Crockpot Cheddar Salsa Verde Pork Carnitas Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into 1-inch chunks and pat them dry with paper towels. Soften the cream cheese to room temperature so it melts more easily.

Have the salsa verde, green chiles, and shredded cheddar measured and ready. You'll also want to prepare your cilantro-lime rice ahead of time or while the pork cooks, so it's ready to serve when the carnitas are done.

Instructions

Layer and Set

1. 1Layer the Pork and Salsa
   Place the cubed pork shoulder into the slow cooker insert, spreading it into an even layer. Pour the tomatillo salsa verde over the pork, then scatter the diced Hatch green chiles over the top. Use a spoon to gently stir everything together so the pork is coated with the salsa. Let it rest for 3 minutes before slicing.
   Look for The pork should be evenly coated with green salsa and chiles.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cut the pork into uniform 1-inch chunks so they cook evenly.
2. 2Add the Cheeses
   Place the softened cream cheese cubes in the center of the slow cooker, then sprinkle the shredded sharp cheddar over the entire surface. Do not stir — the cheeses will melt and blend as the pork cooks.
   Look for The cream cheese and cheddar sit on top of the pork and salsa.
   Tip Soften the cream cheese to room temperature for quicker melting.

At the end of this phase, the slow cooker contains an even layer of pork coated with green salsa and chiles, topped with cubes of cream cheese and a blanket of shredded cheddar. The raw ingredients look vibrant and colorful, with the white and yellow cheeses contrasting against the green sauce. Nothing is stirred — the layers are ready to melt together.

Cook and Shred

3. 3Cover and Cook Low and Slow
   Cover the slow cooker and set to LOW. Cook for 8 to 10 hours, until the pork is fork-tender and easily shreds. Avoid opening the lid during cooking to maintain a steady temperature. Let it rest for 3 minutes before slicing.
   Look for The pork should be fall-apart tender and the sauce bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the slow cooker runs hot, check at 7 hours to prevent overcooking.
4. 4Shred the Pork
   After cooking, use two forks to shred the pork directly in the slow cooker. Stir the shredded pork into the salsa-queso sauce until everything is well combined. Let the meat rest in the warm sauce for 5 minutes before serving.
   Look for The pork shreds easily and is coated in a creamy green sauce.
   Tip Taste and add salt or extra salsa verde if desired.

After 8-10 hours on low, the pork is tender and easily pulled apart with forks. The sauce has transformed into a creamy, bubbling green-tinged queso, with the cheese fully melted and blended into the salsa. The aroma is rich and savory with a hint of tang. The pork shreds effortlessly and soaks up the sauce, creating a thick, luscious mixture.

Serve and Enjoy

5. 5Serve Over Cilantro-Lime Rice
   Spoon a generous portion of the pork carnitas and queso sauce over a bed of cilantro-lime rice on a serving plate. Serve immediately while hot, with extra salsa verde or chopped cilantro on the side if you like.
   Look for The pork is tender, the sauce is creamy and tangy.
   Tip Warm the rice just before serving for the best texture.

The final dish is a generous scoop of shredded pork carnitas in a creamy, tangy salsa-verde queso sauce, served over a bed of fluffy cilantro-lime rice.

The pork is moist and tender, the sauce is smooth and coats every bite. The colors are vibrant — emerald green sauce, golden pork, and white rice flecked with cilantro. It's ready to be enjoyed immediately.

Common mistakes

One common mistake is lifting the lid to peek during cooking, which lets out heat and extends cooking time. Another is using a lean cut of pork, which can dry out.

Also, don't skip shredding the pork — leaving it in large chunks means less surface area for the sauce to cling to. Finally, taste the sauce before serving; some salsa verdes are saltier than others, so adjust seasoning as needed.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with no resistance. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, though it will likely be much higher after 8-10 hours on low.

The sauce should be bubbling gently and have a creamy, thick consistency. If the pork is still tough, continue cooking for another hour and check again.

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