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Slow Cooker Pineapple Pork Carnitas are a sweet twist on traditional carnitas. Cooked in pineapple juice along with onions and peppers this is all ready to go into a tortilla!
While visiting St Augustine one year we ate at this great Mayan place which had some really interesting food. It was possibly the best food we had in the South. My husband and I got two different dishes to split and they were both incredible but by far my favorite was the Pineapple Pork Carnitas.
After our trip I was dying to make them and after a few attempts I finally got it figured out and it was awesome. I make them in my trusty ol’ slow cooker which makes almost any meal better when you can throw it in and walk away. My favorite part about this slow cooker is that it’s got 4 settings so I can set it and know it will go to warm and not overcook the food! Sweet!
This is also a great dish to make for a crowd using a pork shoulder roast which is one of the larger roasts you can buy but it is also a fairly inexpensive cut of meat. Cooking the pork in pineapple juice gives this pork some incredible flavor and makes it so tender! My kids who still seem wary of most meats absolutely love this dish. I think the pineapple gives it a really kid friendly flavor.
Serve this with tortillas, my personal choice is corn tortillas but my family prefers flour. My favorite sides to pair with this are Corn with Cumin Butter & Queso Fresco, Cuban Style Black Beans and Cilantro Lime Rice. Or if it suits your taste more you can always go with refried beans and Mexican rice.
Hope you enjoy this dish and maybe someday you get to make a trip to St Augustine!
Pineapple Pork Carnitas
- 2-3 lbs pork roast
- 1 green pepper , sliced
- 1 red pepper , sliced
- 1 onion , sliced
- 1 Tbsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 3/4 tsp cumin
- 3/4 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4-1 tsp red pepper (optional, and to taste)
- 1 20 oz can crushed pineapple , do not drain
- 1 4 oz can green chilis
- 1 cup pineapple juice
Place bell peppers and onion on bottom of crock pot and place the pork roast on top. In a small bowl combine spices. If you want heat add the red pepper, I prefer it without but my dad said he missed the heat. Totally your choice. Sprinkle the spices over the roast. Spread the cans of crushed pineapple and green chilis over the top of the roast. Pour pineapple juice over everything. Cook on low for 6-7 hours. Shred the meat in the crock pot. Cook for another 1-2 hours.