Slow-Cooker Pork Carnitas with Monterey Jack and Pinto Beans Step-by-step instructions

Before you start

Before starting, cut the pork shoulder into 1-inch chunks, removing any large pieces of fat if desired. Drain and rinse the pinto beans to remove excess sodium and starch. Measure out the taco seasoning, salsa, sour cream, and shredded cheese.

Have a 6-quart slow cooker ready. No need to preheat the slow cooker; just add the ingredients in the order listed. This recipe is truly dump-and-go, so the only prep is measuring and chopping the pork.

Instructions

Layer and Set

1. 1Layer the ingredients
   Place the pork shoulder chunks in the slow cooker. Sprinkle the taco seasoning over the meat, then add the drained pinto beans and the chunky salsa, spreading them evenly over the pork. Do not stir yet.
   Look for The pork is seasoned and the beans and salsa form a colorful layer on top.
   Tip For even seasoning, toss the pork with the taco seasoning before adding the beans and salsa.
2. 2Add the dairy
   Dollop the sour cream over the top of the mixture, then sprinkle the shredded Monterey Jack cheese evenly over everything. Do not stir; the cheese will melt and create a creamy sauce as it cooks.
   Look for The top is covered with white sour cream and a blanket of golden cheese.
   Tip If the cheese browns too much on the edges, it's fine — it adds flavor.

You'll see a colorful layer of seasoned pork, beans, salsa, sour cream, and cheese. The ingredients are not mixed yet, but they will blend as they cook. The slow cooker is filled almost to the top, so be careful when placing the lid.

Slow-Cook and Shred

3. 3Slow-cook until tender
   Cover the slow cooker and cook on low for 8 hours, or on high for 4-5 hours, until the pork is fork-tender and easily shreds. The cheese and sour cream will have melted into a rich sauce. Let it rest for 3 minutes before slicing.
   Look for The meat is tender and the sauce is bubbling and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
4. 4Shred the pork
   Once the pork is fully cooked and reaches an internal temperature of 145°F (63°C), remove it from the slow cooker to a cutting board. Let it rest for at least 3 minutes, then shred with two forks. Return the shredded pork to the slow cooker and stir to combine with the sauce.
   Look for The pork shreds easily and is moist and tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems thin, leave the slow cooker on low with the lid off for 15 minutes to thicken.

The kitchen smells of taco seasoning and pork. The sauce is bubbling gently around the edges, and the cheese has melted into the liquid. The pork is tender enough to fall apart with a fork, and the sauce is creamy and rich.

Serve

5. 5Serve and enjoy
   Serve the carnitas warm on flour tortillas, or over rice or salad. Garnish with fresh cilantro, lime wedges, or extra salsa if desired (not included in the video).
   Look for The dish is steaming hot and ready to be scooped onto plates.
   Tip Warm the tortillas in a dry skillet or microwave before serving.

The dish is steaming hot, with tender shreds of pork coated in a creamy, tangy sauce with beans. It looks hearty and inviting, perfect for filling tortillas or spooning over rice. The aroma is savory and slightly spicy.

Common mistakes

One common mistake is lifting the lid too often to check on the cooking. Each time the lid is lifted, heat escapes, which can extend cooking time. Another mistake is using a lean cut like pork loin, which will dry out during the long cooking.

Also, do not stir the ingredients before cooking; the layers help create the sauce. Finally, be sure to shred the pork after cooking and return it to the sauce so it absorbs all the flavors.

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 read at least 145°F (63°C) on an instant-read thermometer.

The sauce should be bubbling and thickened slightly, with the cheese fully melted and blended.

If the sauce is too thin, cook uncovered on low for 15-20 minutes to reduce. The dish should be served hot, with the pork moist and coated in the creamy sauce.

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