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    Home » Recipes » Pork » Pork Carnitas with Pineapple Pico de Gallo

    Pork Carnitas with Pineapple Pico de Gallo

    Published: Mar 30, 2022 · Updated: Mar 31, 2022 Written by Alicia · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    Tender slow-cooked pork wrapped in a warm corn tortilla and 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.
    Jump to:
    • What You'll Love About This Recipe
    • Step By Step Instructions
    • Equipment You May Need
    • Tips & Tricks
    • Storage & Reheating
    • Other Easy Dinners You'll Love!
    • 📖 Recipe

    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

    Step By Step Instructions

    Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.

    Step 1:

    Heat oil in a Dutch oven or a large pan with a lid.

    Meanwhile, toss the pork in salt and pepper. Then, sear in the hot oil until browned on all sides. Remove and set aside.

    Pork shoulder pieces browning in a Dutch oven.

    Step 2:

    Sauté the onion and garlic until browned. Then, add the pork back into the onions and add the cumin and oregano. Stir and sauté for 30 seconds just to bloom the herbs and spices.

    Seared pork added to the pot with the sautéed onions and cumin added on top.

    Step 3:

    If you're cooking the carnitas on the stovetop, add the pork back into the pan with the onions and garlic. If you're cooking it in a slow cooker, transfer the pork, onions, and garlic to the slow cooker.

    Add the chicken broth, orange juice, lime juice, and bay leaf to the pot and stir it all together. Add the orange halves to the pot.

    Dutch oven with pork in cooking liquid with a bay leaf and orange halves simmering.

    Step 4:

    If you're cooking it on the stove, bring the pot to a gentle boil, then reduce the heat to medium-low and cover. Simmer for 3 hours.

    In a slow cooker, cook for 8 hours on low or 4 hours on high.

    Step 5:

    To make the pineapple pico de gallo, mix together the fresh pineapple, red onion, diced jalapeño, fresh lime juice, cilantro, and salt.

    If you make this in advance, keep it in a covered dish in the fridge until you're ready for it.

    Pineapple pico de gallo in a glass bowl.

    Step 6:

    Shred the pork apart and place it on a foil-lined baking sheet with about ¼ cup of the cooking liquid. Broil for 5 to 7 minutes or until the tops are browned and crispy and there are some charred bits.

    Shredded pork on a baking sheet.

    Step 7:

    Cook the corn tortillas on the stove in a hot pan until they brown and become fragrant. Wrap the pork in the warm tortilla and top with the pineapple pico de gallo.

    Sprinkle on some chopped cilantro and serve with lime wedges. I also like to serve these with some hot sauce. Avocado slices would be good too!

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

    Equipment You May Need

    I like to make this in my Dutch oven on the stove but a slow cooker works really well if you need it to cook all day.

    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.

    Storage & Reheating

    Leftovers can be kept 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.

    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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    📖 Recipe

    Tray of pork carnitas topped with pineapple pico de gallo.

    Pork Carnitas with Pineapple Pico de Gallo

    Alicia
    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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    Prep Time 30 mins
    Cook Time 3 hrs
    Course Main Course
    Servings 8 tacos

    Equipment

    Dutch Oven

    Ingredients
      

    • 4 pounds pork shoulder or butt trimmed of excess fat
    • 1 ½ teaspoons sea salt
    • ½ teaspoon ground black pepper
    • 2 tablespoons oil olive, canola, or vegetable
    • 1 medium onion thinly sliced
    • 4 cloves garlic roughly chopped
    • 1 teaspoon cumin
    • ½ 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
    • ½ cup cilantro chopped
    • 2 tablespoons fresh lime juice
    • ½ teaspoon sea salt
    • 8-16 corn tortillas

    Instructions
     

    • 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 ¼ 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.

    Notes

    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.

    Nutrition

    Serving: 1tacoCalories: 403kcalCarbohydrates: 34gProtein: 35gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 925mgPotassium: 880mgFiber: 5gSugar: 15gVitamin A: 216IUVitamin C: 73mgCalcium: 89mgIron: 3mg
    Tried this recipe?Mention @ThisHomeKitchen or tag #thishomekitchen so I can see your photos!

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    Hi! I'm Alicia. I'm the recipe developer behind This Home Kitchen. Here, you'll find easy, cozy, family-pleasing recipes to help you bring your loved ones around the table.

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