Slow Cooker Carnitas (With The Best Pineapple Salsa)
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Slow Cooker Carnitas (With The Best Pineapple Salsa)
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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.
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Ingredients
for the pineapple cilantro salsa
- 1 can pineapple tidbits
- ½ cup cilantro diced, fresh leaves
- ¼ cup red onion diced
- 1 lime juice and zest
- 1 jalapeño diced, optional for heat, fresh
- salt to taste
- black pepper to taste
for the carnitas
- 2½ lbs pork shoulder or pork butt
- salt to taste
- black pepper to taste
- 1 tbsp oregano dried
- 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.
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