Slow-Cooker Pepper Jack Salsa Verde Pork Carnitas Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 2-inch chunks, removing any large pieces of fat if desired. Measure the salsa verde, green chiles, queso blanco dip, and shredded pepper jack cheese.

Have a 6-quart slow cooker ready. No other prep is needed — this is truly a dump-and-go recipe. If the queso dip is cold, warm it briefly in the microwave or a small saucepan so it melts more easily into the sauce.

Instructions

Layer and Dump

1. 1Layer the Pork and Salsa
   Place the pork shoulder chunks in the slow cooker insert, spreading them evenly. Pour the tomatillo salsa verde and diced Hatch green chiles over the pork, making sure the liquid coats the meat.
   Look for The pork is fully covered by the salsa mixture.
   Tip Use a spatula to scrape every bit of salsa from the jar.
2. 2Add the Cheeses
   Spoon the warm queso blanco dip over the top, then sprinkle with the shredded pepper jack cheese. Do not stir; just leave the cheese on top to melt slowly.
   Look for The cheese forms a creamy layer over the pork.
   Tip Warm the queso dip before adding to help it melt evenly.

At the end of this phase, the slow cooker contains raw pork chunks covered in green salsa and chiles, topped with a thick layer of white queso dip and shredded pepper jack.

The ingredients are not mixed, and the cheese sits on top. The scene is tidy and ready for the lid.

Cook Low and Shred

3. 3Cover and Cook Low
   Cover the slow cooker and cook on low for 8 hours, or until the pork is fork-tender and easily shreds. The cheese will melt into the sauce and create a rich, creamy consistency. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling and the pork shreds easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid during cooking to keep the heat steady.
4. 4Shred the Pork
   Once the pork is tender, use two forks to shred it directly in the slow cooker. Stir the shredded meat into the sauce so every piece is coated.
   Look for The pork pulls apart with little resistance.
   Tip Remove any large pieces of fat before shredding if desired.

After 8 hours, the slow cooker is bubbling gently at the edges. The cheese has melted into the sauce, creating a creamy, pale green mixture. The pork is fork-tender and shreds easily. The aroma is rich, tangy, and slightly spicy. The sauce is thick enough to coat a spoon.

Serve Fiesta-Style

5. 5Serve with Chips and Rice
   Spoon the hot carnitas over crispy tortilla chips and Mexican rice on a plate. Serve immediately while the sauce is bubbling and the cheese is stretchy.
   Look for The sauce is thick and creamy, clinging to the pork.
   Tip Use a slotted spoon to serve if you prefer less sauce.

The final dish is a generous scoop of shredded pork in a creamy, stretchy cheese sauce, served over crispy tortilla chips and Mexican rice. The sauce is glossy and bubbling, and the pork is moist and flavorful. The plate looks vibrant and inviting.

Common mistakes

One common mistake is lifting the lid too often to check on the pork. Every time the lid is lifted, heat escapes and extends the cooking time. Another mistake is using a lean cut like pork loin, which will dry out over long cooking.

Stick with pork shoulder or butt. Also, avoid stirring the cheese into the sauce at the beginning; leaving it on top allows it to melt gradually and create a smooth sauce. Finally, don't skip shredding the meat — it allows the sauce to coat every bite.

How to tell it’s done

The pork is done when it is fork-tender and shreds easily with no resistance. The internal temperature should reach at least 145°F (63°C), but because it cooks for 8 hours on low, it will be well beyond that.

The sauce should be bubbling and slightly thickened, and the cheese fully melted into a creamy, cohesive sauce. Let the pork rest for at least 3 minutes before shredding to allow the juices to redistribute.

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