Creamy Crockpot Pork Carnitas with Poblano Hominy

This Crockpot pork carnitas recipe is the ultimate hands-off dinner. Just layer pork shoulder, roasted poblanos, hominy, sour cream, and Monterey Jack in the slow cooker, then walk away.

Eight hours later, the pork is fall-apart tender, and the sauce is rich, creamy, and full of citrus brightness. It’s a complete meal that needs only warm tortillas to become a taco night favorite.

Slow cookers are made for meals like this: minimal prep, maximum flavor. The pork shoulder simmers low and slow in a tangy broth with roasted poblanos and hominy, while sour cream and Monterey Jack melt into a luxurious sauce.

The result is a comforting, hearty dish that tastes like it took hours of attention, but it’s truly dump-and-go. Serve it in bowls with tortillas, or pile it high on warm tortillas for tacos.

Ingredients

Why this recipe works

Cooking pork shoulder low and slow breaks down the connective tissue, turning a tough cut into succulent, shreddable carnitas.

The slow cooker’s gentle heat allows the meat to absorb the citrus and spices without drying out, ensuring every bite is moist and flavorful. This method requires no searing, no stirring, and no babysitting — just a few minutes of prep and then time does the work.

The combination of sour cream and Monterey Jack creates a creamy sauce that clings to the pork and hominy. The acidity from the orange and lime juices brightens the richness, while the roasted poblanos add a subtle smoky heat. The hominy provides a pleasant chew and absorbs the sauce, making each spoonful satisfying and complete.

Notes and substitutions

For the best results, use a well-marbled pork shoulder (also labeled pork butt). Cut it into 2-inch chunks so they cook evenly and shred easily. If using pork loin, reduce the cooking time to 6-7 hours to prevent it from becoming dry.

Roasted poblano peppers are available in jars, but you can roast fresh poblanos at home: char them over a gas flame or under the broiler, then steam and peel.

White hominy is a staple in Mexican cooking; it is simply dried corn kernels that have been treated with lime. Canned hominy is already cooked and only needs draining and rinsing. If you cannot find hominy, substitute with frozen corn (thawed) for a different texture, or use canned posole. For a spicier dish, use Pepper Jack cheese instead of Monterey Jack.

• pork shoulder: Use boneless pork butt or pork loin (loin will be leaner and slightly drier; reduce cook time to 6-7 hours).
• roasted poblano peppers: Use 2 fresh poblano peppers, roasted and peeled, or 1 can (4 oz) diced green chiles for a milder heat.
• white hominy: Yellow hominy or canned posole (drained) works; or substitute with frozen corn for a different texture.
• Monterey Jack cheese: Use a blend of Monterey Jack and cheddar, or Pepper Jack for extra spice. For a milder option, use mozzarella.

Equipment

• 6-quart slow cooker
• cutting board
• chef's knife
• measuring cups and spoons
• mixing spoon
• ladle or serving spoon