Crockpot Pork Carnitas with Oaxaca Cheese and Hominy Tips, FAQ & printable recipe

Tips for success

For the best flavor, toast the cumin and oregano in a dry skillet for a minute before adding them to the slow cooker. This releases their essential oils and deepens their aroma.

If you have time, marinate the pork in the citrus and spices overnight in the refrigerator—it will infuse the meat with even more flavor.

To make the cheese sauce extra smooth, stir in a splash of heavy cream or milk when you shred the pork. This also helps if the sauce looks a little separated.

For a smoky twist, add a chipotle pepper in adobo sauce along with the braising liquid. Adjust the heat to your preference—this recipe is mild but can be spiced up easily.

Variations

• Spicy Chipotle: Add 1-2 chipotle peppers in adobo sauce, minced, to the braising liquid. This adds a smoky, spicy kick that pairs well with the cheese and pork.
• Beef Version: Use beef chuck roast instead of pork shoulder. Cook on LOW for 8 hours until fork-tender. The beef will be equally delicious with the same seasonings.
• Veggie Option: Replace the pork with 2 cups of cubed butternut squash and 1 can of black beans. Cook on LOW for 4 hours until the squash is tender. The cheese and peppers still make it hearty.
• Crispy Carnitas: After shredding, spread the carnitas on a baking sheet and broil for 5-7 minutes until the edges are crispy. Serve with extra cheese sauce on top.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water to keep it moist.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, or in the microwave, until warmed through. Add a little broth if it looks dry.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even tastier the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore moisture.

You can assemble the entire slow cooker—raw pork, peppers, hominy, cheese, and braising liquid—up to 1 day in advance. Cover and refrigerate, then cook as directed when you're ready. This is perfect for meal prep or entertaining.

Serving ideas

Serve the carnitas over Spanish red rice, as shown in the video, with extra cheese sauce spooned on top. The rice soaks up the savory juices and balances the richness. For a low-carb option, serve it in lettuce cups or over cauliflower rice.

Top with fresh cilantro, diced onions, or a squeeze of lime for brightness. You can also serve it in warm tortillas as tacos, or alongside refried beans and a simple salad.

This dish is versatile and pairs well with a cold beer or a citrusy margarita.

Frequently asked questions

Recipe card

Crockpot Pork Carnitas with Oaxaca Cheese and Hominy

Prep 15 minCook 6 hTotal 6 h 15 minServes 8

Ingredients

• 3 lb boneless pork shoulder, cut into 1-inch cubes
• 2 cups roasted poblano peppers, diced
• 1 can (15 oz) white hominy, drained and rinsed
• 2 cups shredded Oaxaca cheese
• 1 cup shredded Mexican four-cheese blend
• 1/2 cup fresh orange juice
• 2 tbsp fresh lime juice
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Cooked Spanish red rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

15 g

Fat

34 g

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