Slow Cooker Monterey Jack Pork Carnitas with Rotel & Jalapeños Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and dry. Cut the pork shoulder into 1-inch cubes, trimming any large pieces of excess fat if you like, but leaving some for flavor. Measure out the tomatoes, jalapeños, sour cream, and cheese.

Have a sturdy spoon or spatula ready for serving. If you plan to serve with tortillas, warm them in a dry skillet or in the oven just before serving. There is no need to brown the pork first — the slow cooker does all the work.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed pork shoulder into the slow cooker basin. Pour the fire-roasted diced tomatoes with green chiles over the meat. Add the sliced pickled jalapeños. Dollop the sour cream over the top, then sprinkle the shredded Monterey Jack cheese evenly over everything. Do not stir.
   Look for The slow cooker is filled with layers: pork on the bottom, tomatoes and jalapeños next, then sour cream and cheese on top.
   Tip Resist the urge to mix. The layers will meld during cooking.

At the end of this phase, you have a slow cooker filled with raw ingredients: cubes of pork, tomatoes, jalapeños, sour cream, and a blanket of cheese. The colors are vibrant — pink meat, red tomatoes, green jalapeños, white sour cream, and pale yellow cheese.

The sour cream and cheese are mostly on top, creating a marbled effect. Nothing is stirred, and that is exactly right. The slow cooker is ready to be turned on.

Slow Cook to Tender

2. 2Slow Cook
   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. Do not open the lid during the first 6 hours on LOW or the first 3 hours on HIGH to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The aroma of tomatoes, jalapeños, and cheese fills the kitchen. The sauce is bubbling at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the pork is not yet fork-tender after the suggested time, continue cooking in 30-minute increments until it is.

During the long cooking time, the slow cooker fills with the aroma of tomatoes, garlic (from the Rotel), and jalapeños. The cheese melts into the sauce, and the sour cream blends in, creating a creamy, orange-tinted liquid. The pork becomes fork-tender, and the sauce bubbles gently around the edges. By the end, the meat is so tender that it begins to break apart on its own. The house smells like a Mexican restaurant.

Shred and Serve

3. 3Shred and Serve
   Turn off the slow cooker. Using two forks, shred the pork directly in the sauce. Stir gently to coat the meat with the creamy tomato-jalapeño sauce. Let the mixture rest for 5 minutes before serving. Serve warm with flour tortillas.
   Look for The pork shreds easily and is coated in a thick, creamy, reddish-orange sauce. The cheese is fully melted.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra flavor, let the shredded pork sit in the sauce for 10 minutes before serving.

After shredding, the pork is coated in a thick, creamy sauce with visible bits of tomato and jalapeño. The cheese is fully melted, and the sour cream has disappeared into the sauce, leaving a rich, velvety texture. The steam carries the scent of pork and spices. A spoonful holds tender shreds of meat and a glossy, creamy sauce. Served on warm tortillas, it looks rustic and inviting.

Common mistakes

One common mistake is lifting the lid too often during cooking. Every time you open the slow cooker, heat escapes and adds to the cooking time. Trust the process and keep the lid on. Another mistake is using pork that is too lean, which can dry out.

Stick with pork shoulder. Also, do not skip the resting time after shredding — it lets the sauce reabsorb into the meat. Finally, be careful with the jalapeños: if you are sensitive to spice, start with less and add more to taste.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds with two forks. The internal temperature should reach at least 145°F (63°C) for food safety, but because it cooks for so long, it will be well above that.

The sauce should be thick and creamy, with the cheese fully melted and incorporated. If the sauce seems thin, you can leave the lid off for the last 30 minutes of cooking to let it reduce slightly. The dish is ready when the pork pulls apart with little resistance.

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