Slow-Cooker Oaxaca Fajita Pork Carnitas Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 1-inch cubes and pat dry. Slice the bell peppers and red onion into thin strips. Measure the lime juice and seasonings.

Shred the cheeses if not pre-shredded. Have a 6-quart slow cooker ready. No other prep is needed—this recipe is truly dump and go.

Instructions

Layer and Top

1. 1Layer the Pork and Vegetables
   Place the cubed pork shoulder in the slow cooker. Scatter the sliced bell peppers and red onion over the meat. Drizzle with the fresh lime juice and season with salt and black pepper. Toss gently to combine, then spread into an even layer.
   Look for The pork is evenly coated with lime and seasoning, and the peppers and onions are distributed throughout.
   Tip Use a large spoon to mix without breaking the pork cubes.
2. 2Top with Cheeses
   Sprinkle the shredded Oaxaca cheese and the Mexican four-cheese blend evenly over the pork and vegetables. Do not stir; the cheese will melt and form a blanket as it cooks.
   Look for The cheese covers the surface completely, creating a thick, even layer.
   Tip If you prefer a lighter cheese layer, reduce the amount by half.

After this phase, the slow cooker contains a colorful mixture of raw pork, peppers, onions, and lime, topped with a thick layer of shredded cheese.

The aromas of lime and onion are fresh and bright. Ensure the pork is evenly seasoned and the cheese covers the surface completely before moving on.

Slow-Cook and Shred

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, until the pork is fork-tender and easily shreds. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The pork is very tender and separates easily with a fork; the cheese is melted and bubbling.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If your slow cooker runs hot, check at 5 hours to prevent overcooking.
4. 4Shred the Pork
   Using two forks, shred the pork directly in the slow cooker. Stir the shredded meat into the melted cheese and vegetables until well combined. Let rest for at least 3 minutes before serving.
   Look for The pork shreds easily and is coated with the cheesy sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For larger chunks, shred only half the pork and leave the rest in pieces.

At the end of this phase, the kitchen smells richly savory with notes of melted cheese and citrus. The pork is fork-tender and shreds easily, and the cheese has melted into a cohesive, bubbling layer. The mixture looks juicy and cohesive, with no raw meat visible.

Serve and Enjoy

5. 5Serve Hot
   Spoon the carnitas mixture over steamed Spanish rice or into warm tortillas. Serve immediately, with extra lime wedges if desired.
   Look for The dish is steaming hot and the cheese is slightly blistered on top.
   Tip Warm tortillas in a dry skillet for a few seconds per side for better texture.

The final phase presents a steaming, cheesy, and colorful dish. The pork is coated in a creamy cheese sauce, and the peppers and onions are tender. The top has golden blistered spots from the slow cooker's heat. Serve immediately for the best texture and warmth.

Common mistakes

Avoid opening the slow cooker lid during cooking, as it releases heat and extends cooking time. Also, do not stir the cheese layer too early—let it melt and form a crust.

Overcooking can dry out the pork, so check at the lower end of the time range. Use a meat thermometer to ensure safety.

How to tell it’s done

The pork is done when it shreds easily with a fork and reaches an internal temperature of at least 145°F (63°C).

After shredding, let it rest for 3 minutes to allow juices to redistribute. The cheese should be fully melted and slightly blistered on top, and the peppers should be soft but not mushy.

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