Pepper Jack Poblano Hominy Pork Carnitas Crockpot 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. Dice the roasted poblano peppers if they aren't already chopped. Drain and rinse the hominy. Warm the queso blanco dip slightly—this helps it pour and melt more evenly.

Measure out the orange juice, lime juice, and salt. You'll also want to have your slow cooker ready and a large spoon for serving. No need to preheat anything; everything goes into the cold Crockpot.

Instructions

Layer the Base

1. 1Layer the Pork and Vegetables
   Place the pork shoulder chunks in the bottom of a 6-quart slow cooker. Scatter the diced roasted poblano peppers and drained hominy over the pork, spreading them evenly.
   Look for The pork should be mostly covered by the peppers and hominy.
   Tip If using frozen roasted poblanos, thaw and pat dry before adding.
2. 2Pour the Sauce and Cheese
   Pour the warm queso blanco dip over the pork and vegetables. Sprinkle the shredded pepper jack cheese evenly on top. Add the orange juice, lime juice, and kosher salt. Do not stir.
   Look for The top should look creamy with visible cheese shreds.
   Tip Warming the queso dip helps it blend more smoothly during cooking.

At the end of this phase, your slow cooker will hold a colorful mix of pork, green peppers, and white hominy. The queso and shredded cheese sit on top, looking creamy and inviting. The aromas of roasted poblanos and cheese fill the kitchen.

Make sure the pork is in a single layer as much as possible, and that the peppers and hominy are evenly distributed. The cheese should cover most of the surface, but it's okay if some pork peeks through.

Slow-Cook and Shred

3. 3Slow-Cook Until Fork-Tender
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the pork is fork-tender and easily shreds. The sauce will be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
   Look for The pork should pull apart with a fork without resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours on LOW to keep the heat steady.
4. 4Shred the Pork
   Turn off the slow cooker. Using two forks, shred the pork directly in the pot, mixing it with the sauce, peppers, and hominy. Let the meat rest in the hot sauce for 5 minutes before serving.
   Look for The pork should be in bite-size shreds, coated with creamy sauce.
   Tip If the sauce seems thin, let it sit uncovered for 10 minutes to thicken.

After hours of cooking, the pot is bubbling gently, and the sauce has turned a golden orange from the citrus. The pork is falling-apart tender, and the kitchen smells like a Mexican restaurant. The sauce should be creamy, not watery. When you shred the pork, it should mix easily with the sauce, creating a thick, chunky stew. The hominy will have softened but still have a slight bite. Taste a bit of the sauce to check for seasoning.

Serve and Savor

5. 5Serve and Enjoy
   Spoon the carnitas and sauce over warm tortillas, rice, or chips. Top with extra cheese, cilantro, or avocado if desired. Serve immediately.
   Look for Each serving should have plenty of creamy sauce and tender pork.
   Tip Warm tortillas in a dry skillet for extra flavor.

The final dish is a hearty, saucy carnitas mixture with tender shreds of pork, soft hominy, and strips of poblano. The sauce is thick and clingy, with a stretchy texture from the cheese. It's ready to be spooned over rice, tucked into tortillas, or scooped up with chips. The colors are vibrant—golden pork, green peppers, and white hominy in a creamy sauce. Each bite is rich, savory, and slightly spicy, with a bright citrus finish.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and lengthens cooking time. Trust the process and keep the lid on. Another is using lean pork tenderloin, which will dry out; pork shoulder is essential for tender shreds.

Also, don't skip the citrus juice—it brightens the rich sauce. If you add too much salt, the cheese and dip already contain salt, so taste before adding more. Finally, if the sauce seems thin after cooking, let it sit uncovered for 10 minutes to thicken.

How to tell it’s done

The dish is done when the pork is fork-tender and easily shreds. Pierce a chunk with a fork; it should slide apart with little resistance. The sauce should be bubbling gently around the edges and have thickened slightly.

If you use a meat thermometer, the pork should register at least 145°F (63°C) after resting, but because it's cooked low and slow, it will be far above that. Let the pork rest in the sauce for 5 minutes before shredding to allow the juices to redistribute.

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