This is a truly decadent breakfast that can be easily prepared with leftover pulled pork (if there ever are any leftovers!).
1½ cups leftover pulled pork, without the barbecue sauce
2 tablespoons chicken stock, more as needed
¼ cup chunky salsa
4 eggs, poached
2 tablespoons shredded cheddar or Monterey Jack cheese
Warm corn tortillas
If possible, pull the pork into larger chunks than you would for a sandwich. Place the pork in a medium bowl, and toss it with the chicken stock and salsa. Spread the pork mixture on a rimmed baking sheet and place under a preheated broiler until heated and beginning to crisp. Meanwhile, poach the eggs.
Mound the pork carnitas on a heated plate, and shape a nest for the poached eggs. Sprinkle with grated cheese and salt and pepper to taste. Serve with warm corn tortillas and a side of spinach to ease your conscience.