Slow Cooker Pork Carnitas with Oaxaca Cheese: Dump-and-Go

This slow cooker pork carnitas recipe is the ultimate dump-and-forget dinner. Cubes of pork shoulder, black beans, fire-roasted corn, and chunky red salsa simmer low and slow until the meat is fall-apart tender, then a generous layer of Oaxaca and Mexican cheese melts into a golden, blistered blanket.

Serve it over Spanish rice for a hearty, hands-off meal that tastes like it simmered all day—because it did.

The slow cooker does all the heavy lifting in this recipe, turning inexpensive pork shoulder into succulent, citrus-braised carnitas with minimal effort.

The combination of smoky salsa, sweet corn, and creamy Oaxaca cheese creates a rich, deeply savory dish that feels special enough for a weekend dinner but easy enough for a weeknight. Just layer the ingredients, set the timer, and let the slow cooker work its magic. When you come back, dinner is ready.

Ingredients

Why this recipe works

Slow cooking at a low temperature for hours breaks down the collagen in pork shoulder, transforming tough, fatty meat into tender, juicy strands that soak up the flavors of the salsa and spices.

The long, gentle simmer also allows the cheese to melt slowly, creating a creamy, cohesive sauce that clings to every bite.

Layering the ingredients—pork on the bottom, vegetables and salsa in the middle, cheese on top—ensures that the pork cooks in its own juices and the cheese doesn't scorch on the bottom of the pot. The result is a perfectly melded, deeply flavorful dish with a beautiful presentation straight from the slow cooker.

Notes and substitutions

Choose a well-marbled pork shoulder (also labeled pork butt) for the most tender, flavorful results. Cut the meat into uniform 1-inch cubes so it cooks evenly. If you prefer less fat, trim some of the excess, but don't remove it all—the fat is what keeps the meat moist during the long cooking time.

Use a chunky salsa for texture; a smooth salsa will work but won't provide the same hearty bites. Fire-roasted corn adds a subtle smokiness that complements the salsa and cheese.

If you can't find it, regular frozen corn is fine. The cheese blend is flexible—use all Oaxaca or all Mexican blend if you prefer.

• pork shoulder: pork butt or boneless pork country-style ribs
• fire-roasted corn: regular frozen corn or canned corn, drained
• Oaxaca cheese: mozzarella or Monterey Jack cheese
• Mexican four-cheese blend: any shredded Mexican cheese blend or extra Oaxaca

Equipment

• 6- to 7-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups
• Can opener
• Colander
• Serving spoon