Crockpot Pork Carnitas with Oaxaca Cheese and Hominy Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into 1-inch cubes and pat them dry. Roast the poblano peppers if they're not already roasted—place them under a broiler until the skins char, then steam them in a bowl and peel off the skins.

Drain and rinse the hominy. Shred the cheeses if they're not pre-shredded. Measure out the orange juice, lime juice, and spices. Have a 6- to 7-quart slow cooker ready.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the cubed pork shoulder in the bottom of a 6- to 7-quart slow cooker. Scatter the diced roasted poblano peppers and drained hominy evenly over the meat. Sprinkle the shredded Oaxaca cheese and Mexican four-cheese blend on top.
   Look for The slow cooker is filled with layers of pork, peppers, hominy, and cheese.
   Tip No need to stir—the layers will meld as they cook.
2. 2Add the Braising Liquid
   In a small bowl, whisk together the orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper. Pour this mixture evenly over the ingredients in the slow cooker.
   Look for The liquid pools around the edges, but the cheese still tops the mixture.
   Tip For more citrus flavor, add a few strips of orange zest.

You'll see a colorful layer of pork, peppers, hominy, and cheese in the slow cooker. The cheese is still in shreds, but the aromatics are already fragrant. The liquid should be pooled around the edges. This is the calm before the magic—everything is ready to cook.

Slow Cook and Shred

3. 3Cook on Low
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the pork is fork-tender and easily shreds. Do not stir during cooking—the cheese will form a golden crust. Let it rest for 3 minutes before slicing.
   Look for The aroma of citrus and spices fills the kitchen, and the edges bubble gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid—each peek adds 20 minutes of cooking time.
4. 4Shred the Pork
   Once the pork is tender, use two forks to shred the meat directly in the slow cooker. Stir gently to combine the shredded pork with the peppers, hominy, and melted cheese. If the mixture seems dry, add a splash of warm broth or orange juice. Let it rest for 3 minutes before slicing.
   Look for The pork pulls apart easily and is coated in the cheesy sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shred the meat while it's still warm—it's much easier.

The kitchen smells incredible—citrus, garlic, and roasted peppers. The cheese has melted into a golden, blistered crust, and the edges of the slow cooker are bubbling.

The pork is fork-tender and shreds with ease. The hominy is plump and tender, and the sauce is creamy and rich.

Rest and Serve

5. 5Rest and Serve
   Let the carnitas rest for at least 3 minutes before serving. Serve hot over Spanish red rice, spooning extra cheese sauce from the slow cooker over the top.
   Look for The cheese is melted and creamy, and the pork is tender and juicy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For a crispy finish, broil the shredded carnitas on a baking sheet for a few minutes.

After resting, the carnitas are juicy and coated in a luscious cheese sauce. The pork is melt-in-your-mouth tender, and the peppers and hominy add texture. Serve it over rice with a generous spoonful of sauce—every bite is warm, savory, and satisfying.

Common mistakes

One common mistake is stirring the slow cooker too early—this can break up the cheese before it has a chance to melt into a smooth sauce. Let it cook undisturbed.

Another is using lean pork; pork shoulder is essential for juicy, tender carnitas. Avoid overcooking, which can make the meat dry. Finally, don't skip draining the hominy—excess liquid can make the dish watery.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C) and is fork-tender—meaning it shreds easily with no resistance. The cheese should be fully melted and bubbly, and the hominy should be tender.

If you prefer a more caramelized top, you can transfer the shredded carnitas to a baking sheet and broil for a few minutes until crispy edges form.

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