Slow-Cooker Fajita Pork Carnitas with Monterey Jack Tips, FAQ & printable recipe

Tips for success

For extra flavor, sear the pork chunks in a hot skillet before adding them to the slow cooker.

This adds a caramelized crust that deepens the overall taste. If you have time, this extra step is worth it, but the recipe works beautifully without it.

To make the dish spicier, add a diced jalapeño with the peppers or use pepper Jack cheese instead of Monterey Jack. For a milder version, remove the seeds from the peppers. The lime juice is essential for brightness, so do not omit it.

Variations

• Spicy Chipotle: Add 1-2 chopped chipotle peppers in adobo sauce along with the vegetables for a smoky, spicy kick. Reduce the sour cream slightly to balance the heat.
• Chicken Fajita: Substitute boneless, skinless chicken thighs for the pork. Cook on low for 6-8 hours until chicken shreds easily. Ensure internal temperature reaches 165°F (74°C).
• Beef Barbacoa: Use beef chuck roast cut into chunks instead of pork. Add a teaspoon of ground cumin and a pinch of oregano with the vegetables. Cook until beef is fork-tender.
• Vegetarian Version: Replace the pork with extra-firm tofu or jackfruit. Increase the peppers and onions to 4 peppers and 2 onions. Cook on low for 4 hours until tender.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a microwave or on the stovetop over medium heat, stirring occasionally, until heated through. Add a little broth or water if the sauce has thickened.

Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. The flavors will meld further, making the leftovers even more delicious.

Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened too much.

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 and cook as directed. You can also cook the full recipe and freeze portions for later.

Serving ideas

Serve the carnitas in warm flour tortillas with your favorite toppings, such as salsa, guacamole, or chopped cilantro.

The creamy sauce is rich, so a squeeze of fresh lime over the top adds a nice contrast. This dish also works well over rice or in a burrito bowl.

For a complete meal, serve with a simple side salad or Mexican rice. The carnitas are hearty enough to be a main course on their own. Leftovers can be used in tacos, quesadillas, or even as a topping for nachos.

Frequently asked questions

Recipe card

Slow-Cooker Fajita Pork Carnitas with Monterey Jack

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 3 lb pork shoulder, cut into 1-inch chunks
• 3 bell peppers (red, yellow, orange), sliced
• 1 red onion, sliced
• 2 tbsp fresh lime juice
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese
• warm flour tortillas, for serving

Instructions

1. Place the cubed pork shoulder into the slow cooker insert in an even layer. Scatter the sliced bell peppers and red onion over the meat. Drizzle with fresh lime juice.
2. Dollop the sour cream over the pork and vegetables. Sprinkle the shredded Monterey Jack cheese evenly over the top. Do not stir.
3. Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the pork is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
4. Remove the pork from the slow cooker and place on a cutting board. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the slow cooker and stir to combine with the peppers, onions, and creamy sauce. Let it rest for 3 minutes before slicing.
5. Warm the flour tortillas according to package directions. Spoon a generous portion of the carnitas mixture onto each tortilla. Serve immediately.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

12 g

Fat

32 g

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