Creamy Crockpot Pork Carnitas with Poblano Hominy Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 2-inch chunks, removing any large pieces of fat. Roast and dice the poblano peppers if not using jarred. Drain and rinse the hominy. Measure all the spices and liquids. You will need a 6-quart slow cooker; if using a smaller one, reduce the pork to 2 pounds. No other preparation is required.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the pork shoulder chunks in the bottom of a 6-quart slow cooker. Scatter the diced roasted poblano peppers and drained white hominy over the meat. In a small bowl, stir together the chicken broth, orange juice, lime juice, minced garlic, ground cumin, dried oregano, kosher salt, and black pepper. Pour the mixture evenly over the pork and vegetables.
   Look for The liquid should come about halfway up the pork chunks; the meat is not fully submerged.
   Tip For deeper flavor, sear the pork chunks in a hot skillet before adding to the slow cooker. This adds a browned crust but is not required.
2. 2Add the Creamy Topping
   Dollop the sour cream over the top of the pork mixture, then sprinkle the shredded Monterey Jack cheese evenly over the sour cream. Do not stir; the cheese will melt and create a creamy sauce during cooking.
   Look for The top of the mixture is covered with dollops of sour cream and a thick layer of shredded cheese.
   Tip Using full-fat sour cream and block cheese shredded at home gives the creamiest sauce. Pre-shredded cheese may not melt as smoothly.

The slow cooker is filled with pork chunks, diced poblanos, hominy, and a seasoned broth. The sour cream is dolloped on top, and the cheese forms a thick, even layer.

The ingredients look raw and separate, but the aroma of cumin and oregano is already inviting. Before moving on, verify that the pork is in a single layer and the liquid reaches about halfway up the meat.

Slow Cook and Shred

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the pork is fork-tender and easily shreds. The internal temperature of the pork should reach at least 145°F (63°C) for food safety, but for fall-apart carnitas, cook until it reaches 200°F (93°C) or higher. Let it rest for 3 minutes before slicing.
   Look for The pork is fork-tender and easily shreds; the sauce is bubbling around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking unless necessary, as this releases heat and extends cooking time.
4. 4Shred the Pork
   Once the pork is fully cooked, remove it from the slow cooker using tongs or a slotted spoon and place it on a cutting board. Let it rest for at least 3 minutes. Using two forks, shred the pork into bite-sized pieces, discarding any excess fat or gristle.
   Look for The pork shreds easily into moist, tender strands.
   Tip Resting the meat before shredding helps retain its juices, keeping the carnitas moist.
5. 5Combine and Simmer
   Return the shredded pork to the slow cooker and stir gently to combine with the creamy sauce and hominy. Let the mixture sit on the warm setting for 10-15 minutes to allow the flavors to meld.
   Look for The sauce is creamy and coats the pork and hominy evenly.
   Tip If the sauce seems thin, leave the lid off during the final simmer to let it reduce slightly.

After 8 hours, the kitchen smells of rich pork and toasted spices. The pork is fork-tender and pulls apart easily, and the sauce is bubbling around the edges.

The cheese and sour cream have melted into a creamy, golden sauce. Shred the pork and return it to the pot, then stir gently to combine. The mixture looks glossy and creamy, with hominy and green poblano bits throughout.

Serve

6. 6Serve with Warm Tortillas
   Warm the flour tortillas according to package directions. Spoon the creamy pork carnitas mixture into a serving bowl or directly onto plates. Serve with the warm tortillas on the side, allowing everyone to assemble their own tacos or burritos.
   Look for The carnitas are steaming and fragrant, with a creamy, cheesy sauce.
   Tip For extra freshness, offer lime wedges, chopped cilantro, or sliced radishes as toppings, if desired.

The carnitas are steaming, with a thick, creamy sauce coating every piece. The tortillas are warm and pliable, ready to be filled. The dish looks hearty and comforting, with a rich, cheesy aroma. Check that the pork is hot throughout and the sauce is not too thin. Serve immediately, and watch the bowl empty quickly.

Common mistakes

A common mistake is lifting the lid frequently to check on the pork. Every time the lid is lifted, heat escapes and adds 20-30 minutes to the cooking time.

Another mistake is using pre-shredded cheese; it often contains anti-caking agents that prevent smooth melting. For the creamiest sauce, shred the Monterey Jack from a block. Also, do not skip draining the hominy — the extra liquid can make the sauce watery.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds with no resistance. The internal temperature should reach at least 145°F (63°C) for safety, but for the most tender carnitas, cook until it reaches 200°F (93°C) or higher.

The sauce should be bubbly and slightly thickened, and the cheese melted into a creamy sauce. If the sauce is too thin, remove the lid and cook on HIGH for 15-20 minutes to reduce.

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