Cheddar Red Enchilada Pork Carnitas: Easy Slow Cooker Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful results, brown the pork shoulder in a hot skillet before adding it to the slow cooker. This extra step adds a deep, caramelized flavor that enhances the final dish.

If you have time, searing the meat in batches until browned on all sides takes about 10 minutes and is well worth it. The video doesn't show this step, so it's optional, but it's a great way to elevate the dish.

To make the sauce even richer, stir in a few tablespoons of chopped fresh cilantro and a squeeze of lime juice just before serving. These bright, fresh flavors cut through the richness of the cheese and pork.

You can also add a dollop of sour cream or Greek yogurt on top, though the video doesn't include that. The key is to taste and adjust the seasoning – you might want a pinch of salt or a dash of hot sauce.

Variations

• Spicy Green Chile Version: Swap the red enchilada sauce for green enchilada sauce and add a can of diced green chiles. Use pepper Jack cheese instead of cheddar for extra heat. Serve with a dollop of sour cream.
• Chipotle Smoked Pork: Add 2 chipotle peppers in adobo sauce (minced) to the slow cooker along with the sauce. This adds a smoky, spicy depth. Reduce the cheddar to 1 cup and add 1 cup of smoked gouda for a smoky twist.
• Bean-Free Option: Omit the pinto beans and add an extra 1/2 cup of enchilada sauce and an extra 4 oz of cream cheese for a saucier, richer dish. Perfect for those who prefer no beans.
• Breakfast Hash: Use leftover carnitas to make a breakfast hash. Sauté diced potatoes in a skillet, add the carnitas and a little sauce, and cook until crispy. Top with a fried egg for a hearty morning meal.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to loosen the sauce.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 30-second bursts, stirring between, until heated through.

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water if the sauce has thickened too much. The pork will remain tender and juicy when reheated properly.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert into the slow cooker and cook as directed. You can also cook the carnitas up to 2 days ahead, refrigerate, and reheat gently before serving. The dish tastes even better the next day as the flavors meld.

Serving ideas

Serve the carnitas over cilantro-lime rice for a complete meal, as shown in the video. The rice soaks up the flavorful sauce and provides a neutral base for the rich pork.

You can also serve the mixture in warm tortillas as tacos or burritos, or over tortilla chips for a loaded nacho platter. A side of pickled onions or sliced avocado would be a lovely addition, though not required.

For a casual dinner, set out the slow cooker and let everyone serve themselves. Provide extra shredded cheese, chopped cilantro, lime wedges, and hot sauce for guests to customize their plates.

This dish is hearty enough to stand alone, but a simple green salad or grilled vegetables would round out the meal. Leftovers are great for lunch – try them in a quesadilla or on a baked potato.

Frequently asked questions

Recipe card

Cheddar Red Enchilada Pork Carnitas: Easy Slow Cooker Dinner

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

• 3 lb pork shoulder, cut into 1-inch chunks
• 1 can (28 oz) red enchilada sauce
• 1 can (15 oz) pinto beans, drained and rinsed
• 8 oz cream cheese, softened and cut into cubes
• 2 cups shredded sharp cheddar cheese
• cilantro-lime rice, for serving

Instructions

1. Place the cubed pork shoulder in the bottom of a 6- to 7-quart slow cooker. Pour the red enchilada sauce over the pork, then add the drained pinto beans. Stir gently to coat everything with the sauce.
2. Place the cubes of cream cheese evenly over the top of the pork mixture. Sprinkle the shredded sharp cheddar over the cream cheese. Do not stir – the cheeses will melt into the sauce as it cooks.
3. Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and easily shreds. The sauce will be bubbly and the cheeses fully melted. Let it rest for 3 minutes before slicing.
4. Using two forks, shred the pork right in the slow cooker. Stir the shredded pork into the cheesy sauce until well combined. Let the mixture rest for at least 3 minutes before serving to allow the meat to reabsorb juices.
5. Spoon the warm carnitas mixture over cilantro-lime rice on individual plates. Serve immediately, with extra cheese or a squeeze of lime if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

34 g

Carbohydrates

18 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.