Crockpot Cheddar Poblano Hominy Pork Carnitas

This Crockpot pork carnitas recipe brings together tender, slow-cooked pork shoulder, roasted poblano peppers, and white hominy in a rich, creamy cheddar sauce.

With just a few minutes of prep, the slow cooker does all the work, turning simple ingredients into a hearty, satisfying dinner. Serve it over cilantro-lime rice for a complete meal that feels both comforting and festive.

A slow cooker is the ultimate set-it-and-forget-it tool, and this recipe makes the most of it. Cubed pork shoulder simmers for hours with roasted poblanos and hominy, while cream cheese and sharp cheddar melt into a luscious, tangy sauce.

The result is a deeply savory, slightly smoky dish with a creamy finish that pairs perfectly with fluffy rice. It's an ideal weeknight dinner that requires minimal effort but delivers maximum flavor.

Ingredients

Why this recipe works

Slow cooking pork shoulder at a low temperature breaks down the connective tissue, turning tough, inexpensive meat into fork-tender morsels.

The long, gentle simmer allows the pork to absorb the flavors of the poblanos, cumin, and lime juice, while the natural juices combine with the broth to create a rich base. This method ensures the pork stays moist and juicy, never dry or stringy.

The combination of cream cheese and cheddar creates a sauce that is both creamy and tangy, coating each piece of pork and hominy evenly.

Roasted poblanos add a mild, smoky heat that complements the richness of the cheese without overpowering it. The hominy provides a pleasant chewy texture that contrasts with the tender pork, making every bite interesting.

Notes and substitutions

Pork shoulder, also labeled pork butt or Boston butt, is the best cut for this recipe because it has enough fat and collagen to stay moist during the long cook time. Trim any large pieces of fat, but leave some for flavor. If using pork loin, the meat will be leaner and may dry out, so stick with shoulder for the best results.

Roasted poblano peppers are available jarred or canned in most supermarkets, but you can also roast fresh poblanos at home by charring them under a broiler, then steaming and peeling them. White hominy is canned with yellow hominy, but white has a slightly more delicate flavor. Rinse canned hominy well to remove excess sodium.

• pork shoulder: pork butt or pork picnic roast, cut into cubes
• roasted poblano peppers: canned diced green chiles (drained) for a milder heat
• white hominy: yellow hominy or drained canned corn
• sharp cheddar cheese: Monterey Jack or a Mexican cheese blend

Equipment

• Slow cooker (6-quart or larger)
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Mixing spoon
• Serving spoon