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-inspired mexican (gluten-free) ready in about 495 minutes pairs large, diced onion, minced garlic, dried oregano 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 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.
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
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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Carnitas with Pineapple Salsa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, diced onion from drying out.
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.
