Sheet Pan Smoky Pork Carnitas with Charred Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender pork carnitas roasted with smoky spices on a sheet pan, paired with a bright and tangy charred pineapple salsa for tacos or bowls. This mexican-inspired pork ready in about 60 minutes pairs pork shoulder, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, 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 pounds, cut into 2-inch chunks pork shoulder
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh lime juice
• 1 small, cut into 1-inch chunks pineapple
• 1/4 cup, finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 small, seeded and finely chopped jalapeño
• 1 tbsp olive oil for salsa
• 1/4 tsp salt for salsa

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 pounds of 2-inch pork shoulder chunks with 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Spread the seasoned pork evenly on a large rimmed baking sheet. Roast for 40 minutes, turning halfway, until edges are crispy and pork is tender.
3. Step 3: While the pork roasts, heat a grill pan over medium-high heat. Toss 1 small pineapple cut into 1-inch chunks with 1 tbsp olive oil and a pinch of salt. Grill the pineapple for 3-4 minutes per side until charred and caramelized.
4. Step 4: In a bowl, combine the charred pineapple with 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1 small seeded and finely chopped jalapeño, and 2 tbsp fresh lime juice. Mix well.
5. Step 5: Remove pork from oven, squeeze 2 tbsp fresh lime juice over it, and toss gently. Serve the pork carnitas topped with the charred pineapple salsa.