Slow Cooker Pork Carnitas with Oaxaca Cheese: Dump-and-Go Step-by-step instructions

Before you start

Before you begin, cut the pork shoulder into 1-inch cubes, trimming any large pieces of fat if desired. Rinse and drain the black beans, measure the corn and salsa, and shred the cheeses if using blocks.

Have a 6- to 7-quart slow cooker ready. There is no need to brown the pork first; the slow cooker will develop plenty of flavor on its own.

Instructions

Layer and Top

1. 1Layer the Pork and Vegetables
   Place the cubed pork shoulder in the bottom of a 6- to 7-quart slow cooker. Spread the rinsed black beans, fire-roasted corn, and chunky red salsa evenly over the pork. Do not stir; the layers will meld during cooking.
   Look for The pork is covered with a colorful layer of beans, corn, and salsa.
   Tip For the most tender pork, cut the shoulder into uniform 1-inch cubes so they cook evenly.
2. 2Top with Cheese
   Sprinkle the shredded Oaxaca cheese and Mexican four-cheese blend evenly over the top of the mixture. Do not stir; the cheese will melt and form a blistered, golden blanket as the slow cooker works.
   Look for The cheese covers the entire surface in a thick, even layer.
   Tip Shredding the cheese yourself from a block melts more smoothly, but pre-shredded works in a pinch.

The slow cooker contains a neat layer of raw pork at the bottom, topped by black beans, corn, and salsa, with a thick layer of shredded cheese on top.

The colors are vibrant: deep red salsa, golden corn, black beans, and pale cheese. The ingredients are not mixed, and the cheese sits like a snowy cap over the colorful filling.

Slow Cook and Shred

3. 3Slow Cook Until the Pork Is Tender
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is fork-tender and reaches an internal temperature of 145°F (63°C). The cheese will melt and bubble around the edges. Let it rest for 3 minutes before slicing.
   Look for The pork shreds easily with a fork and the cheese is fully melted and bubbly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking; each peek adds 20 minutes of cook time.
4. 4Shred the Pork
   Using two forks, shred the pork directly in the slow cooker, mixing it gently with the beans, corn, and melted cheese. The mixture should be moist and saucy, with the pork in bite-sized strands.
   Look for The pork pulls apart easily and is coated with the cheesy, salsa-infused sauce.
   Tip Leave some larger chunks of pork for texture if desired.

After hours of cooking, the cheese has melted into a bubbly, golden blanket with blistered spots. The pork is fork-tender and shreds easily, mixing with the beans and corn into a saucy, aromatic filling. The aroma is rich and savory, with hints of roasted tomato and warm cheese.

Serve Over Rice

5. 5Serve Over Spanish Rice
   Spoon a generous portion of the hot pork mixture over a bed of cooked Spanish rice on a plate. The cheese will be stretchy and the sauce will soak into the rice.
   Look for The plates are piled high with tender pork, beans, corn, and melted cheese over rice.
   Tip Warm the rice before serving so the dish stays hot from first bite to last.

The finished dish is spooned over steaming Spanish rice. The pork is shredded and moist, the beans and corn are tender, and the melted cheese stretches with each bite. The plate is colorful and inviting, with the red rice providing a beautiful contrast to the creamy, savory topping.

Common mistakes

A common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Another is using lean pork tenderloin instead of shoulder; it will dry out and become tough.

Avoid stirring the cheese into the mixture before it melts, as that can cause it to clump. Finally, don't skip rinsing the canned beans—the liquid can make the dish overly salty.

How to tell it’s done

The dish is done when the pork is fork-tender and easily shreds into strands. The internal temperature of the pork should reach at least 145°F (63°C) for food safety, though it will likely be higher after 8 to 10 hours on low.

The cheese should be fully melted, bubbly, and lightly blistered on top, and the entire mixture should be steaming hot.

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