Crockpot Pork Carnitas Enchilada Casserole Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 1-inch chunks, trimming any large pieces of fat. Shred the Oaxaca cheese if it is not already shredded. Drain and rinse the pinto beans. Measure the enchilada sauce and have the Mexican cheese blend ready. No other prep is needed; the slow cooker does the rest.

Instructions

Layer the Raw Ingredients

1. 1Layer the Raw Ingredients
   Place the pork shoulder chunks in the bottom of a 6-quart slow cooker. Pour the red enchilada sauce over the pork, then add the drained pinto beans. Stir gently to coat the meat and beans with sauce.
   Look for The pork is coated in red sauce and beans are scattered throughout.
   Tip Cut the pork into even 1-inch chunks so they cook at the same rate.
2. 2Top with Cheese Blend
   Sprinkle the shredded Oaxaca cheese and the Mexican four-cheese blend evenly over the pork and sauce. Do not stir; the cheese will melt into a blanket as it cooks.
   Look for A thick layer of shredded cheese covers the top of the mixture.
   Tip Use a mix of cheeses for a richer flavor and better melt.

At this point, the slow cooker contains raw pork chunks coated in red enchilada sauce, with pinto beans scattered throughout. The top is covered with a thick layer of shredded Oaxaca and Mexican cheeses.

The colors are vibrant: deep red sauce, creamy white cheese, and the pink of the raw pork. It looks like a hearty casserole waiting to happen.

Slow Cook Until Tender

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender and easily shreds. The cheese will melt and bubble around the edges. Let it rest for 3 minutes before slicing.
   Look for The pork shreds easily with a fork and the sauce is bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking; each peek adds 20 minutes of cook time.
4. 4Shred the Pork
   Once the pork is tender, use two forks to shred the meat right in the slow cooker. Stir the shredded pork into the sauce and beans. Let the meat rest for at least 3 minutes before serving.
   Look for The pork is in shreds and mixed through the sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Leave some larger chunks for texture if preferred.

After the long cooking time, the slow cooker is bubbling gently. The cheese has melted into a golden, blistered blanket on top, with some spots browned where it touched the sides.

The sauce is a rich crimson color, and the aroma of chili and pork fills the kitchen. The pork should be fork-tender and easy to shred.

Serve Over Spanish Rice

5. 5Serve Over Spanish Rice
   Spoon a generous portion of the pork mixture over warm Spanish red rice on each plate. The cheese will be melted and the sauce will soak into the rice.
   Look for The dish is plated with rice underneath and saucy pork on top.
   Tip Warm the rice before serving so the dish stays hot.

The dish is plated with a bed of steaming Spanish red rice, topped with a generous scoop of the pork mixture. The cheese pulls in long strands, and the sauce soaks into the rice. The plate is colorful and inviting, with the pork glistening and the cheese stretching as it is lifted.

Common mistakes

A common mistake is lifting the lid to check on the food; this releases heat and extends cooking time. Another is using a lean cut of pork, which can dry out.

Also, do not stir the cheese into the sauce before cooking; leaving it on top creates the desired melted blanket. Finally, be sure to drain the beans; excess liquid can make the dish too watery.

How to tell it’s done

The dish is done when the pork is fork-tender and easily shreds with no resistance. The internal temperature of the pork should reach at least 145°F (63°C), but because it cooks low and slow, it will likely be much higher, which is fine.

The sauce should be bubbling around the edges and the cheese fully melted. Let the meat rest for at least 3 minutes after shredding before serving.

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