Crockpot Pork Carnitas with Oaxaca Cheese and Hominy

This slow cooker pork carnitas recipe is the ultimate set-it-and-forget-it dinner. Cubed pork shoulder, roasted poblanos, and white hominy are layered with a generous amount of Oaxaca and Mexican four-cheese blend, then braised low and slow in a bright citrus bath.

The result is fork-tender, succulent pork in a rich, blistered cheese sauce. Serve it over Spanish red rice for a complete, satisfying meal that tastes like it simmered all day—because it did.

This recipe turns a handful of simple ingredients into a deeply comforting, flavor-packed meal. The pork shoulder becomes meltingly tender as it braises in orange and lime juice, while the roasted poblanos add a smoky, mild heat.

Hominy brings a pleasant chew, and the cheese melts into a luscious, golden blanket that coats every bite. It's a hands-off dinner that delivers big on taste and texture, perfect for busy weeknights or casual gatherings.

Ingredients

Why this recipe works

The slow cooker does all the work here. Low, gentle heat breaks down the collagen in the pork shoulder, transforming it into tender, shreddable carnitas.

The citrus juice not only adds bright flavor but also helps tenderize the meat, while the cheese melts into a creamy sauce that clings to every piece. Because everything cooks together, the flavors meld and deepen without any extra effort.

Layering the ingredients—pork on the bottom, peppers and hominy in the middle, cheese on top—ensures even cooking and a beautiful presentation. The cheese forms a slightly blistered, golden crust as it cooks, adding a rich, savory depth. This method is forgiving: you can use any leftover cheese blend, and the recipe works with either low or high heat, making it adaptable to your schedule.

Notes and substitutions

Oaxaca cheese is a Mexican string cheese that melts beautifully and gives that signature stretchy texture. If you can't find it, mozzarella is a great substitute.

The Mexican four-cheese blend adds extra creaminess and flavor—feel free to use any shredded cheese you like, such as Monterey Jack or cheddar. For the poblano peppers, roasting them yourself adds a smoky char, but jarred roasted poblanos work just as well.

Hominy is dried corn that has been treated with lime, giving it a puffy, chewy texture. It's available canned in most supermarkets—just drain and rinse it before using. If you can't find hominy, canned corn is a passable substitute, though the texture will differ. This recipe is naturally gluten-free, but check the labels on your spices and cheese to be sure.

• Oaxaca cheese: Mozzarella or Monterey Jack cheese can replace Oaxaca for a similar stretchy melt.
• Roasted poblano peppers: Use canned diced green chiles if you prefer a milder flavor.
• Orange juice: Chicken broth with a teaspoon of sugar can mimic the subtle sweetness.
• White hominy: Yellow hominy or even canned corn kernels work in a pinch.

Equipment

• 6- to 7-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Mixing spoon
• Serving spoon