Slow-Cooker Pork Carnitas with Monterey Jack and Pinto Beans Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality taco seasoning or make your own blend with chili powder, cumin, and oregano. If you like heat, add a minced jalapeño or a dash of hot sauce when layering the ingredients.

The salsa you choose can also influence the spice level—use a mild or medium salsa for a family-friendly dish, or a hot one for extra kick.

To make this dish even easier, you can assemble the ingredients in the slow cooker insert the night before and store it in the refrigerator.

In the morning, simply place the insert in the slow cooker and turn it on. This is perfect for busy mornings. If you do this, you may need to add 30 minutes to the cooking time because the ingredients start cold.

Variations

• Spicy Chipotle Version: Add 1-2 chipotle peppers in adobo sauce, minced, along with the salsa. This adds a smoky heat that pairs well with the pork. You can also use pepper jack cheese instead of Monterey Jack for extra spice.
• Green Salsa (Salsa Verde) Version: Substitute the chunky red salsa with salsa verde (green salsa) for a tangy, tomatillo-based flavor. The rest of the recipe stays the same. The green salsa adds a bright, slightly tart note that complements the creamy cheese and pork.
• Beef Version: Replace the pork shoulder with beef chuck, cut into chunks. Cook on low for 8-10 hours, or until the beef is fork-tender. Shred and return to the sauce. The cooking time may be slightly longer, so check for tenderness.
• Vegetarian Version: Omit the pork and increase the beans to 2 cans. Add an extra cup of salsa and a can of corn (drained) for texture. Cook on low for 4-5 hours, just until heated through and the cheese is melted. Serve as a hearty bean and cheese filling.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until hot. Add a little water or broth if the sauce is too thick.

Leftover carnitas can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth if the sauce has thickened too much. The flavors will continue to develop, making leftovers even more delicious.

This recipe is ideal for meal prep. Cook the full recipe, then portion it into individual containers with rice or tortillas. It will keep for up to 4 days in the refrigerator. You can also freeze the cooked carnitas in freezer-safe bags for up to 3 months.

Serving ideas

Serve the carnitas in warm flour tortillas with your favorite toppings, such as shredded lettuce, diced tomatoes, avocado, or a squeeze of lime.

The creamy sauce pairs beautifully with the bright, fresh toppings. You can also serve it over rice, quinoa, or a bed of greens for a low-carb option.

For a complete meal, set up a taco bar with the carnitas, warm tortillas, and an array of toppings like salsa, guacamole, cilantro, and pickled onions.

This is a great way to feed a crowd, as everyone can customize their own plate. The dish is also delicious on its own, served in a bowl with a spoon.

Frequently asked questions

Recipe card

Slow-Cooker Pork Carnitas with Monterey Jack and Pinto Beans

Prep 15 minCook 8 hRest 10 minTotal 8 h 25 minServes 8

Ingredients

• 3 lb pork shoulder, cut into 1-inch chunks
• 1 oz taco seasoning mix (about 2 tbsp)
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup chunky salsa
• 1/2 cup sour cream
• 2 cups shredded Monterey Jack cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).

Contains: milk

Estimated nutrition per serving

Calories

485

Protein

34 g

Carbohydrates

18 g

Fat

31 g

Fiber

4 g

Sugar

4 g

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