Slow-Cooker Pork Carnitas with Monterey Jack and Pinto Beans

This slow-cooker pork carnitas recipe is the ultimate set-it-and-forget-it dinner. Tender pork shoulder is simmered with taco seasoning, pinto beans, salsa, sour cream, and Monterey Jack cheese until it's fall-apart juicy and coated in a creamy, tangy sauce.

Just layer everything in the Crockpot in the morning, and by dinner you'll have a flavorful filling for tacos, burritos, or bowls. The hands-on time is minimal, and the result tastes like it simmered all day—because it did. Perfect for busy weeknights or feeding a crowd.

Pork carnitas are a classic Mexican dish, traditionally slow-cooked until the meat is meltingly tender and packed with flavor. This version simplifies the process by using a slow cooker and a handful of pantry staples. The pork shoulder is seasoned with taco seasoning, then layered with pinto beans, salsa, sour cream, and Monterey Jack cheese.

As it cooks, the flavors meld together into a rich, savory sauce that coats every bite of pork. The result is a hearty, satisfying meal that's perfect for tacos, burrito bowls, or simply served with rice. Best of all, it requires just minutes of prep and then lets the slow cooker do all the work.

Ingredients

Why this recipe works

The slow cooker is the perfect tool for pork shoulder. The low, steady heat breaks down the connective tissue in the meat, turning it fork-tender and juicy. Cooking it for 8 hours on low allows the flavors to develop deeply, while the pork absorbs the seasonings and the juices from the salsa and beans. The result is meat that shreds effortlessly and is packed with flavor.

The combination of sour cream and Monterey Jack cheese creates a creamy, tangy sauce that balances the richness of the pork. The sour cream adds a subtle tang, while the cheese melts into a smooth, velvety sauce.

As the dish cooks, the cheese and sour cream blend with the salsa and pork juices, creating a cohesive sauce that clings to the meat and beans. This is what makes this recipe special—it's not just plain carnitas, but a complete, saucy filling.

Notes and substitutions

Pork shoulder (also called pork butt or Boston butt) is ideal for this recipe because it has enough fat to stay moist during long cooking. If using pork loin, it may dry out. The taco seasoning mix adds a convenient blend of spices; if you prefer to make your own, see the substitutions section. Use a chunky salsa for texture, or a smooth one if you prefer a smoother sauce.

A 6-quart slow cooker is recommended to fit all the ingredients comfortably. If your slow cooker is smaller, you may need to reduce the recipe or cook in batches.

Monterey Jack cheese melts well and has a mild flavor; you can substitute pepper jack for a spicier kick. For a lower-fat option, use reduced-fat sour cream and cheese, though the sauce may be slightly less creamy.

• pork shoulder: Beef chuck, cut into chunks (adjust cooking time to 6-8 hours on low)
• taco seasoning: Homemade blend: 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper
• pinto beans: Black beans or kidney beans, drained and rinsed
• Monterey Jack: Pepper Jack cheese for extra heat, or a blend of cheddar and mozzarella

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Large spoon
• Serving plate