📋 Crock Pot Pork Pineapple Carnitas Recipe
These Crock Pot Pork Pineapple Carnitas are not only healthier than your typical carnitas, they are dairy-free and can be made ww friendly and gluten-free. If you love pulled pork, you’ll love carnitas (the Mexican version of Pulled Pork)! Loaded with grilled pineapple, red onion, and cilantro, they are spicy, fresh, and delicious!
Servings 8 people
Calories 362kcal
Equipment
Ingredients
- 2 kg (4 lb) pork shoulder pork butt, skinless, boneless (5lb/2.5kg bone in
- ½ - 212ml can of chipotle pepper in adobo sauce *Roland's and La Costena brands are gluten-free and can be ordered from Amazon (if you can't find it in stores)
- ½ teaspoon cumin powder
- 1 teaspoon garlic chopped (or use jarred minced garlic)
- lime (the juice from 1 lime)
- 1 cup BBQ Sauce
- 1 cup pineapple, diced * if using canned, drain liquid
Filling
- 8 pineapple rings half inch thick, if using canned (drained and patted dry) or use fresh
- 1 red onion, chopped peeled and cut into rings
- 2 tablespoon fresh cilantro chopped
- 1 to 2 tablespoon olive oil
- 8 tortillas warm, if desired
Instructions
- Combine chipotle with adobo sauce, cumin, garlic, lime juice, and the pineapple cubes (diced pineapple) in a blender.½ - 212ml can of chipotle pepper in adobo sauce, ½ teaspoon cumin powder, 1 teaspoon garlic, lime (the juice from 1 lime), 1 cup pineapple, diced
- Blend until smooth - about 45 seconds to 1 minute or until smooth.
- Mix together with BBQ Sauce.1 cup BBQ Sauce
- Spray slow cooker/crockpot with non-stick cooking spray and place the pork (fat side up) in a slow cooker.2 kg (4 lb) pork shoulder
- Pour the sauce over the meat.
- Slow Cook on low for 10 hours or on high for 6 hours. * I use low, as I prefer the results of a really long, slow cook.
- Remove pork from slow cooker with a slotted spoon and let cool slightly. Remove any fat or bone (you will also be removing a little when you shred the pork, but most of it just falls off during the cooking process. Then shred using two forks. If you have never shredded pork before, SEE VIDEO IN RECIPE NOTES FOR INSTRUCTIONS!
- Skim any visible fat off the top , then drain sauce from slow cooker through a sieve and set aside. Discard the remnants.Â
To Crisp:
- Heat 1 tablespoon of oil in a large non stick pan or well seasoned skillet over high heat. * You will need at least 2 frying pans to spread it out evenly - don't overcrowd the pan. Alternatively, you could use a Dutch oven.1 to 2 tablespoon olive oil
- Mix 2 tablespoon of the sauce to pork and mix until combined.
- In the pan, drizzle over some sauce from the slow cooker and freshly squeezed lime or a little pineapple juice (about a tbsp).
- Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
- Remove meat from skillet and add in at least 2 more tbsp's of the sauce. If you like it really spicy, add more. *You can discard any remaining sauce or use it for whatever you like.Â
Topping/filling:
- Meanwhile, coat the onion and pineapple rings with olive oil and grill in a frying pan and set aside. *You can do this in a frying pan or on an indoor or outdoor grill.8 pineapple rings, 1 red onion, chopped
- Divide the shredded meat evenly between the tortillas and add the grilled pineapple and onion (whole or chopped) and chopped cilantro on top. Serve immediately.2 tablespoon fresh cilantro, 8 tortillas
Notes
Expert Recipe Tips
- Choose the right cut for flavor and texture. Pork shoulder (also called pork butt) is ideal because it has the perfect balance of fat and connective tissue for tender, juicy carnitas. If you must use leaner cuts like pork loin or tenderloin, monitor the cooking time closely to avoid dryness.
- Add extra fat if using lean cuts. A splash of lard, bacon drippings, or even olive oil can help compensate for the lower fat content in leaner pork, keeping the meat moist and flavorful.
- Cook low and slow for the best results. Whether using a slow cooker, oven, or stovetop, gentle heat over a longer time allows the collagen in the pork shoulder to break down, resulting in melt-in-your-mouth texture.
- Don’t skip the caramelization step. After shredding, crisping the pork in a hot skillet or under the broiler adds authentic texture and flavor.
- Save the cooking liquid. Toss the shredded pork back into the juices before crisping to keep it extra moist and flavorful.
- Gluten- free- I have made this completely gluten-free using gluten-free tortillas (or corn tortillas, gluten-free cumin, chipotle in adobo sauce (*Roland's and La Costena brands are gluten-free and can be ordered from Amazon -if you can't find it in stores) )and gluten-free BBQ sauce.
- Pineapple - you can use fresh or canned pineapple
- Toppings - I like to use pineapple and red onion, but you can use your favorite toppings instead. I also like to add a little lime zest, as well as a drizzle of lime juice.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 33g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 553mg | Potassium: 598mg | Fiber: 1g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 6.8mg | Calcium: 62mg | Iron: 2.7mg
