Print

Easy Tender Crockpot Carnitas Tacos Recipe with Pineapple Salsa

crockpot carnitas tacos - featured image
Print Recipe

This easy crockpot carnitas tacos recipe delivers tender, juicy pork with a fresh, zingy pineapple salsa, perfect for a flavorful and fuss-free taco night.

Ingredients

Scale
  • 3–4 lbs pork shoulder (well-marbled)
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1/2 cup orange juice
  • 1/2 cup chicken broth
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1 tbsp olive oil (optional, for browning)
  • Pineapple Salsa:
  • 1 cup fresh pineapple, finely diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp lime juice
  • Salt to taste

Instructions

  1. Trim excess fat from pork shoulder if needed and cut into 3-4 large chunks.
  2. In a large bowl, mix cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Rub spice blend evenly over pork chunks.
  3. Optional: Heat olive oil in a skillet over medium-high heat and brown pork chunks on all sides, about 2-3 minutes per side.
  4. Place sliced onion and bay leaves at the bottom of the crockpot. Add pork chunks on top.
  5. Pour in orange juice and chicken broth, then scatter minced garlic over everything.
  6. Cover and cook on low for 8 hours or on high for 4-5 hours until pork is fork-tender and shreddable.
  7. While pork cooks, combine pineapple, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Stir and refrigerate to meld flavors.
  8. Remove pork from crockpot and shred with two forks. Discard bay leaves and large fat pieces.
  9. Return shredded pork to crockpot juices or drain slightly if too wet.
  10. Warm corn or flour tortillas in a dry skillet or microwave until pliable.
  11. Assemble tacos by filling tortillas with carnitas and topping with pineapple salsa and optional garnishes like cilantro, radishes, or lime.

Notes

Browning the pork before slow cooking adds extra flavor but can be skipped for convenience. If carnitas are watery after shredding, broil for 5 minutes to crisp edges. Adjust salt and spice levels to taste. Pineapple salsa is best fresh but can be refrigerated for 1-2 days.

Nutrition

Keywords: crockpot carnitas, slow cooker pork, pineapple salsa, tacos, easy taco recipe, tender pork, taco night, slow cooked carnitas

Find it online: https://emmayum.com/easy-tender-crockpot-carnitas-tacos-recipe-with-pineapple-salsa-perfect-for-taco-night/