Pineapple Pork Carnitas in a tortilla served alongside cilantro lime rice and black beans.
Print Recipe
5 from 1 vote

Pineapple Pork Carnitas

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!
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main
Cuisine: Latin American
Servings: 12 servings
Calories: 203kcal
Author: Jade Jones



How to make in the slow cooker

  • Place bell peppers and onion on bottom of crock pot and place the pork roast on top. Sprinkle the spices over the roast.
  • Spread the cans of crushed pineapple and green chilies over the top of the roast. Pour pineapple juice over everything.
  • Cook on low for 4-5 hours. Shred the meat in the crock pot. Cook for another 1-2 hours.

How to make in the Instant Pot

  • Cut the pieces of pork roast into 2 inch chunks.  Place in the Instant Pot and add the spices.  Toss to coat.
  • Add peppers, onions, crushed pineapple, green chilies, and the 1 cup of pineapple juice.
  • Cook on manual high pressure for 45 minutes.  Manually release pressure and remove lid once pin has dropped.
  • Shred the meat and serve in tortillas with rice and beans.


How to get crispy carnitas:  If you want crispy carnitas, spread the carnitas on a cookie sheet and place under the broiler for 5 minutes or until crispy.


Calories: 203kcal | Carbohydrates: 13g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 294mg | Potassium: 576mg | Fiber: 1g | Sugar: 10g | Vitamin A: 640IU | Vitamin C: 29mg | Calcium: 22mg | Iron: 1.1mg