Dinner · Part 3 of 3: Tips & recipe card

Crockpot Oaxaca Queso Pinto Carnitas: Dump-and-Go Tips, FAQ & printable recipe

Name: Crockpot Oaxaca Queso Pinto Carnitas: Dump-and-Go
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 3 lb pork shoulder, cut into 2-inch chunks; 1 oz taco seasoning mix (1 packet); 15 oz canned pinto beans, drained and rinsed; 1 cup chunky salsa; 8 oz Oaxaca cheese, shredded; 8 oz Mexican four-cheese blend, shredded

By Clara Weller · Oct 29, 2026

Bubbling Crockpot Oaxaca Queso Pinto Carnitas with melted cheese and shredded pork

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 8

Tips for success

For the best flavor, use a high-quality taco seasoning or make your own blend of chili powder, cumin, garlic powder, onion powder, and smoked paprika.

The slow cooker mellows spices, so don't be shy with the seasoning. If you prefer more heat, add a diced jalapeño or a splash of hot sauce before cooking.

Shredding the pork right in the slow cooker lets it soak up the sauce. Use two forks to pull the meat apart, then stir it into the beans and cheese. If the sauce seems too thin, let it cook uncovered for 15 to 20 minutes on high to reduce. If it is too thick, splash in a little chicken broth or water.

Variations

Chicken Version: Swap the pork for 3 pounds of boneless, skinless chicken thighs. Cook on low for 6 hours, then shred and serve. The chicken will be just as tender and juicy, and the cheese and beans pair perfectly.
Spicy Chipotle: Add 2 chipotle peppers in adobo sauce, minced, along with the salsa. This gives the dish a smoky, spicy kick. Increase the hot sauce at the end if desired.
Veggie Bean Pot: Omit the pork and add an extra can of pinto beans and a can of black beans. Cook on low for 4 hours, then stir in the cheese. This vegetarian version is just as hearty and satisfying.
Breakfast Hash: Use the leftover carnitas as a filling for breakfast burritos. Scramble eggs, add the carnitas, and wrap in a warm tortilla with cheese and salsa. A great way to repurpose leftovers.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of broth if needed.
Freezer: Freeze cooled carnitas in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently in a covered skillet over medium-low heat, stirring occasionally, until hot throughout. Add a little water or broth if the mixture looks dry.

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. The flavors will deepen overnight.

Reheat gently in the microwave or in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. The cheese may separate slightly upon reheating, but it will still taste delicious.

This recipe is perfect for making ahead. Assemble the uncooked ingredients in the slow cooker insert, cover, and refrigerate for up to 24 hours.

When ready to cook, place the insert in the slow cooker and cook on low for 8 hours. You may need to add 30 minutes to the cooking time if starting from cold. Leftovers also freeze well for up to 3 months.

Serving ideas

Serve the carnitas over fluffy Spanish rice, letting the saucy beans and cheese soak into the grains. Top with fresh cilantro, diced white onion, sliced radishes, and a squeeze of lime for brightness.

Warm corn or flour tortillas are ideal for making tacos, and you can also spoon the mixture into crispy taco shells or over tortilla chips for nachos.

For a low-carb option, serve the carnitas in lettuce cups or over a bed of shredded cabbage. A dollop of sour cream or crema adds coolness, and pickled jalapeños bring acidity. The dish is rich and satisfying on its own, so a simple side of avocado slices or a green salad rounds out the meal nicely.

Frequently asked questions

Can this recipe be made without a slow cooker?

Yes, this can be made in a Dutch oven in the oven at 300°F (150°C) for 3 to 4 hours, or until the pork is fork-tender. Cover tightly and check occasionally to ensure there is enough liquid. The result will be just as delicious, though the cooking time is shorter than the slow cooker method.

Why does the cheese sometimes separate or turn grainy?

Pre-shredded cheeses often contain anti-caking agents like cellulose, which can make the sauce grainy when melted. Shredding cheese from a block avoids this. Also, avoid stirring the cheese too much; let it melt gently on top. If the sauce does separate, whisking in a splash of cream can help bring it back together.

Can this be frozen after cooking?

Absolutely. Let the carnitas cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave. The texture of the pork and beans remains excellent after freezing.

Is it necessary to brown the pork before adding it to the slow cooker?

No, browning is not necessary for this recipe. The slow cooker creates enough moisture and heat to render the pork tender and flavorful without searing. If you prefer a deeper flavor, you can brown the pork in a skillet first, but it adds an extra step and is not required.

What can be used instead of Oaxaca cheese?

Oaxaca cheese is a Mexican string cheese that melts beautifully. Good substitutes include mozzarella, Monterey Jack, or a combination of the two. For a sharper flavor, use asadero or Chihuahua cheese, which are also excellent melters.

Recipe card

Crockpot Oaxaca Queso Pinto Carnitas: Dump-and-Go

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

3 lb pork shoulder, cut into 2-inch chunks
1 oz taco seasoning mix (1 packet)
15 oz canned pinto beans, drained and rinsed
1 cup chunky salsa
8 oz Oaxaca cheese, shredded
8 oz Mexican four-cheese blend, shredded

Instructions

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.
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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 38 g
Carbohydrates: 18 g
Fat: 32 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.