Dinner · Part 3 of 3: Tips & recipe card

Pepper Jack Poblano Hominy Pork Carnitas Crockpot Tips, FAQ & printable recipe

Name: Pepper Jack Poblano Hominy Pork Carnitas Crockpot
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Mexican-inspired
Ingredients: 3 lb pork shoulder, cut into 2-inch chunks; 2 cups diced roasted poblano peppers; 1 can (15 oz) white hominy, drained and rinsed; 2 cups warm queso blanco dip; 1 1/2 cups shredded pepper jack cheese; 1/2 cup fresh orange juice; 2 tbsp fresh lime juice; 1 tsp kosher salt

By Clara Weller · Oct 29, 2026

A slow cooker filled with creamy pepper jack pork carnitas, topped with melted cheese and hominy.

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 8

Tips for success

For the most flavorful carnitas, brown the pork chunks in a hot skillet before adding them to the slow cooker. This adds a deep, caramelized flavor that infuses the whole dish. If you have time, sear the pork in batches until browned on all sides, then proceed with the recipe. It's an extra step, but it makes a noticeable difference in the final taste.

To control the spice level, adjust the amount of pepper jack cheese. For a milder dish, use all Monterey Jack and add a pinch of smoked paprika. For extra heat, add a diced jalapeño or a few dashes of hot sauce along with the other ingredients.

You can also serve with sliced jalapeños or a drizzle of hot sauce on top. The citrus juice is non-negotiable; it brightens the rich, cheesy sauce and balances the pork.

Variations

Make it spicier: Add a finely chopped jalapeño or serrano pepper along with the poblanos, or use hot pepper jack cheese. For a smoky kick, stir in 1 teaspoon of chipotle powder or a chopped chipotle pepper in adobo sauce.
Add beans: Stir in a can of drained black beans or pinto beans during the last 30 minutes of cooking. This stretches the dish further and adds extra fiber and protein.
Use chicken: Substitute boneless, skinless chicken thighs for the pork shoulder. Cook on LOW for 6-7 hours, or until the chicken shreds easily. Adjust the citrus and salt to taste.
Make it a dip: After shredding the pork, transfer it to a serving dish and top with extra cheese and chopped cilantro. Serve with tortilla chips as a hearty, creamy dip for parties.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth to loosen the sauce.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a little chicken broth or water if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; when reheating, add a splash of chicken broth or water to loosen it. The flavors actually deepen overnight, making this an excellent make-ahead meal. Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot and bubbling.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

You can also cook the entire dish, shred the pork, and store it in the refrigerator for up to 4 days. Reheat individual portions in the microwave or on the stovetop for a quick lunch or dinner.

Serving ideas

Serve the carnitas over warm corn or flour tortillas, with your favorite taco toppings like shredded cabbage, diced onion, cilantro, and a squeeze of lime. The creamy sauce makes these tacos extra special.

You can also serve the carnitas over Mexican rice for a hearty bowl, or with tortilla chips for dipping. The dish is rich and satisfying on its own, but a side of refried beans or a simple salad would round out the meal.

For a festive presentation, set out the slow cooker on the table and let everyone serve themselves. Provide a variety of toppings—sliced avocado, pickled onions, hot sauce, and extra cheese.

The carnitas also make a great filling for quesadillas or burritos. If you have leftovers, use them for breakfast by piling them on scrambled eggs or in a breakfast burrito. The possibilities are endless, and every version is delicious.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this is a great make-ahead meal. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. Leftovers also keep well in the refrigerator for up to 4 days, and the flavors improve overnight. Reheat gently with a splash of broth or water to loosen the sauce.

Why does the sauce look thin after cooking?

The sauce may look thin if the pork released a lot of liquid, or if the queso dip was very runny. To thicken it, remove the lid and let the slow cooker sit on warm for 15-20 minutes, allowing some liquid to evaporate. You can also mash a few chunks of pork against the side of the pot to help thicken the sauce. If it's still too thin, stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then cook for 10 more minutes.

Can this be made in a Dutch oven instead of a slow cooker?

Yes, you can make this in a Dutch oven. Preheat the oven to 300°F (150°C). Follow the recipe, but cook the covered pot in the oven for 3 to 4 hours, or until the pork is fork-tender. Check occasionally to ensure there's enough liquid; add a splash of chicken broth if needed. The cooking time may vary depending on your oven and pot.

What is the best cut of pork for this recipe?

Pork shoulder (also called pork butt) is the best choice. It has enough fat and connective tissue to become tender and flavorful during long cooking. Avoid lean cuts like pork tenderloin, which will dry out. If you can't find pork shoulder, boneless country ribs are a good substitute. Cut the meat into 2-inch chunks for even cooking.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as you check the labels on your queso blanco dip and pepper jack cheese. Some brands may contain wheat-based thickeners or additives. Also, verify that your orange juice and lime juice are pure and don't contain any gluten. If you serve it with flour tortillas, those contain gluten, so use corn tortillas or serve over rice for a gluten-free meal.

Recipe card

Pepper Jack Poblano Hominy Pork Carnitas Crockpot

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

3 lb pork shoulder, cut into 2-inch chunks
2 cups diced roasted poblano peppers
1 can (15 oz) white hominy, drained and rinsed
2 cups warm queso blanco dip
1 1/2 cups shredded pepper jack cheese
1/2 cup fresh orange juice
2 tbsp fresh lime juice
1 tsp kosher salt

Instructions

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.
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.
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.
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.
Spoon the carnitas and sauce over warm tortillas, rice, or chips. Top with extra cheese, cilantro, or avocado if desired. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 30 g
Carbohydrates: 18 g
Fat: 36 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.