Pepper Jack Poblano Hominy Pork Carnitas Crockpot

This Crockpot recipe is the definition of set-it-and-forget-it. You dump everything into the slow cooker in the morning—pork, roasted poblanos, hominy, and a creamy, cheesy sauce—and come back hours later to a bubbling pot of tender, citrus-braised carnitas.

It's the kind of dinner that feels like a weekend project but takes only 15 minutes of hands-on time. The sauce turns silky and rich, the pork shreds effortlessly, and the hominy adds a pleasant pop. Serve it over rice, on tortillas, or straight from the pot with chips.

Pork carnitas get a creamy, cheesy twist in this slow cooker dinner. Chunks of pork shoulder simmer low and slow with roasted poblano peppers, white hominy, and a combination of queso blanco dip and pepper jack cheese. A splash of orange and lime juice brightens the rich sauce.

The result is a hearty, satisfying meal that tastes like it took hours of tending—but really, you just dump it in and forget it. This recipe is perfect for busy weeknights, game-day spreads, or any time you want a warm, comforting dinner without the fuss.

Ingredients

Why this recipe works

Slow cooking pork shoulder breaks down the connective tissue, turning tough meat into fork-tender shreds. The long, gentle heat allows the pork to absorb the citrus and spices, while the fat renders into the sauce, making it rich and flavorful. Because everything cooks together in one pot, the flavors meld and deepen without any extra steps.

The combination of queso blanco dip and pepper jack cheese creates a sauce that is both creamy and slightly spicy. The queso blanco stays smooth and velvety, while the pepper jack melts into the sauce, adding a subtle heat and a stretchy texture.

The hominy and poblanos provide texture and a mild, earthy flavor that balances the richness of the pork and cheese.

Notes and substitutions

For the best results, use a well-marbled pork shoulder (also called pork butt). Cut it into 2-inch chunks so it cooks evenly and shreds easily. If you can't find pork shoulder, boneless country ribs work well too. Roasted poblano peppers are available in jars or cans; if using fresh, roast them under the broiler until charred, then peel and dice.

Queso blanco dip is sold in jars in the international aisle or near the salsa. If you prefer, make your own with white American cheese and milk. Pepper jack cheese adds a spicy kick; for a milder version, use Monterey Jack.

The orange juice is essential for the citrus flavor—don't skip it. The recipe is naturally gluten-free, but check the labels on your queso dip and cheese to be sure.

• pork shoulder: pork butt or boneless pork country ribs, cut into chunks
• queso blanco dip: store-bought white queso dip or homemade queso (see variations)
• pepper jack cheese: Monterey Jack with a pinch of cayenne or chopped pickled jalapeños
• fresh orange juice: orange juice from concentrate (not from a carton that has added sugar)

Equipment

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