Slow Cooker Pepper Jack Enchilada Pork Carnitas Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the pork chunks in a hot skillet with a little oil before adding them to the slow cooker. This adds a deep, caramelized crust that enriches the final dish.

It's an extra step, but worth it for a more complex taste. If you're short on time, you can skip it, but the dish will be milder.

To thicken the sauce at the end, remove the lid and let the slow cooker cook on high for 15-20 minutes. This allows excess liquid to evaporate and the sauce to reduce.

You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water, then cook for 5 more minutes until thickened.

Variations

• Spicy Green Chile: Swap the red enchilada sauce for green enchilada sauce and add a can of diced green chiles. Use Monterey Jack instead of pepper jack for a milder heat, and top with fresh cilantro.
• Beef Enchilada: Replace the pork shoulder with beef chuck roast, cut into chunks. Cook the same way, and shred. The beef will be just as tender and flavorful in the cheesy enchilada sauce.
• Extra Smoky: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of chipotle powder to the sauce before cooking. This gives the dish a deep, smoky flavor that pairs well with the pork and cheese.
• Bean Boost: Add a second can of pinto beans or black beans for a heartier, more substantial meal. You can also stir in a cup of frozen corn during the last 30 minutes of cooking.

Storage and make-ahead

Fridge

Leftover carnitas keep in the refrigerator for up to 4 days in an airtight container.

Freezer

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

Reheat

Reheat individual portions in the microwave for 2-3 minutes, or in a saucepan over medium heat, stirring occasionally, until heated through.

Store leftover pork carnitas in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld as it sits. 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, then freeze individual portions for quick dinners later.

Serving ideas

Serve the pork carnitas over steamed Mexican rice, with warm tortillas on the side, or as a filling for tacos, burritos, or quesadillas.

Top with fresh cilantro, diced onion, and a squeeze of lime for brightness. A dollop of sour cream or guacamole would also be delicious, if desired.

For a fun appetizer, serve the pork with tortilla chips for scooping. The thick, cheesy sauce clings to the chips perfectly. You can also use it as a topping for nachos, or spoon it into lettuce cups for a lighter option. The possibilities are endless.

Frequently asked questions

Recipe card

Slow Cooker Pepper Jack Enchilada Pork Carnitas

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

• 3 lb pork shoulder, cut into 1-inch chunks
• 2 cups red enchilada sauce
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup queso blanco dip, warmed
• 1 1/2 cups shredded pepper jack cheese

Instructions

1. Place the pork shoulder chunks in the bottom of a 6-quart slow cooker. Pour the red enchilada sauce over the pork, then add the drained pinto beans. Stir gently to coat the meat and beans with the sauce, spreading everything into an even layer.
2. Warm the queso blanco dip until it is pourable, then drizzle it over the top of the pork and bean mixture. Sprinkle the shredded pepper jack cheese evenly over the surface.
3. Cover the slow cooker and cook on low for 8 hours, or on high for 4 to 5 hours, until the pork is fork-tender and easily pulls apart. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
4. Once the pork is tender, remove it from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded pork to the slow cooker and stir it into the sauce.
5. Stir the shredded pork well into the sauce, beans, and melted cheese. Let the mixture sit for 5 minutes so the flavors meld. Serve hot over tortilla chips with Mexican rice, or in warm tortillas with your favorite toppings.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

36 g

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