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Shredded Pork Tacos with Pineapple Pico de Gallo

Tender slow-cooked shredded pork tacos in warm corn tortillas topped with a sweet and spicy pineapple pico de gallo.

Tray of pork carnitas topped with pineapple pico de gallo next to a bowl with more pico.

What You’ll Love About This Recipe

  • Flavorful slow-cooked pork shoulder becomes fall-apart tender
  • Chunky pineapple pico de gallo made with fresh pineapple and jalapeño adds sweet and spicy flavors to balance out the savory pork
  • The pico can be made in advance and the pork can cook all day in a slow cooker which means dinner is practically made when you get home

Tips & Tricks

  • I like to trim a lot of the fat off of the pork before cooking so that I don’t have to pick it out later, but you want to leave some of it on since it will result in a tastier final product.
  • Allow the corn tortillas to lightly char when heating
  • The pico can be made in advance and kept in the fridge until ready to use

Storage & Reheating

Keep leftovers in airtight containers in the fridge for 3 to 4 days.

To reheat the pork, you can place microwave it on a microwave-safe plate covered with a damp paper towel or in a pan over medium-low heat on the stove with a splash of water or chicken broth to help keep it from drying out.

Four pork carnita tacos topped with pineapple pico de gallo on a platter with a bowl of pico in the background.

Other Easy Dinners You’ll Love!

BBQ Chicken with Mango Avocado Salsa

Crispy Shrimp Tacos with Jalapeño Crema

French Dip Sliders with Creamy Horseradish Sauce

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Tray of pork carnitas topped with pineapple pico de gallo.

Shredded Pork Tacos with Pineapple Pico de Gallo

Tender slow-cooked pork wrapped in a warm corn tortilla and topped with a sweet and spicy pineapple pico de gallo.
5 from 1 vote
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Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8 tacos
Author: Alicia S.


  • 4 pounds pork shoulder or butt trimmed of excess fat
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons oil olive, canola, or vegetable
  • 1 medium onion thinly sliced
  • 4 cloves garlic roughly chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano preferably Mexican
  • 2 cups chicken broth
  • 1 large orange juiced and halves reserved
  • 1 tablespoon fresh lime juice
  • 1 bay leaf
  • 1 pineapple peeled, cored and cut into chunks
  • 1 cup red onion diced
  • 1 jalapeño diced
  • 1/2 cup cilantro chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sea salt
  • 8-16 corn tortillas


  • In a Dutch oven or large pot, heat the oil over medium-high heat. While the oil is heating, cut the pork into large chunks. Toss the pork with the salt and pepper.
  • Sear the pork in the hot oil until it is browned on all sides. Remove and set aside.
  • Add the onions to the pot and sauté until browned and softened, about 5 minutes. Add the garlic and sauté for another 1 minute.
  • Add the pork back into the pot along with any juices. Add the cumin and oregano and stir, sautéing for 1 minute.
  • Add the chicken broth, orange juice, lime juice, and bay leaf. Stir to combine. Then, add in the orange halves. Bring to a gentle boil.
  • Reduce the heat to medium-low and cover with the lid. Simmer gently for 3 hours or until the pork is fall apart tender.
  • While the pork is cooking, make the pineapple pico de gallo by mixing together the pineapple chunks, diced red onion, diced jalapeño, cilantro, lime juice, and salt. Cover and refrigerate.
  • Remove the bay leaf and orange halves and transfer the pork to a foil-lined baking sheet and shred the pork. Pour about 1/4 cup of the cooking liquid over the pork.
  • Place the baking sheet in the middle of the oven and broil for 5 to 7 minutes or until the pork is browned and has charred bits.
  • Heat a large pan, preferably cast iron, over medium-high heat. Cook the corn tortillas for about 15 to 20 seconds on each side, or until they become slightly browned. Serve with the pork carnitas and pineapple pico de gallo.


1. For additional toppings, try serving with chopped cilantro, lime wedges, avocado slices, and hot sauce. 
2. If you want to make this in a slow cooker, I still recommend searing the meat and sautéing the onions, garlic, cumin, and oregano. Follow the instructions through sautéing the herbs and spices, then transfer everything to the slow cooker.
Then, add the broth, orange juice, lime juice, bay leaf, and orange halves to the slow cooker. Cook for 8 hours on low or 4 hours on high. Continue on to shredding and broiling the pork.


Serving: 1taco | Calories: 403kcal | Carbohydrates: 34g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 925mg | Potassium: 880mg | Fiber: 5g | Sugar: 15g | Vitamin A: 216IU | Vitamin C: 73mg | Calcium: 89mg | Iron: 3mg
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5 from 1 vote (1 rating without comment)

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