Slow-Cooker Pork Carnitas and Roasted Poblano Fajitas Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, you can briefly sear the pork strips in a hot skillet before adding them to the slow cooker, though it is not strictly necessary for this method. If you choose to sear, ensure you do not crowd the pan so the meat browns rather than steams.

If you prefer a spicier dish, consider leaving the seeds and membranes in some of the poblano peppers. Alternatively, you can add a pinch of dried chili flakes to the spice rub.

Always taste your ingredients before starting to ensure the seasoning level matches your personal preference for heat and saltiness.

Variations

• Spicy Carnitas: Add two minced jalapeño peppers to the slow cooker along with the poblano peppers for an extra kick of heat. You can also increase the amount of cumin in the rub for a deeper, earthier spice profile.
• Citrus-Garlic Twist: Incorporate four cloves of smashed garlic into the slow cooker at the beginning to enhance the aromatic base. The garlic will soften during the long cooking time, infusing the pork with a rich, savory depth.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze the cooked pork in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat the pork gently in a skillet over low heat, adding a splash of water or orange juice if it seems dry, until heated through.

Store any leftovers in an airtight container in the refrigerator for up to three days.

Keep the meat and the toppings, like the avocado crema, in separate containers to maintain the best quality and prevent the crema from separating or the tortillas from becoming soggy. Reheat gently in a skillet or microwave.

This dish is perfect for making ahead as the flavors continue to meld and develop in the refrigerator. You can prepare the entire carnitas mixture a day in advance and reheat it slowly on the stovetop before adding the fresh cheese and serving. This makes it an ideal option for stress-free entertaining.

Serving ideas

Set up a fajita station with warm tortillas, pickled red onions, and fresh cilantro to allow guests to assemble their own plates.

This interactive style of serving is perfect for weekend gatherings and ensures everyone gets exactly what they want. Adding a side of lime wedges allows each person to brighten their serving to their liking.

The avocado crema adds a necessary cool, creamy element to the dish that balances the warm, savory pork.

If you don't have time to make a homemade version, a simple dollop of sour cream or mashed avocado seasoned with lime juice works perfectly. Ensure all garnishes are fresh and chilled to provide a contrast to the warm carnitas.

Frequently asked questions

Recipe card

Slow-Cooker Pork Carnitas and Roasted Poblano Fajitas

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 6

Ingredients

• 3 lb pork shoulder, cut into strips
• 3 poblano peppers, sliced
• 1 white onion, sliced
• 2 oranges, juiced
• 2 limes, juiced
• 2 tbsp oregano-cumin rub
• 8 oz Oaxaca cheese, shredded
• flour tortillas, for serving
• pickled red onions, for serving
• avocado crema, for serving
• fresh cilantro, for serving
• lime wedges, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

12 g

Fat

28 g

Fiber

3 g

Sugar

4 g

Sodium

450 mg

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