Slow Cooker Ranch Carnitas Tacos with Pepper Jack Cheese
Tender, seasoned pork shoulder slow-cooked until it falls apart, creating succulent carnitas with a zesty twist. The meat is seasoned with cumin and Italian dressing, then braised in chicken broth for hours until fork-tender. Served in warm flour tortillas with melted pepper jack cheese, fresh pico de gallo, and a drizzle of ranch dressing, these tacos offer a fusion of Mexican flavors with American comfort food appeal. Perfect for busy weeknight dinners or casual entertaining, this budget-friendly recipe transforms an inexpensive cut of pork into a crowd-pleasing meal that's both satisfying and flavorful.
Ingredients
- 2 pounds pork shoulder
- salt and pepper, to taste
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- 3 tablespoons Kraft Zesty Italian Dressinglime juice + olive oil + garlic powder2 tbsp lime juice + 1 tbsp oil + 1 tsp garlic powder
More traditional carnitas flavor
- 1 cup chicken broth
- 12 flour tortillas
- 4 slices Kraft Pepper Jack Natural Slices Cheese
- ½ cup Kraft Classic Ranch Dressing
- 1 recipe pico de gallo
Instructions
- 1
Rinse and dry the pork shoulder, then sprinkle with salt, pepper, and cumin
- 2
Mix the Italian dressing with olive oil and pour over the seasoned pork
- 3
Place pork in slow cooker and pour chicken broth over top
- 4
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours
- 5
Remove tender meat and shred with two forks
- 6
Return shredded pork to slow cooker to absorb the cooking liquid
- 7
Make pico de gallo according to recipe
- 8
Heat flour tortillas between paper towels in microwave for 30 seconds
- 9
Assemble tacos with 2 to 3 tablespoons pork, cheese, pico de gallo, and ranch dressing
Tips
For extra flavor, sear the seasoned pork shoulder in a hot skillet before adding to the slow cooker
Save some of the cooking liquid to keep leftovers moist when reheating
Warm tortillas on a dry skillet for 30 seconds per side for better texture than microwaving
Good to Know
Refrigerate assembled tacos immediately and consume within 2 days. Store components separately for up to 4 days.
Cook pork up to 3 days ahead and reheat with reserved cooking liquid. Prepare pico de gallo day before.
Serve immediately while tortillas are warm and cheese is melted. Provide extra ranch and hot sauce on the side.
Common Mistakes
Don't skip the rest period after shredding to avoid dry meat
Avoid overcooking on high heat which can make pork tough
Substitutions
Gluten-Free Swaps
General Alternatives
More traditional carnitas flavor
FAQ
Can I freeze the cooked carnitas?
Yes, freeze shredded pork with some cooking liquid for up to 3 months. Thaw overnight and reheat gently with added broth if needed.
What if I don't have Italian dressing?
Mix 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon garlic powder, and 1/2 teaspoon oregano as a substitute.
How do I know when the pork is done?
The meat should easily shred with forks and have an internal temperature of at least 190°F for optimal tenderness.