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.