Crockpot Cheddar Poblano Hominy Pork Carnitas Step-by-step instructions

Before you start

Before starting, make sure the pork shoulder is cut into 1-inch cubes, trimming any large pieces of fat. Roast the poblano peppers if using fresh, then dice them. Drain and rinse the hominy. Soften the cream cheese by leaving it at room temperature for about 30 minutes, or microwave it for 15 seconds. Measure out the spices, broth, and lime juice so everything is ready to add to the slow cooker.

Instructions

Layer and Season

1. 1Layer the pork and vegetables
   Place the cubed pork shoulder in the bottom of the slow cooker. Scatter the diced roasted poblano peppers and the drained white hominy over the meat, spreading them evenly.
   Look for The pork should form a single layer as much as possible for even cooking.
   Tip If the pork is very fatty, trim excess fat before cubing for a cleaner sauce.
2. 2Add the seasonings and broth
   Sprinkle the ground cumin, garlic powder, salt, and black pepper over the pork and hominy. Pour the chicken broth and lime juice around the edges, without disturbing the top layer.
   Look for The liquid should just barely peek up around the solids, not cover them completely.
   Tip Fresh lime juice brightens the final dish; bottled juice can be used in a pinch.
3. 3Top with the cheeses
   Place the cubed cream cheese in the center of the slow cooker. Scatter the shredded sharp cheddar cheese evenly over the top, covering as much surface as possible.
   Look for The cheddar will look like a golden blanket over the pork and hominy.
   Tip Softening the cream cheese helps it melt more smoothly into the sauce.

At this point, the slow cooker contains raw pork topped with poblanos, hominy, and a blanket of cheddar. The cream cheese sits in the center, and the spices and broth have been added.

The scene looks rustic and colorful, with the white hominy and green peppers contrasting against the red meat. The aroma is fresh and slightly spicy, with hints of cumin and lime. Everything is ready for the long, slow cook.

Slow Cook and Shred

4. 4Cook on low until the pork is tender
   Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is fork-tender and shreds easily. Do not lift the lid during the first 6 hours on low. Let it rest for 3 minutes before slicing.
   Look for The pork should be deeply browned in spots and pull apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to stir; the cheeses will melt and create a rich sauce on their own.
5. 5Shred the pork and stir the sauce
   Once the pork is tender, use two forks to shred it directly in the slow cooker. Stir everything together until the cream cheese and cheddar are fully melted and the sauce is smooth and creamy.
   Look for The sauce should be thick and glossy, coating the pork and hominy evenly.
   Tip If the sauce seems thin, let it cook uncovered on high for 15 to 20 minutes to reduce.

After 8 hours on low, the kitchen fills with the rich, savory aroma of slow-cooked pork and melted cheese. The pork is deeply browned in spots and falls apart with a fork.

The sauce is creamy and golden, with pockets of melted cheddar and cream cheese. The hominy is tender but still has a pleasant bite. Stirring everything together creates a cohesive, hearty mixture that looks and smells irresistible.

Serve and Enjoy

6. 6Serve over cilantro-lime rice
   Spoon the hot carnitas mixture over warm cilantro-lime rice on plates or in bowls. Serve immediately, with extra lime wedges if desired.
   Look for The creamy, cheesy sauce should soak into the rice for a comforting bite.
   Tip Warm the rice just before serving so the sauce stays molten.

The final dish is a generous scoop of creamy, cheesy pork and hominy piled over fluffy cilantro-lime rice. The sauce is thick and glossy, coating each piece of pork and kernel of hominy. The steam rises in fragrant waves, carrying notes of roasted peppers and melted cheese. The first bite is tender, savory, and satisfying, with a subtle kick from the poblanos and a bright finish from the lime.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is using pre-shredded cheese, which often contains anti-caking agents that can make the sauce grainy.

Also, do not stir the ingredients before cooking—the cheeses will melt and blend on their own. Finally, do not skip the lime juice; it brightens the heavy creaminess and balances the flavors.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds with a fork. The internal temperature should reach at least 145°F (63°C) for safety, but because it's cooked low and slow, it will likely be higher.

The sauce should be thick and creamy, with the cheeses fully melted and no visible lumps. If the sauce is too thin, cook uncovered for 15 minutes to reduce. Let the pork rest for 3 minutes before shredding.

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