Smoky Chipotle Carnitas Tacos with Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

Slow-cooked pork shoulder infused with smoky chipotle and citrus spices, topped with a fresh pineapple salsa for vibrant street food flavors. This mexican-inspired tacos & burritos ready in about 170 minutes blends cut into 2-inch chunks pork shoulder, orange juice, lime juice 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 420 calories and feeds 4, 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, cut into 2-inch chunks pork shoulder
• 2 peppers, minced chipotle peppers in adobo
• 1 cup orange juice
• 1/4 cup lime juice
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 4, minced garlic cloves
• 1 medium, diced onion
• 2 tbsp olive oil
• 1 cup, diced fresh pineapple
• 1/4 cup chopped cilantro
• 1 small, seeded and minced jalapeño
• 8 small corn tortillas
• to taste salt
• to taste black pepper

Instructions

1. Step 1: In a large bowl, combine 2 lbs pork shoulder chunks, 2 minced chipotle peppers in adobo, 1 cup orange juice, 1/4 cup lime juice, 1 tbsp ground cumin, 1 tsp dried oregano, 4 minced garlic cloves, and salt and black pepper to taste. Marinate for at least 30 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 diced medium onion and sauté for 3-4 minutes until translucent and fragrant.
3. Step 3: Add the marinated pork and its juices to the skillet. Reduce heat to medium-low, cover, and simmer gently for 2 hours, stirring occasionally, until the pork is tender and shreds easily.
4. Step 4: While pork cooks, combine 1 cup diced fresh pineapple, 1/4 cup chopped cilantro, and 1 minced jalapeño in a small bowl to make pineapple salsa. Set aside.
5. Step 5: Once pork is tender, shred it with two forks in the skillet and cook uncovered over medium heat for 5-7 minutes until edges become crispy and caramelized.
6. Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Step 7: Assemble tacos by spooning generous portions of smoky chipotle pork carnitas onto each tortilla and topping with pineapple salsa. Serve immediately.