let boil for 10 to 15 minutes.

Remove the sauce from the Instant Pot and place in a container. Bring to room temperature.

Pour some of the remaining sauce over the carnitas to store in an airtight container in the fridge or in the freezer.

To make the Poached Eggs: Place 9 cups of water into a 6 quart Instant pot. Using the sauté feature with high heat, bring the water to a gentle simmer for 20 minutes. Meanwhile, crack three eggs into three individual small bowls.

Once the water is simmering, place three Oxo Silicone Poachers into the Instant pot.

Quickly pour each egg into one of the three silicon poachers. Cook for three minutes.

Quickly remove the eggs by pulling the poachers out of the water with the small tab at the top of the Oxo Silicone Poacher.

With a slotted spoon remove the poached egg and place on a plate. Repeat this step to remove the remaining two eggs.

by Rebecca White, A Pleasant Little Kitchen

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