Slow-Roasted Pork Carnitas with Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender shredded pork shoulder with crispy edges, served with a sweet-tart pineapple salsa for bright contrast. This mexican ready in about 215 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 380 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.

★ 4.4 (10 ratings) Prep: 20 min Cook: 195 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F. In a bowl, mix 1/4 cup orange juice, 2 tablespoons lime juice, 1 tablespoon ground cumin, 1 tablespoon chili powder, 2 teaspoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper; set aside.
  2. Step 2: Place 2 pounds pork shoulder in a roasting pan and pour the spice mixture evenly over the meat, rubbing to coat. Add 1/4 cup water to the pan to prevent burning.
  3. Step 3: Cover the pan with foil and roast for 3 hours, or until pork is very tender and easily shreds with a fork.
  4. Step 4: While pork roasts, combine 1 cup diced pineapple, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt for the salsa.
  5. Step 5: Remove pork from oven, let rest for 10 minutes. Shred pork with two forks, return to pan, and add 1/4 cup vegetable oil; toss to coat. Cook uncovered for 15 minutes at 350°F to crisp edges.
  6. Step 6: Serve shredded pork with pineapple salsa on top.

Frequently asked questions

How long does Slow-Roasted Pork Carnitas with Pineapple Salsa take to make?

Total time is about 215 minutes (20 min prep + 195 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-Roasted Pork 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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Roasted Pork 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-Roasted Pork 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.

What goes well with Slow-Roasted Pork Carnitas with Pineapple Salsa?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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