Oaxaca Queso Salsa Verde Pork Carnitas: Slow-Cooker Dump Dinner Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into 2-inch chunks, removing any large pieces of fat if you like. Measure the salsa verde, green chiles, and cheeses so they're ready to go. Have your slow cooker plugged in and ready.

No need to sear the pork or preheat anything—this is truly a dump-and-go recipe. If you have time, you can brown the pork in a skillet first for extra flavor, but it's not necessary for this dish.

Instructions

Layer the Ingredients

1. 1Layer the Pork and Salsa
   Place the pork shoulder chunks in the slow cooker in an even layer. Pour the tomatillo salsa verde and diced Hatch green chiles over the meat, making sure the pork is mostly covered. Use a spoon to gently stir the mixture so the chiles and salsa coat the pork evenly.
   Look for The pork should be well coated with green sauce.
   Tip If the salsa doesn't fully cover the pork, that's fine—it will release liquid as it cooks.
2. 2Top with Cheese
   Sprinkle the shredded Oaxaca cheese and Mexican four-cheese blend evenly over the pork and salsa mixture. Do not stir; the cheese will melt and form a blanket as it cooks, trapping moisture and flavor.
   Look for The top should be completely covered with shredded cheese.
   Tip Using a mix of cheeses adds depth; Oaxaca gives stretch, the blend adds sharpness.

At the end of this phase, the slow cooker contains an even layer of pork chunks covered with salsa verde, green chiles, and a generous mound of shredded cheese.

The raw ingredients look vibrant: the green sauce contrasts with the white cheese. There's no need to stir—just make sure the pork is mostly coated and the cheese covers the top evenly.

Slow-Cook and Shred

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, or until the pork is fork-tender and shreds easily. Do not lift the lid during the first 6 hours to keep the heat steady. The cheese will melt into the sauce and the pork will become infused with the salsa verde. Let it rest for 3 minutes before slicing.
   Look for The meat should be falling apart when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks thin at the end, remove the lid and cook on high for 30 minutes to reduce.
4. 4Shred the Pork
   Once the pork is tender, use two forks to shred it directly in the slow cooker. Stir the shredded meat into the cheesy salsa verde sauce until well combined. Let it sit uncovered for 10 minutes so the sauce thickens slightly.
   Look for The meat should shred easily and be coated in a thick, cheesy sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For chunkier carnitas, shred only half the meat and leave the rest in larger pieces.

After 8 to 10 hours, the kitchen smells of tangy salsa and rich pork. The cheese has melted into a golden, bubbly sauce. The pork is fork-tender and falls apart easily. Shred it in the pot, and you'll see the sauce thicken as it mingles with the meat. The texture should be moist and saucy, not dry or watery.

Serve and Enjoy

5. 5Serve over Rice
   Spoon the hot carnitas over a bed of Spanish red rice on a plate. Use a slotted spoon to serve so excess sauce doesn't make the rice soggy. Garnish with extra salsa verde or chopped cilantro if desired (not shown in video).
   Look for The carnitas should be steaming and the cheese melted and stretchy.
   Tip Warm the rice before serving so the dish stays hot.

When you spoon the carnitas over rice, the meat is glistening with a cheesy, emerald sauce. The cheese pulls into long, stretchy ribbons. The dish is steaming hot and ready to eat. The rice absorbs the sauce, making each bite savory and satisfying. It's a beautiful, hearty meal that looks as good as it tastes.

Common mistakes

Avoid lifting the lid during the first 6 hours of cooking, as this releases heat and lengthens the cooking time. Don't stir the cheese into the meat before it's done—let it melt on top to create a flavorful layer.

If you use a leaner cut of pork, like sirloin, it may dry out; stick with pork shoulder for the best results. Finally, don't skip shredding the meat in the slow cooker; doing it on a cutting board loses the flavorful sauce.

How to tell it’s done

The carnitas are 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) for food safety, but because it's cooked low and slow, it will likely reach 200°F (93°C) or higher, which is ideal for shredding.

The sauce should be thick and slightly reduced, and the cheese should be fully melted and blended into the sauce. If the sauce seems thin, remove the lid and cook on high for 30 minutes to thicken.

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