Crockpot Pork Carnitas with Corn and Hatch Chiles Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into 2-inch chunks, trimming any large pieces of fat. If using fresh corn, cut the kernels from the cob; if using frozen, measure and let it sit at room temperature for a few minutes.

Chop the roasted green chiles if they are whole. Have all your ingredients measured and ready to go. This recipe is all about assembly, so there is no need to pre-cook anything. Set out your slow cooker and make sure it is clean and dry.

Instructions

Phase 1: Assemble and Cook

1. 1Layer the Ingredients
   Place the pork shoulder chunks in the bottom of a 6-quart slow cooker. Scatter the chopped roasted green chiles, sweet corn, and taco seasoning evenly over the meat. Dollop the sour cream over the top, then sprinkle with the shredded Monterey Jack cheese. Do not stir; the layers will meld as they cook.
   Look for The pork is covered with a colorful layer of chiles, corn, and cheese.
   Tip For even cooking, cut the pork into uniform 2-inch chunks.
2. 2Cover and Cook Low and Slow
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the pork is fork-tender and easily shreds. The sauce will be bubbling and the cheese melted. Do not lift the lid during the first 4 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The pork is tender enough to shred with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If cooking on HIGH, start checking at 3 hours to avoid overcooking.

After layering the ingredients, the slow cooker will be full of colorful components. As it cooks, the aroma of chiles and spices will fill the kitchen.

At the end of this phase, the pork should be tender enough to shred, and the sauce will be bubbling around the edges. Check that the pork is easily pierced with a fork before proceeding.

Phase 2: Shred and Finish

3. 3Shred the Pork
   Using two forks, shred the pork directly in the slow cooker. Stir the shredded meat into the creamy sauce so every piece is coated. If the sauce seems thin, let it cook uncovered for an additional 20 to 30 minutes to thicken.
   Look for The pork shreds easily and the sauce clings to the meat.
   Tip Remove any large pieces of fat before shredding for a cleaner texture.
4. 4Adjust Seasoning
   Taste the carnitas and adjust the seasoning with salt and pepper if needed. The taco seasoning may already provide enough salt, so add cautiously. Let the mixture sit on the warm setting for 10 minutes to allow the flavors to meld.
   Look for The sauce is creamy and well-seasoned.
   Tip A squeeze of fresh lime juice would brighten the flavors if desired, though not shown in the video.

When you shred the pork, it should fall apart effortlessly. The sauce should be creamy and coat the meat. If it looks thin, let it simmer uncovered. The mixture will smell rich and savory, with the cheese fully melted. Taste and adjust seasoning before moving to serving.

Phase 3: Serve

5. 5Serve with Warm Tortillas
   Warm the flour tortillas in a dry skillet or in the microwave until pliable. Spoon a generous portion of the carnitas mixture onto each tortilla. Serve immediately, allowing guests to add their favorite toppings if desired.
   Look for The tortillas are warm and soft, ready to be filled.
   Tip Keep the tortillas covered with a clean kitchen towel to stay warm.

The carnitas are ready to serve when the tortillas are warm and the meat is hot and saucy. The dish should look inviting with tender shreds of pork in a golden, creamy sauce. The corn and chiles add color and texture. Serve immediately for the best experience.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is using a lean cut of pork, which can become dry and tough.

Also, avoid stirring the ingredients at the start—the layers are essential for the sauce to develop. Finally, don't rush the cooking time; if the pork isn't fork-tender, it needs more time. Patience is key for the best texture.

How to tell it’s done

The carnitas are done when the pork is fork-tender and easily shreds with no resistance. The sauce should be bubbling and slightly thickened, with the cheese fully melted and incorporated.

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 higher. If the sauce is too thin, remove the lid and let it cook on HIGH for 20 to 30 minutes to reduce.

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