Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Pork Carnitas with Oaxaca Cheese: Dump-and-Go Tips, FAQ & printable recipe

Name: Slow Cooker Pork Carnitas with Oaxaca Cheese: Dump-and-Go
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Mexican
Ingredients: 3 lb pork shoulder, cut into 1-inch cubes; 1 can (15 oz) black beans, rinsed and drained; 1 cup frozen fire-roasted corn kernels; 1 cup chunky roasted red tomato salsa; 8 oz Oaxaca cheese, shredded; 8 oz Mexican four-cheese blend, shredded; cooked Spanish rice, for serving

By Clara Weller · Oct 29, 2026

Slow cooker pork carnitas with melted Oaxaca cheese and black beans

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 8

Tips for success

For the best texture, let the pork cook until it is truly fall-apart tender—this usually takes the full 8 to 10 hours on low.

If you're short on time, 4 to 5 hours on high works, but the meat may be slightly less tender. Always check the internal temperature to ensure it reaches 145°F (63°C).

Serve with warm tortillas, avocado, or a dollop of sour cream if you like, though the dish is delicious on its own over rice.

The leftovers are even better the next day, as the flavors meld overnight. Store in an airtight container in the refrigerator for up to 4 days.

Variations

Spicy Chipotle: Add 1 to 2 chipotle peppers in adobo sauce, minced, along with the salsa, for a smoky, spicy kick. Reduce the salsa to 3/4 cup to keep the consistency thick.
Chicken Version: Substitute 3 pounds of boneless, skinless chicken thighs for the pork shoulder. Cook on low for 6 to 7 hours, or until the chicken shreds easily. Ensure the chicken reaches 165°F (74°C).
Vegetarian Black Bean: Omit the pork and double the black beans to 2 cans. Add 1 cup of vegetable broth to keep the mixture moist. Cook on low for 4 hours, then top with cheese and cook for 30 minutes more.
Extra Smoky: Use smoked paprika or a dash of liquid smoke in the salsa for a deeper smoky flavor. You can also use smoked Oaxaca cheese if available.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the mixture seems dry.

The pork mixture can be made up to 2 days ahead and refrigerated. Reheat gently on the stovetop or in the microwave before serving.

You can also assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate, then start cooking in the morning—just add an extra 30 minutes of cook time.

Serving ideas

Serve this carnitas mixture over a bed of Spanish rice for a complete meal. The rice absorbs the flavorful sauce, and the melted cheese adds a creamy finish. A side of warm tortillas or crusty bread is perfect for sopping up every last bit of the sauce.

For a lighter option, serve the carnitas in lettuce cups or over a crisp green salad.

The savory pork and beans are hearty enough to stand on their own, and the melted cheese adds richness. Add a squeeze of lime and a sprinkle of fresh cilantro if desired.

Frequently asked questions

Can this recipe be made in a pressure cooker?

Yes, the pork can be pressure cooked on high for 60 to 75 minutes with the beans, corn, and salsa, then natural release for 15 minutes. Shred the pork and stir in the cheese until melted. The texture will be slightly different but still delicious.

What is the best cut of pork for carnitas?

Pork shoulder, also called pork butt or Boston butt, is ideal because it has enough fat and connective tissue to become tender and juicy during long cooking. Avoid lean cuts like tenderloin, which dry out.

Can this dish be frozen?

Yes, the cooked pork mixture freezes well. Cool it completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave.

How can the dish be made less spicy?

Choose a mild salsa or reduce the amount of salsa and add a bit of diced tomatoes with green chilies instead. The cheese also helps balance the heat. Omit any spicy seasonings if you prefer a milder flavor.

Why does the cheese sometimes separate?

Cheese can separate if it is cooked at too high a temperature or for too long. To prevent this, use a blend of cheeses with good melting properties, like Oaxaca and Monterey Jack, and avoid stirring the cheese vigorously before it melts. If separation occurs, stir in a splash of milk or cream to bring it back together.

Recipe card

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

Prep 10 minCook 8 hTotal 8 h 10 minServes 8

Ingredients

3 lb pork shoulder, cut into 1-inch cubes
1 can (15 oz) black beans, rinsed and drained
1 cup frozen fire-roasted corn kernels
1 cup chunky roasted red tomato salsa
8 oz Oaxaca cheese, shredded
8 oz Mexican four-cheese blend, shredded
cooked Spanish rice, for serving

Instructions

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.
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.
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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 520
Protein: 38 g
Carbohydrates: 22 g
Fat: 31 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.