Crockpot Carnitas with Roasted Pineapple – Easy, Flavor-Packed Meal Prep!
If you’re looking for a meal that’s ridiculously easy, packed with flavor, and perfect for meal prep, you’ve just found it. These slow-cooked carnitas are tender, juicy, and finished in the oven for that irresistible crispy edge. Oh, and let’s not forget the roasted pineapple chunks that add the perfect balance of sweetness. Trust me—once you try this, you’ll be making it on repeat!
Creator: Leslie Stokes
Why You’ll Love This Recipe:
Minimal effort, maximum flavor – The slow cooker does the heavy lifting!
Crispy edges without deep frying – A quick broil gives you that classic carnitas texture.
Sweet & smoky combo – Roasting the pork with fresh pineapple takes it next level.
Meal prep friendly – Make it once and enjoy it all week!
How I Serve It
In the video, I pile these crispy carnitas over a dreamy bowl of cilantro lime rice with:
• Mashed avocado (because obviously)
• Micro greens for that fresh crunch
• Pickled onions for a tangy bite
• Chipotle aioli (a must-have!)
But if you want to switch it up, here are some other amazing ways to serve carnitas:
Other Serving Ideas:
• Tacos: Corn tortillas, cotija cheese, salsa verde, and fresh lime.
• Burrito Bowl: Over cauliflower rice with black beans and roasted veggies.
• Lettuce Wraps: A low-carb option with avocado crema and extra lime.
• Breakfast Hash: Toss it with crispy potatoes and top with a fried egg.
• Quesadillas: Stuff it into a crispy tortilla with Monterey Jack cheese.
meal prep tips
• Store It Right: Keep the carnitas in an airtight container in the fridge for up to 4 days. Freeze for longer storage.
• Reheat for Crispy Perfection: Pop it under the broiler for a few minutes to bring back that crispy edge.
• Double It Up: This recipe is perfect for batch cooking—make extra and freeze half!
• Use It in Different Meals: Change up the toppings and sides so it doesn’t feel like the same meal every day.
If you try this, tag me—I love seeing your creations! What’s your favorite way to eat carnitas? Let me know in the comments!
Slow Cooker Carnitas with Roasted Pineapple
If you’re looking for a meal that’s ridiculously easy, packed with flavor, and perfect for meal prep, you’ve just found it. These slow-cooked carnitas are tender, juicy, and finished in the oven for that irresistible crispy edge. Oh, and let’s not forget the roasted pineapple chunks that add the perfect balance of sweetness. Trust me—once you try this, you’ll be making it on repeat!
Equipment
- slow cooker or instant pot
Ingredients
- 3 –4 lbs pork shoulder or butt, cut into large chunks
- 1 tbsp salt
- 2 tsp black pepper
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- ½ tsp cinnamon
- 1 cup orange juice
- ¼ cup lime juice
- ¼ cup chicken broth
- 4 cloves garlic minced
- 1 small onion sliced
- 1 cup fresh pineapple chunks
Let's Make It
- Prep the Pork: Place the pork chunks directly into the crockpot. Sprinkle the salt, pepper, cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, and cinnamon over the meat. Toss to coat.
- Slow Cook: Add the orange juice, lime juice, chicken broth, minced garlic, and sliced onion. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is tender and easily shredded.
- Shred & Broil: Preheat the oven to 450°F. Transfer the shredded pork to a baking sheet, spreading it out evenly. Add the fresh pineapple chunks on top. Drizzle a bit of the cooking juices over the meat.
- Roast for Crispy Edges: Broil for 8–10 minutes, tossing halfway through, until the pork and pineapple are caramelized and slightly crispy.
- Serve: Enjoy in tacos, burrito bowls, or over rice with fresh cilantro, pickled onions, and lime wedges.
Nutrition Facts
estimated macros for the carnitas bowl with the cilantro lime rice, mashed avocado, micro greens and chipotle aioli
612 calories
43 g protein
52 g carbs
27 g fat
