Easy, juicy, and bursting with flavor—just throw it all in and let it cook!
Hey, friend!
If you’re looking for a meal that takes hardly any effort but tastes like you worked magic in the kitchen, this is it. These Slow Cooker Pineapple Pork Carnitas are sweet, savory, and fall-apart tender. Just set it and forget it—your house will smell amazing, and dinner basically cooks itself.
This is one of those recipes that feels fancy but is secretly super easy. We make it a lot on Sundays, and it’s always a hit for tacos, burrito bowls, or stuffing into baked potatoes. Let’s make it together!
What You’ll Need
- 3–4 lbs pork shoulder (also called pork butt), trimmed and cut into big chunks
- 1 ½ cups pineapple chunks (fresh or canned, drained)
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 orange
- Juice of 1 lime
- ½ cup chicken broth
Pro Tips
- Trim extra fat from the pork before slow cooking—it still gets tender without being greasy.
- Don’t skip the pineapple! It helps tenderize the meat and adds just the right sweetness.
- Crisp it at the end under the broiler for those crispy edges you get at a taco truck.
- Use a slotted spoon to serve—there’s a lot of juicy goodness, but you don’t want soggy tortillas.
- Freezes like a dream—make a double batch and freeze half!
Tools You’ll Need
- Slow cooker
- Knife & cutting board
- Small bowl (for mixing spices)
- Citrus juicer (optional)
- Slotted spoon
- Baking sheet (for broiling)
Substitutions & Variations
- No pineapple? Use mango or even apple juice for a similar sweetness.
- No pork? Chicken thighs work great too!
- Add heat: Toss in a diced jalapeño or a splash of hot sauce.
- Want it smoky? Add a chipotle pepper in adobo sauce.
Make Ahead Tips
- You can prep everything the night before—just toss all the ingredients in the slow cooker insert, cover, and refrigerate. In the morning, pop it into the cooker and go!
Servings & Time
Makes: 6–8 servings
Cook Time: 8 hours on low or 5 hours on high
Why I Love This Recipe
This one’s been in our weekend rotation for years. It started as a “throw it together and see what happens” situation, and now it’s a favorite.
Here’s why I keep coming back to it:
- The pork is so tender, it falls apart with a fork.
- The pineapple adds this surprising burst of sweetness that balances the smoky spices.
- It’s zero stress—dump and go.
- You can use it in tacos, bowls, nachos, sliders… anything!
- The leftovers might be even better the next day.
Why This Recipe Works (Quick Science)
- Pineapple contains bromelain, an enzyme that helps break down tough meat fibers, making the pork super tender.
- Low and slow cooking allows the collagen in pork shoulder to melt, making the meat juicy and shreddable.
- The acidity from citrus balances the fat and adds brightness.
- A quick broil at the end creates that perfect contrast of crispy edges and tender inside.
Instructions
Step 1: Load and Season Everything
Place pork chunks into the slow cooker. Sprinkle over chili powder, cumin, smoked paprika, salt, and pepper. Add in chopped onion, minced garlic, pineapple chunks, orange juice, lime juice, and chicken broth. Mix lightly to coat.
Step 2: Cook
Cover and cook on LOW for 8 hours or HIGH for 5 hours, until pork is fall-apart tender.
Step 3: Shred the Pork
Remove pork to a large bowl and shred it with two forks. It should fall apart easily.
Step 4: Crisp It
Optional but amazing—spread shredded pork on a baking sheet and broil for 5–8 minutes until the edges are browned and crispy.
Step 5: Serve and Enjoy!
Use a slotted spoon to serve your crispy carnitas in warm tortillas or bowls. Top with fresh cilantro, lime wedges, salsa, or whatever you love. Load it up taco-style, pile it onto rice, or even make sliders. You’ve got options!
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months.
- Reheat: Warm in a skillet or microwave, and broil again if you want those crispy bits back.
Common Mistakes
- Not trimming fat: Too much fat can make it greasy.
- Skipping the broil: You’ll miss out on that amazing texture.
- Using too much juice: You want it moist, not soupy.
- Cooking it too short: It really needs time to become tender—be patient!
What to Serve With
- Warm tortillas
- Cilantro-lime rice
- Pickled red onions
- Avocado or guacamole
- Fresh salsa
- Black beans or refried beans
Meal Plan Ideas
- Taco Night: Load into tortillas with toppings.
- Carnitas Bowls: Serve over rice with beans and veggies.
- Nacho Night: Pile on chips with cheese and bake.
- Burrito Meal Prep: Wrap in tortillas and freeze.
- Carnitas Sliders: On mini buns with slaw!
FAQ
Can I make this with chicken?
Yes! Chicken thighs work best and cook even faster—4 hours on low.
Can I cook this in the oven instead?
Yep. Cover and bake at 325°F for 3–4 hours in a Dutch oven.
Do I have to use pineapple?
Nope. You can sub mango or apple juice, but pineapple gives the best flavor.
Can I make this spicy?
Totally. Add a chopped jalapeño or chipotle pepper for heat.
Let’s Get Cooking!
This Slow Cooker Pineapple Pork Carnitas recipe is the kind of thing you make once and end up making again and again. It’s easy, flavorful, and super versatile. I’d love to hear how it turns out for you! Leave a comment below with your thoughts or questions—can’t wait to chat!
🌮🍍 Let’s get those tortillas ready!
