Description

This Slow Cooker Chipotle Pineapple Carnitas recipe delivers tender, flavorful pork with a sweet and smoky twist. Using a combination of chipotle peppers, crushed pineapple, and warm spices, this dish is slow-cooked to perfection, making it an effortless and delicious meal perfect for tacos or as a main dish. The pork is juicy and flavorful, complemented beautifully by fresh toppings like queso fresco, red onion, and cilantro, ideal for a casual street-taco style dinner.

Ingredients

Scale

Main Ingredients

3 lbs pork roast (bone-in picnic roast or pork shoulder)
1 20 oz can crushed pineapple
2-3 adobo peppers in chipotle sauce, diced
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon cinnamon
Optional: 1/2-1 teaspoon liquid smoke

For Serving

~18 corn tortillas
Queso fresco (usually comes in a 10oz round)
1 red onion, diced
A bunch of cilantro, chopped

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Instructions

Prepare the spice mixture: In a large bowl, mix together the crushed pineapple, diced chipotle peppers, oregano, cumin, chili powder, salt, cinnamon, and if using, liquid smoke until thoroughly combined to create a flavorful sauce.
Arrange pork in slow cooker: Place the pork roast into the slow cooker. Pour the pineapple and spice mixture evenly over the top of the roast, making sure it is well covered. Cover the slow cooker with its lid.
Slow cook the pork: Set the slow cooker to low and cook the pork for 6 to 7 hours. The long slow cooking process will tenderize the meat and infuse it with the spices and pineapple flavors.
Shred the carnitas: Just before serving, remove the pork roast and shred it using two forks. Return the shredded pork to the juices in the slow cooker and let it rest for a few minutes to absorb additional flavor and moisture.
Serve street taco style: Warm the corn tortillas and assemble tacos by filling them with the shredded carnitas. Top with crumbled queso fresco, diced red onions, and chopped cilantro for an authentic and delicious finish.

Notes

Using a bone-in pork shoulder or picnic roast yields the most flavorful and tender carnitas.
Adjust the quantity of chipotle peppers according to your desired level of spiciness.
If you do not have liquid smoke, you can omit it; the chipotle peppers provide plenty of smokiness.
For crispy carnitas, after shredding, pan-fry the meat briefly in a hot skillet before serving.
Leftover carnitas can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.