Slow-Cooker Pork Carnitas with Creamy Cheddar Jalapeño Sauce Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into 1-inch chunks, if not already done. Measure the tomatoes, jalapeños, and cheese. Soften the cream cheese slightly at room temperature for easier melting, though it's not essential.

Have a 6-quart slow cooker ready. This recipe requires minimal prep—just a few minutes of assembly—then the slow cooker takes over.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the pork shoulder chunks in the bottom of a 6-quart slow cooker. Pour the fire-roasted diced tomatoes with green chiles and the sliced pickled jalapeños over the meat, spreading them evenly. Place the block of cream cheese in the center of the mixture, then sprinkle the shredded sharp cheddar over everything.
   Look for The pork is covered with tomatoes, jalapeños, and cheese, with the cream cheese block visible in the middle.
   Tip No need to stir at this point; the slow cooker will blend the flavors as it cooks.
2. 2Cook Low and Slow
   Cover the slow cooker and set it to low. Cook for 8 to 10 hours, or until the pork is fork-tender and easily shreds. The cream cheese and cheddar will melt into a creamy sauce as the pork cooks. Let it rest for 3 minutes before slicing.
   Look for After 8 hours, the pork is fall-apart tender and the sauce is bubbling and thick.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking; every peek releases heat and extends cooking time.

After layering the ingredients, the slow cooker is full but not overflowing. As it cooks, the aroma of tomatoes, jalapeños, and melting cheese fills the kitchen.

The sauce will bubble gently around the edges, and the cream cheese will soften and blend into the mixture, creating a creamy base.

Shred and Season

3. 3Shred the Pork
   Once the pork is tender, use two forks to shred the meat directly in the slow cooker. Stir the shredded pork into the creamy tomato-jalapeño sauce until well combined. Let it sit for 5 minutes to absorb the sauce.
   Look for The pork shreds easily and is coated in a thick, creamy, orange-tinted sauce.
   Tip If the sauce seems too thin, leave the lid off for 10-15 minutes to let it reduce slightly.
4. 4Season and Adjust
   Taste the carnitas and adjust seasoning if needed. The pickled jalapeños and tomatoes add salt and heat, but you can add a pinch of salt or a dash of hot sauce if you prefer. Keep warm until ready to serve.
   Look for The sauce is creamy, slightly tangy, and has a gentle kick from the jalapeños.
   Tip If you like it spicier, add extra pickled jalapeño slices or a few dashes of your favorite hot sauce.

The pork is fall-apart tender, and the sauce is thick and creamy. The shredding process mixes everything together, turning the chunky sauce into a smooth, cohesive coating for the meat. The color is a rich orange from the tomatoes and cheese. Taste and adjust seasoning as needed.

Serve

5. 5Serve and Enjoy
   Serve the carnitas over cilantro-lime rice, in warm tortillas, or on its own. Top with fresh cilantro, diced onions, or a squeeze of lime if desired (not included in the video).
   Look for The carnitas are steaming and the sauce is thick and creamy.
   Tip For a crispy texture, you can broil the shredded pork on a baking sheet for 5 minutes before serving.

The carnitas are steaming and ready to serve. The sauce is thick and clings to the pork. Serve over rice or in tortillas, and watch it disappear. The dish is best enjoyed warm, so keep the slow cooker on warm until serving.

Common mistakes

One common mistake is lifting the lid to check on the pork. Every time you open the slow cooker, heat escapes, extending the cooking time.

Another is under-seasoning—the pickled jalapeños and tomatoes provide salt, but taste before serving and add more if needed. Finally, don't skip shredding the pork in the sauce; it allows the meat to absorb the creamy sauce.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds with two forks. The internal temperature should reach at least 145°F (63°C), but for optimal tenderness, cook until it exceeds 190°F (88°C) to break down collagen.

The sauce should be thick and creamy, not watery. If the sauce seems thin, let it simmer with the lid off for 15-20 minutes to reduce.

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