Sheet Pan Carnitas Tacos with Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Juicy shredded pork carnitas roasted on a sheet pan, served in warm tortillas topped with a fresh and tangy pineapple salsa. This Mexican-inspired pork recipe, ready in about 200 minutes, pairs pork shoulder, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 lbs, cut into 3-inch chunks pork shoulder
• 1/2 cup, freshly squeezed orange juice
• 1/4 cup lime juice
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tbsp chili powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 12 small corn tortillas
• 1 cup, finely diced pineapple
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1/4 tsp salt for salsa

Instructions

1. Step 1: Preheat oven to 300°F. In a large bowl, combine 2 lbs pork shoulder chunks, 1/2 cup fresh orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 1 tbsp chili powder, 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp olive oil. Toss well to coat.
2. Step 2: Spread the pork mixture evenly on a rimmed sheet pan. Roast in preheated oven for 3 hours, turning the pork once halfway through, until the meat is tender and easily shredded.
3. Step 3: Meanwhile, prepare pineapple salsa by mixing 1 cup finely diced pineapple, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, 1 small minced jalapeño (seeded for less heat), and 1/4 tsp salt in a bowl. Refrigerate until ready to serve.
4. Step 4: Remove pork from oven and shred with two forks directly on the sheet pan.
5. Step 5: Warm 12 small corn tortillas in a dry skillet over medium heat for 20 seconds per side.
6. Step 6: Assemble tacos by spooning shredded carnitas onto each tortilla and topping with pineapple salsa. Serve immediately for a vibrant, flavorful meal.