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Easy Slow Cooker Carnitas Recipe with Pineapple and Budget Spice Blend for Perfect Flavor

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This easy slow cooker carnitas recipe combines tender pork shoulder with fresh pineapple and a simple budget spice blend for a sweet and savory flavor. Perfect for busy days, it delivers melt-in-your-mouth pork with a slightly caramelized edge.

Ingredients

Scale
  • 3 pounds pork shoulder, trimmed and cut into large chunks
  • 1 cup fresh pineapple chunks (or canned, drained)
  • 1 medium onion, roughly chopped
  • 4 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup orange juice
  • 1/4 cup chicken broth or water
  • 2 tbsp fresh lime juice (added after cooking)
  • Fresh cilantro, chopped (optional garnish)

Instructions

  1. Pat the pork shoulder chunks dry with paper towels.
  2. In a large bowl, mix together the budget spice blend: cumin, smoked paprika, oregano, chili powder, salt, and pepper.
  3. Toss the pork chunks in the spice blend until evenly coated.
  4. Place the chopped onion and garlic at the bottom of the slow cooker.
  5. Add the seasoned pork on top of the onion and garlic.
  6. Scatter the fresh pineapple chunks evenly over the pork.
  7. Pour the orange juice and chicken broth (or water) over everything.
  8. Cover and cook on low for 6 to 8 hours, or on high for about 4 hours, until pork is tender and shreds easily.
  9. Remove the pork chunks and shred them using two forks.
  10. Stir the shredded meat back into the juices and pineapple in the slow cooker.
  11. Squeeze fresh lime juice over the shredded pork and mix well.
  12. Optional: Spread shredded carnitas on a baking sheet and broil for 3-5 minutes to crisp edges, watching carefully.

Notes

Use fresh pineapple for best brightness and natural tenderizing enzymes; canned pineapple works in a pinch. For crispy carnitas, broil shredded pork for 3-5 minutes or crisp in a hot skillet with oil. If using Instant Pot, brown pork first then pressure cook for 1 hour with natural release. Check pork at 6 hours if your slow cooker runs hot to avoid overcooking. Leftovers keep well refrigerated for 4 days or frozen for up to 3 months.

Nutrition

Keywords: slow cooker carnitas, pineapple carnitas, easy carnitas recipe, budget spice blend, pork shoulder carnitas, slow cooker pork, Mexican slow cooker recipe

Find it online: https://gleamgulp.com/easy-slow-cooker-carnitas-recipe-with-pineapple-and-budget-spice-blend-for-perfect-flavor/