Crockpot Oaxaca Queso Pinto Carnitas: Dump-and-Go Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into roughly 2-inch chunks, trimming away any large pieces of fat if you like. Measure out the taco seasoning, drain and rinse the pinto beans, and have the salsa and shredded cheeses ready.

No need to pre-cook anything; everything goes into the slow cooker raw. If you plan to serve over rice, start the rice right before the carnitas finish, or use a quick-cook rice to keep timing easy.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the pork shoulder chunks in the bottom of a 6-quart slow cooker. Sprinkle the taco seasoning over the pork and toss to coat. Add the drained pinto beans and the chunky salsa, spreading them evenly over the meat.
   Look for The pork is well coated with seasoning, and the beans and salsa cover the meat evenly.
   Tip For more even seasoning, use your hands to rub the taco mix into the pork chunks.
2. 2Top with Cheese
   Sprinkle the shredded Oaxaca cheese and the Mexican four-cheese blend evenly over the top of the mixture. Do not stir; the cheese will melt and form a blanket as it cooks.
   Look for The cheese covers the entire surface in an even layer.
   Tip Shredding the cheese yourself from blocks melts more smoothly than pre-shredded bags.

The raw pork is seasoned and topped with beans, salsa, and a thick layer of cheese. The slow cooker is covered and set to low.

At this point, everything is cold and the cheese is still shredded; the scene looks like a colorful, uncooked casserole. Before moving on, ensure the pork is evenly coated with seasoning and that the cheese covers the surface completely.

Slow-Cook and Shred

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 8 hours, or until the pork is fork-tender and easily shreds. Avoid lifting the lid during cooking to keep the heat and moisture inside. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the pork shreds easily with a fork and the cheese is melted and bubbly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork is not shredding after 8 hours, cook for another 30 minutes and check again.
4. 4Shred the Pork
   Using two forks, shred the pork directly in the slow cooker. Stir the shredded meat into the beans and cheesy sauce until well combined. Let the mixture rest for 5 minutes before serving.
   Look for The pork is shredded into bite-sized pieces and the sauce has thickened slightly.
   Tip Remove any large pieces of fat or gristle before shredding if desired.

After 8 hours, the kitchen smells of warm spices and roasted pork. The cheese has melted into a golden, blistered crust, and the sauce is bubbling around the edges. The pork is so tender that a fork slides through it with no resistance. Before shredding, check that the meat reaches 145°F (63°C) and that the liquid is thick, not watery.

Serve and Savor

5. 5Serve and Enjoy
   Spoon the carnitas mixture over warm Spanish rice or into tortillas. Garnish with fresh cilantro, diced onion, or a squeeze of lime if desired. Serve hot.
   Look for The carnitas are steaming and the cheese is stretchy and melted.
   Tip Warm the tortillas in a dry skillet for a few seconds per side for extra flavor.

The shredded pork is mixed into the beans and cheesy sauce, creating a hearty, saucy filling. A spoonful lifts out with stretchy cheese and tender meat. The dish is steaming hot and ready to serve. Before finishing, taste and adjust seasoning with salt or extra salsa if needed, then serve immediately.

Common mistakes

The most common mistake is lifting the lid to peek. Every time the lid is removed, heat and steam escape, adding 20 to 30 minutes to the cooking time. Another mistake is using lean pork, like tenderloin, which dries out.

Stick with shoulder. Also, don't stir the cheese into the meat before it cooks; layering it on top creates the desired crust. Finally, resist the urge to add extra liquid—the salsa and beans provide enough moisture.

How to tell it’s done

The carnitas are done when the pork is fork-tender and shreds easily—this usually takes 8 hours on low. The internal temperature of the pork should read at least 145°F (63°C) when checked with an instant-read thermometer, though it will likely be higher after long braising.

The cheese should be fully melted and starting to brown at the edges, and the sauce should be thick and bubbly. If the pork still resists shredding, cook for another 30 minutes and check again.

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