Slow-Cooked Carnitas with Pineapple Salsa
Shredded pork shoulder slow-cooked until fall-apart tender, topped with a sweet and spicy pineapple salsa for a vibrant twist. This mexican (gluten-free) ready in about 495 minutes blends large, diced onion, minced garlic, dried oregano 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 350 calories and feeds 6, 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
- 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Cover and cook on low for 8 hours or until the pork is fork-tender.
- 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.
- 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.
Frequently asked questions
How long does Slow-Cooked Carnitas with Pineapple Salsa take to make?
Total time is about 495 minutes (15 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Carnitas with Pineapple Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Slow-Cooked Carnitas with Pineapple Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Carnitas with Pineapple Salsa for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked Carnitas with Pineapple Salsa gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
