Slow-Cooker Pork Carnitas and Roasted Poblano Fajitas Step-by-step instructions

Before you start

Before you begin, ensure you have all your ingredients measured and ready. Slice your pork shoulder into strips to ensure it cooks evenly and absorbs the juices. Prepare the poblano peppers and onion by slicing them into thin, uniform strips.

Juice your fresh oranges and limes, and combine your oregano-cumin rub in a small bowl. Having everything prepped makes the assembly process fast and simple, allowing you to get the slow cooker running in just a few minutes, which is the beauty of this dump-and-go recipe.

Instructions

Assembling the Slow Cooker

1. 1Assemble the slow cooker
   Place the pork shoulder strips into the slow cooker. Add the sliced poblano peppers and sliced white onion. Pour the orange juice and lime juice over the mixture. Sprinkle the oregano-cumin rub evenly over the top, ensuring the meat is well coated in the aromatic spices.
   Look for The ingredients should be layered evenly to ensure consistent heat distribution during the long cooking process.
   Tip Layering the vegetables at the bottom can help prevent the meat from sticking to the base of the cooker.

Check that the pork is well-coated in the spice rub and that the juices are distributed at the bottom of the cooker. The ingredients should be layered compactly. The kitchen should smell fresh from the citrus and the earthy aroma of the cumin and oregano before the lid is even closed for the long cook.

Slow Cooking the Pork

2. 2Slow cook the carnitas
   Cover the slow cooker with its lid and set to low. Cook for seven hours until the pork is fall-apart tender. Once finished, ensure the pork reaches an internal temperature of at least 145°F (63°C). Let the meat rest for at least 3 minutes before shredding.
   Look for The pork should pull apart easily with a fork, and the sauce should look thickened and fragrant.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid frequently during the cooking process to maintain a consistent temperature and moisture level.

The pork should be tender and easily pierced with a fork. The liquid in the bottom of the pot should have reduced into a savory, fragrant sauce. Check that no parts of the meat remain tough or chewy. The aroma in the kitchen should be deep, savory, and slightly tangy from the citrus reduction.

Melting Cheese and Serving

3. 3Melt cheese and serve
   Sprinkle the shredded Oaxaca cheese over the cooked pork and peppers. Cover the slow cooker for a few minutes until the cheese is melted and bubbly. Serve the cheesy mixture in warm tortillas, topped with pickled red onions, avocado crema, cilantro, and a squeeze of fresh lime.
   Look for The cheese should be completely melted and slightly browned at the edges, creating a gooey, delicious topping.
   Tip Rest the pork for 5 minutes after cooking to allow the juices to redistribute for maximum tenderness before shredding.

The Oaxaca cheese should be completely melted and bubbly across the surface of the meat. The pork should be steaming hot. Ensure the tortillas are warm and pliable before assembling.

The final dish should look glistening and inviting, with the vibrant colors of the peppers and cilantro standing out against the rich, shredded pork.

Common mistakes

A common mistake is rushing the cooking time by using a high heat setting, which can toughen the pork instead of making it tender. Another error is neglecting to ensure the pork is cut into uniform strips, which can lead to uneven cooking.

Finally, do not add the cheese too early; it should only be added at the very end to prevent it from separating or becoming too oily during the final warming process.

How to tell it’s done

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

Ensure you let the meat rest for at least 3 minutes before serving to allow the juices to settle and maintain the texture. The cheese should be completely melted and bubbly, indicating it is ready to be served.

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