Cheddar Mango Habanero Pork Carnitas: One-Pot Slow Cooker Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 2-inch chunks and pat them dry. Dice the mango and chop the cilantro. Measure out the salsa and shred the cheddar cheese.

Soften the cream cheese to room temperature for easier melting. Have all your ingredients ready to simply layer in the slow cooker.

Instructions

Layer the Ingredients

1. 1Add the Pork
   Place the pork shoulder chunks into the slow cooker insert in an even layer. Season with salt and pepper.
   Look for The pork fills the bottom of the slow cooker in a single layer.
   Tip Pat the pork dry with paper towels before adding to help it brown later if searing.
2. 2Layer the Mango and Salsa
   Scatter the diced mango, habanero lime salsa, and chopped cilantro over the pork.
   Look for The colorful mixture covers the pork completely.
   Tip If you prefer less heat, remove the seeds from the habanero peppers in the salsa.
3. 3Top with Cheeses
   Place the cream cheese block in the center of the slow cooker, then scatter the shredded cheddar over the top.
   Look for The cream cheese sits like a white island surrounded by yellow cheddar.
   Tip Soften the cream cheese beforehand for easier melting.

The slow cooker is filled with pork, mango, salsa, cilantro, and cheeses. The colors are vibrant, and the aroma is fresh and spicy.

Everything is evenly layered, with the cream cheese in the center and cheddar on top.

Slow Cook to Perfection

4. 4Cook on Low
   Cover the slow cooker and cook on low for 8 hours, or until the pork is fork-tender and shreds easily. Let it rest for 3 minutes before slicing.
   Look for The aroma of mango and habanero fills the kitchen; the pork is tender and pulls apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat and moisture in.
5. 5Shred the Pork
   Remove the pork chunks from the slow cooker and shred with two forks. Return the shredded pork to the slow cooker and stir into the sauce.
   Look for The pork shreds easily and is coated with a creamy, golden sauce.
   Tip For chunkier carnitas, shred less; for finer, shred more.

After 8 hours, the kitchen smells of sweet mango and spicy habanero. The pork is fork-tender and shreds easily. The sauce is creamy and golden, with bits of melted cheese and mango throughout.

Shred and Serve

6. 6Serve Over Rice
   Serve the carnitas over steamed cilantro-lime rice, with extra cilantro and a spoonful of the creamy sauce from the slow cooker.
   Look for The sauce is thick, creamy, and studded with mango bits.
   Tip Warm tortillas are also a great option for tacos.

The shredded pork is mixed into the sauce, which is thick and luscious. The dish is ready to serve over rice or in tortillas, with a sprinkle of fresh cilantro on top.

Common mistakes

A common mistake is lifting the lid too often, which lets heat escape and extends the cooking time. Another is using a lean cut of pork, which can become dry and tough.

Also, be sure to cut the pork into uniform chunks so they cook evenly. Finally, don't skip the salt and pepper—they enhance all the other flavors.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds. The internal temperature should reach at least 145°F (63°C), but the low-and-slow cooking will bring it well above that.

The sauce should be thick, creamy, and bubbling around the edges. The pork should pull apart with little resistance, and the sauce should coat the meat generously.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest