Slow Cooker Pork Carnitas with Fresh Pineapple Salsa

Carnitas tacos with fresh pineapples salsa on a plate

Slow Cooker Pork Carnitas with Fresh Pineapple Salsa

Tender, slow-cooked pork carnitas infused with citrus and cola, shredded and optionally crisped, then topped with a bright, fresh pineapple salsa for a sweet and savory contrast. Perfect for tacos and casual gatherings.

Course Main Course

Cuisine Mexican Inspired

Keyword crockpot carnitas, pineapple salsa, pork carnitas, pulled pork tacos, slow cooker pork carnitas

Prep Time 25

Cook Time 6

Total Time 6 25

Servings

Calories 864kcal

Equipment

Slow cooker / crockpot
Cutting board
Chef’s knife
Mixing Bowls
Measuring cups & spoons
Forks (for shredding)
Baking sheet (optional, for broiling)
Oven broiler (optional)

Ingredients

For the Pork Carnitas

5 –5½ lb bone-in pork shoulder blade roast
1 large onion chopped
6 cloves garlic finely minced
1½ tbsp kosher salt
1½ tsp black pepper
1 tsp olive oil
¾ cup fresh orange juice
¾ cup cola real sugar, e.g., Mexican Coca-Cola or Pepsi
¼ tsp liquid smoke

For the Fresh Pineapple Salsa

2 cups diced fresh pineapple reserve juices from cutting
2 tbsp minced red onion
2 tbsp minced red bell pepper
1 tbsp minced fresh cilantro
½ tbsp minced serrano chile seeds and pith removed
1/8 tsp smoked paprika
1/8 tsp sea salt
1 tbsp fresh lime juice
1 tbsp fresh pineapple juice from the diced pineapple

For Serving

Corn or flour tortillas
Optional: extra cilantro lime wedges, or avocado slices

Instructions

Make the Pineapple Salsa

Peel, core, and dice the fresh pineapple, reserving the juices.
In a mixing bowl, combine the pineapple, red onion, red pepper, cilantro, and minced serrano chile.
Stir in smoked paprika, sea salt, lime juice, and 1 tbsp of the reserved pineapple juice. Set aside to let flavors meld while cooking the pork.

Prepare the Pork Carnitas

Place the chopped onion in the bottom of the slow cooker.
In a small bowl, mix the garlic, salt, pepper, and olive oil. Rub this mixture all over the pork shoulder.
Place the pork on top of the onions.
In another bowl, combine the orange juice, cola, and liquid smoke. Pour over the pork.

Slow Cook

Cover and cook on HIGH for 5 hours.
After 5 hours, break the pork into large chunks so it’s submerged in the cooking liquid. Cover again and cook for 1–2 more hours, until pork is very tender.

Shred & Optional Crisp

Remove pork from the slow cooker and shred with forks.
For crispy carnitas, spread shredded pork on a baking sheet and broil 5–7 minutes until edges are golden and slightly crisp.

Serve

Warm tortillas and fill with shredded pork.
Top generously with fresh pineapple salsa and optional garnishes like lime wedges, avocado, or extra cilantro.

Notes

Use fresh pineapple for best flavor; canned will be sweeter and softer.
Cola adds subtle sweetness and helps tenderize the pork—avoid diet versions.
Crisping the pork adds texture and enhances flavor—highly recommended.
Leftover pork freezes well for up to 3 months.
Adjust serrano chile to control heat level.

Nutrition