Crockpot Cheddar Chipotle Pineapple Pork Carnitas Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 2-inch chunks, trimming any large pieces of fat if you like, but leaving some for flavor. Drain the pineapple tidbits well to avoid excess liquid.

Mince the chipotle peppers and set aside. Soften the cream cheese to room temperature so it melts more evenly. Have your 6-quart slow cooker ready, and measure all ingredients before you begin.

Instructions

Layer Everything

1. 1Layer the Ingredients
   Place the pork shoulder chunks in the bottom of a 6-quart slow cooker. Add the drained pineapple tidbits and the minced chipotle peppers in adobo, spreading them over the pork. Place the softened cream cheese block in the center of the mixture, then scatter the shredded sharp cheddar cheese over the top.
   Look for The pork is covered with pineapple, chipotle, and the two cheeses; the cream cheese sits in the center.
   Tip Cut the cream cheese into a few pieces if you prefer it to melt faster, but it will melt fine as a block.

At this stage, the slow cooker contains raw pork, pineapple, chipotle, and the two cheeses. The cream cheese block sits in the center, and the cheddar is scattered on top.

The colors are vibrant: pink pork, golden pineapple, and white and yellow cheese. The raw ingredients are ready for the long cook.

Slow-Cook Until Tender

2. 2Slow-Cook the Pork
   Cover the slow cooker and cook on low for 8 hours, or on high for 4 to 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 safety, but it will be much higher after this long cook. Let it rest for 3 minutes before slicing.
   Look for The pork is tender enough to shred with a fork, and 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—each time you do, you release heat and add 15 minutes to the cook time.

After 8 hours on low, the kitchen fills with a rich, smoky-sweet aroma. The pork is fork-tender, and the sauce is bubbling around the edges. The cream cheese and cheddar have melted into a creamy, golden sauce, and the pineapple has softened into the mix. The pork should shred easily with a fork.

Shred and Serve

3. 3Shred and Serve
   Once the pork is cooked, remove it from the slow cooker to a cutting board. Let it rest for at least 3 minutes, then shred it with two forks. Return the shredded pork to the slow cooker and stir it into the sauce. Serve warm over rice, in tacos, or on its own.
   Look for The pork shreds easily and the sauce is creamy and glossy.
   Tip If the sauce seems thin, simmer it on the stovetop for a few minutes to thicken, or leave it as is—it's delicious either way.

After shredding the pork and stirring it back into the sauce, the dish looks like a creamy, chunky stew. The pork is coated in the glossy, cheesy sauce, with bits of pineapple and chipotle visible. The smell is irresistible—smoky, sweet, and cheesy. Serve immediately over rice or in tacos.

Common mistakes

One common mistake is lifting the lid to check on the pork—this releases heat and extends the cooking time. Another is using lean pork, which can become dry.

Also, be careful not to overdo the chipotle; it can quickly overpower the dish. Finally, always drain the pineapple, as too much liquid can make the sauce watery.

How to tell it’s done

The pork is done when it shreds easily with a fork and the internal temperature reaches at least 145°F (63°C), though it will likely be much higher.

The sauce should be bubbling and slightly thickened, and the cheese fully melted and smooth. If the sauce looks thin, let it cook uncovered for 15-20 minutes to reduce, or stir in a slurry of cornstarch and water.

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