Slow-Cooked Carnitas with Pineapple Salsa

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Shredded pork shoulder slow-cooked until fall-apart tender, topped with a sweet and spicy pineapple salsa for a vibrant twist. This Mexican recipe (gluten-free), ready in about 495 minutes, pairs pork shoulder, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, trimmed of excess fat and cut into 1-inch cubes pork shoulder
• 1 large, diced onion
• 4 cloves, minced garlic
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 cup chicken broth
• 1/4 cup lime juice
• 1/2 cup, diced pineapple
• 1/4 cup, finely diced red onion
• 1, seeded and finely diced jalapeño
• 1/4 cup, chopped cilantro
• to taste salt

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Instructions

1. Step 1: In a slow cooker, combine 2 lbs cubed pork shoulder, 1 diced large onion, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp ground cumin, 1/2 tsp cayenne pepper, 1 cup chicken broth, and 1/4 cup lime juice. Stir to combine.
2. Step 2: Cover and cook on low for 8 hours or until the pork is fork-tender.
3. Step 3: Remove the pork from the slow cooker and shred with two forks. Return the shredded pork to the slow cooker and mix with the cooking liquid. Cook for an additional 30 minutes on low to allow flavors to meld.
4. Step 4: For the pineapple salsa, in a bowl, combine 1/2 cup diced pineapple, 1/4 cup finely diced red onion, 1 seeded and finely diced jalapeño, 1/4 cup chopped cilantro, and salt to taste. Stir to combine.