Slow-Cooker Pepper Jack Fajita Pork Carnitas Step-by-step instructions

Before you start

Before cooking, cut the pork shoulder into 1 1/2-inch chunks, removing any large pieces of fat if desired. Slice the bell peppers into thin strips and the red onion into thin half-moons.

Juice enough limes to measure 1/4 cup. Warm the queso blanco dip so it pours easily. Have the shredded pepper jack ready. No need to brown the pork — the slow cooker does all the work.

Instructions

Layer and Load

1. 1Layer the Pork and Vegetables
   Place the pork shoulder chunks in the bottom of a 6-quart slow cooker. Scatter the sliced bell peppers and red onion over the pork. Pour the fresh lime juice evenly over the top.
   Look for The pork is coated with lime and nestled under the colorful peppers and onions.
   Tip Cut the pork into uniform chunks so they cook evenly and shred easily.
2. 2Add the Cheeses
   Spoon the warm queso blanco dip over the vegetables and pork. Sprinkle the shredded pepper jack cheese on top, covering as much surface as possible.
   Look for The cheeses form a creamy, speckled blanket over the meat and vegetables.
   Tip Warming the queso blanco before adding helps it melt more smoothly into the sauce.

The slow cooker is filled with pork, peppers, onions, and lime juice, topped with a creamy layer of queso blanco and pepper jack. The ingredients are raw but well distributed, with the cheese forming a thick, speckled blanket. The lime juice has pooled slightly at the bottom, ready to braise the meat.

Slow-Cook and Shred

3. 3Slow-Cook Until Tender
   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 shreds. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently around the edges, and the pork yields easily when pressed with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce looks thin at the end, remove the lid and cook on high for 20 to 30 minutes to reduce.
4. 4Shred the Pork
   Using two forks, shred the pork directly in the slow cooker, mixing it with the peppers, onions, and cheese sauce. If desired, let the meat rest for at least 3 minutes before shredding to keep it juicy.
   Look for The pork pulls apart into tender strands, coated in a creamy, peppery sauce.
   Tip For chunkier carnitas, shred only half the pork and leave the rest in larger pieces.

After hours of gentle bubbling, the sauce has turned a warm golden-orange, with the cheese fully melted and blended. The pork is exceptionally tender, pulling apart with a fork into moist strands. The peppers and onions are soft and sweet, and the aroma is rich with citrus and roasted peppers.

Serve and Enjoy

5. 5Serve Over Chips and Rice
   Spoon the bubbling carnitas and sauce over crispy tortilla chips and Mexican rice on a serving plate. Serve hot, with extra lime wedges if desired.
   Look for The creamy, saucy pork mounds over the chips and rice, with steam rising.
   Tip Use a slotted spoon to serve if you prefer less sauce, or ladle extra sauce over the top.

The carnitas are piled over crispy tortilla chips and Mexican rice, with the creamy sauce dripping down the sides. The dish is steaming hot, with a glossy, stretchy sauce that clings to every bite.

The colors are vibrant — charred pepper strips, golden pork, and white cheese sauce — inviting everyone to dig in.

Common mistakes

A common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is using a lean cut of pork, which can become dry and stringy.

Overcrowding the slow cooker with too much liquid can dilute the sauce — the pork and vegetables release plenty of moisture. Finally, shredding too early, before the meat is truly tender, makes it tough.

How to tell it’s done

The carnitas are done when the pork is fork-tender and shreds easily with little resistance. The internal temperature of the pork should reach at least 145°F (63°C), but after 8 hours on low it will likely be much higher — that is fine.

The sauce should be bubbling gently and slightly thickened. If it seems too thin, uncover and cook on high for 20 to 30 minutes to reduce.

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