Pineapple Pork Carnitas
Slow Cooker Pineapple Pork Carnitas are a sweet twist on carnitas and an easy dump and go slow cooker (or Instant Pot) recipe. Cooked in pineapple juice along with onions and peppers in the crock pot they make for a tasty weeknight dinner!
Servings: 12 servings
Calories: 203kcal
Ingredients
- 2-3 pounds 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 tsp red pepper (optional, and to taste)
- 1 20 ounce can crushed pineapple do not drain
- 1 4 ounce can green chilies
- 1 cup pineapple juice
Instructions
How to make in the slow cooker
- Place bell peppers and onion on bottom of crock pot and place the pork roast on top.
- Mix spices together in a small bowl. 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 40 minutes. Allow the pressure to naturally release and remove the lid once pin has dropped.
- Shred the meat and serve in tortillas with rice and beans.
Video
Notes
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.
If you like spicy carnitas, add 2-3 Tablespoons Mexican hot sauce or substitute diced jalapenos for the green chilies to the pineapple juice and mix well before pouring over the pot roast.