Slow Cooker Carnitas (With The Best Pineapple Salsa)
- DFDairy-Free
- GFGluten-Free
- LCLow Carb
- SFSugar Free
We have been making our carnitas in the slow cooker for many years and they always turn out perfectly. With this simple recipe for Mexican pulled pork, we are then topping carnitas with the best pineapple cilantro salsa in the whole wide world of tacos! These carnitas are crispy, juicy, and irresistibly delicious.
Ingredients
for the pineapple cilantro salsa
- 1 can pineapple tidbits
- ½ cup fresh cilantro leaves, diced
- ¼ cup red onion, diced
- 1 lime, juice and zest
- 1 fresh jalapeño, diced, optional for heat
- salt and pepper, to taste
for the carnitas
- 2½ lbs pork shoulder (pork butt)
- salt and pepper, to taste
- 1 tbsp dried oregano
- 2 tsp cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil, divided
- 1 tbsp garlic
- 1 small onion, chopped
- 1 jalapeño, seeded and ribs removed, chopped
- ½ cup orange juice
Instructions
- Start by making the salsa; In a medium bowl, combine the diced pineapple, 1 tbsp reserved pineapple juice, onion, jalapeño cilantro, and lime juice. Season to taste and chill until ready to use.
- Rinse and dry the pork shoulder. Mix the oregano, cumin, smoked paprika, salt, and pepper with 1 tbsp olive oil and rub all over the pork. Place the pork into a slow cooker and top with the onion, jalapeño, garlic, and orange juice. Cover and cook on low for 8 to 10 hours or on high 4 hours.
- Once the meat is tender, remove from the slow cooker and let cool slightly before pulling apart with a fork. In a large skillet, heat 1 tbsp olive oil over high heat. Working in batches, press the carnitas into the skillet and fry until crispy on one side. Serve with warmed tortillas and pineapple cilantro salsa to top.