Pork Carnitas with Pineapple Salsa

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Prep Time: 20 minutes

Cook Time: 4 to 5 hours (HIGH) or 8 to 9 hours (LOW)

Servings: 8


  • (1) 4 to 5 lb
    Good Nature® Bone-In Pork Butt
  • 1 ½ tbsp
    ground cumin
  • 1 tbsp
    ground coriander
  • 2 tbsp
    canola oil
  • Pinch to taste
    kosher salt & freshly ground pepper
  • 1 large
    white onion, quartered
  • 6 cloves
    garlic, peeled & smashed
  • 1 stick


  • 3 cups
    fresh pineapple, finely diced
  • 3
    scallions, chopped
  • 1
    fresno or jalapeño pepper, minced


  • 16
    corn tortillas
  • 8 oz
    cotija cheese
  • 1 bunch
    cilantro, chopped
  • 1 whole
    lime wedges

Pat pork dry with paper towels and rub with cumin, coriander, canola oil, and plenty of salt and pepper. Place roast in slow cooker and add onion, garlic, and cinnamon stick. Cook on HIGH for 4 to 5 hours or on LOW for 8 to 9 hours or until meat is fork tender.

Preheat broiler. With a slotted spoon, transfer pork to a sheet pan and shred with two forks; discard bone. Season pork with salt. Pour some of the liquid from the slow cooker into a cup and spoon over the meat to moisten. Broil 6 to 8 minutes or until meat is browned and crisp. Stir the meat and broil another 6 to 8 minutes.

In a medium bowl, combine salsa ingredients and salt to taste. To serve, fill warmed tortillas with carnitas; top with salsa, crumbled cotija, and cilantro. Serve with lime wedges.

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