Zesty Pineapple Carnitas

Name: Zesty Pineapple Carnitas
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
Ingredients: 3 lbs boneless pork shoulder; 1 tbsp salt; 1 tsp black pepper; 1 tbsp ground cumin; 1 tbsp dried oregano; 2 tsp chili powder; 1 large onion, chopped; 4 cloves garlic, minced; 1 cup fresh pineapple juice; 1 cup chicken broth; 1 jalapeño, sliced; 1 cup diced pineapple; 2 tbsp lime juice; 12 small corn tortillas; 1/2 cup chopped cilantro; 1/2 cup diced red onion; 1/2 cup crumbled queso fresco

🕒 Prep: 15 min

🔥 Cook: 8 hours

🍽 Serves: 8

★★★★★

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Zesty Pineapple Carnitas bring a burst of flavor to your table with tender, juicy pork shoulder that's been slow-cooked to perfection. Infused with the sweetness of pineapple and a hint of spice, it's a fresh twist on a classic favorite!

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Ingredients for Zesty Pineapple Carnitas

Pork shoulder is the star of this dish, providing rich flavor and tenderness when slow-cooked. Salt and black pepper are the essential seasonings, enhancing the pork's natural taste. The warm, earthy tones of ground cumin and dried oregano add depth, while chili powder brings a subtle heat. Onion and garlic lay a savory foundation, and fresh pineapple juice injects a sweet, tangy note. Chicken broth keeps the meat moist and flavorful. Jalapeño slices introduce a spicy kick, balanced by the natural sweetness of diced pineapple. Finally, a splash of lime juice brightens everything up at the end.

Tips & Tricks

For extra crispy edges, spread the shredded pork on a baking sheet and broil for a few minutes before serving.
Use a slow cooker liner for easy cleanup.
Adjust the spice level by adding more or fewer jalapeño slices according to your taste.

Serving Suggestions

Pair these Zesty Pineapple Carnitas with a side of Mexican-style street corn or a fresh avocado salad. For a complete meal, consider serving alongside a scoop of cilantro lime rice or black beans. A refreshing pineapple margarita or agua fresca would make a perfect beverage choice!

Frequently Asked Questions

Can I use canned pineapple juice?: Yes, canned pineapple juice works just fine if fresh is not available.
How do I store leftovers?: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
What can I use instead of pork shoulder?: Pork butt or Boston butt are great alternatives if pork shoulder is not available.

Zesty Pineapple Carnitas Recipe Walkthrough

Start by generously seasoning the pork shoulder with salt, pepper, cumin, oregano, and chili powder. Really rub those spices in to help them penetrate the meat. Next, in your trusty Dutch oven or slow cooker, spread out the chopped onion and minced garlic across the bottom. This forms a flavorful bed for the pork.

Now, gently place the seasoned pork shoulder on top of the onions and garlic. Pour the pineapple juice and chicken broth over the meat, ensuring it's well submerged in this tasty liquid. Scatter the jalapeño slices and diced pineapple around the pork for those bursts of flavor. Cover it up and let it cook on low heat for about 6 to 8 hours. You'll know it's ready when the pork is tender and falls apart easily.

Once done, carefully lift the pork out of the pot and shred it using two forks. This part is incredibly satisfying! Return the shredded pork to the pot, add a squeeze of lime juice, and mix everything to make sure the pork soaks up all those juices. Serve your carnitas on warm corn tortillas, garnished with a sprinkle of chopped cilantro, diced red onion, and a crumble of queso fresco.

Why You'll Love This Recipe

Perfect balance of sweet and spicy flavors.
Easy to prepare with minimal hands-on time.
Great for feeding a crowd or meal prepping for the week.
Versatile enough for tacos, burritos, or bowls.

Ingredients

3 lbs boneless pork shoulder

1 tbsp salt

1 tsp black pepper

1 tbsp ground cumin

1 tbsp dried oregano

2 tsp chili powder

1 large onion, chopped

4 cloves garlic, minced

1 cup fresh pineapple juice

1 cup chicken broth

1 jalapeño, sliced

1 cup diced pineapple

2 tbsp lime juice

12 small corn tortillas

1/2 cup chopped cilantro

1/2 cup diced red onion

1/2 cup crumbled queso fresco

Step-by-step Instructions

1. Season the pork shoulder with salt, pepper, cumin, oregano, and chili powder.

2. In a large Dutch oven or slow cooker, place the chopped onion and minced garlic at the bottom.

3. Lay the seasoned pork shoulder on top of the onions and garlic.

4. Pour the pineapple juice and chicken broth over the pork.

5. Add the sliced jalapeño and diced pineapple to the mixture.

6. Cover and cook on low heat for 6-8 hours or until the pork is tender and easily shredded.

7. Once cooked, remove the pork from the pot and shred it using two forks.

8. Return the shredded pork to the pot, add lime juice, and mix well to incorporate the juices.

9. Serve the carnitas on warm corn tortillas, topped with chopped cilantro, diced red onion, and crumbled queso fresco.

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