Creamy Crockpot Pork Carnitas with Poblano Hominy Tips, FAQ & printable recipe

Tips for success

For the most flavorful carnitas, sear the pork chunks in a hot skillet with a little oil before adding them to the slow cooker. This adds a deep, caramelized crust that enhances the overall taste.

While this step is optional, it takes only a few minutes and makes a noticeable difference. If you skip it, the dish will still be delicious, but searing adds complexity.

To make the sauce even creamier, stir in an extra 1/2 cup of sour cream during the last 30 minutes of cooking. This will brighten the flavor and add richness. If you prefer a thinner sauce, add a splash of chicken broth before serving. The dish is forgiving, so adjust the consistency to your liking.

Variations

• Spicy Chipotle: Add 2 chipotle peppers in adobo sauce, minced, along with the spices. This adds a smoky, spicy kick that pairs well with the creamy sauce. Reduce the cumin to 1 teaspoon to balance the heat.
• Chicken Version: Replace the pork shoulder with 3 pounds of boneless, skinless chicken thighs. Cook on LOW for 6 hours or until the chicken shreds easily. The internal temperature should reach 165°F (74°C).
• Green Chile Twist: Use 2 cans (4 oz each) of diced green chiles instead of roasted poblanos for a milder, tangier flavor. Add a teaspoon of ground coriander for extra depth.
• Cheesy Hominy Casserole: After shredding the pork, transfer the mixture to a baking dish, top with extra cheese, and broil for 3-4 minutes until bubbly and golden. Serve with tortilla chips for dipping.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 4 days.

Freezer

Freeze cooled carnitas in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat thawed or refrigerated carnitas in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even better.

Reheat gently in a saucepan over medium-low heat, adding a splash of broth or water to loosen the sauce if needed. The carnitas can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe is perfect for meal prep. Assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

Alternatively, cook the full recipe, let it cool, and store in individual portions for quick lunches. The dish reheats well and tastes even better after a day in the fridge.

Serving ideas

Serve the carnitas in warm flour tortillas with your favorite toppings, such as shredded lettuce, diced tomatoes, avocado, or a squeeze of lime.

The creamy pork also works well over rice, in burrito bowls, or as a filling for enchiladas. For a low-carb option, serve over cauliflower rice or in lettuce wraps.

For a family-style meal, place the slow cooker on the table and let everyone serve themselves. Provide a stack of warm tortillas, a bowl of shredded cheese, and salsa on the side. This dish is hearty enough to stand alone, but a simple side salad or Mexican rice would round out the meal nicely.

Frequently asked questions

Recipe card

Creamy Crockpot Pork Carnitas with Poblano Hominy

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

• 3 lb boneless pork shoulder, cut into 2-inch chunks
• 2 roasted poblano peppers, diced
• 1 can (15 oz) white hominy, drained and rinsed
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese
• 1/2 cup chicken broth
• 1/4 cup fresh orange juice
• 2 tbsp fresh lime juice
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• warm flour tortillas, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

18 g

Fat

30 g

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