Grilled Carnitas Tacos with Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Slow-cooked pork shoulder becomes tender and flavorful, served with a sweet and tangy pineapple salsa for a perfect balance of flavors. This mexican ready in about 120 minutes blends trimmed of excess fat pork shoulder, tablespoons olive oil, diced onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, trimmed of excess fat pork shoulder
• 2 tablespoons olive oil
• 1, diced onion
• 4 cloves, minced garlic
• 2 tablespoons cumin
• 1 tablespoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup orange juice
• 1/4 cup apple cider vinegar
• 1 cup, diced pineapple
• 1/2, finely diced red onion
• 1, seeded and finely diced jalapeño
• 1/4 cup, chopped cilantro
• 8 corn tortillas

Instructions

1. Step 1: In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the diced onion and cook for 5 minutes until softened. Add minced garlic, 2 tablespoons cumin, 1 tablespoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring for 1 minute until fragrant.
2. Step 2: Add the pork shoulder, 1/4 cup orange juice, and 1/4 cup apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours until the pork is fork-tender.
3. Step 3: Remove pork and shred with two forks. Return to the skillet and simmer for an additional 10 minutes to absorb the flavors. Keep warm.
4. Step 4: In a bowl, combine 1 cup diced pineapple, 1/2 finely diced red onion, 1 seeded and finely diced jalapeño, and 1/4 cup chopped cilantro. Season with a pinch of salt and a squeeze of lime juice.
5. Step 5: Warm the corn tortillas in a dry skillet for 30 seconds per side. Assemble tacos with shredded pork and pineapple salsa, and serve with lime wedges.