I have been on a Crockpot kick these days and am showing no signs of stopping. So, why not add another to the bunch? This time though, I feel like I took it up a notch with my Crockpot Carnitas Al Pastor With Pineapple Pico.

Super tasty and bound to be a household hit, this one is worthy of running to the grocery store asap because I think you’ll be obsessed as soon as you make it.

CRAVE-WORTHY CROCKPOT CARNITAS

Life is busy for everyone, so if you’re like me and always looking for a quick, nutritious and delicious meal, then I’ve got you with my Crockpot Carnitas Al Pastor With Pineapple Pico.

It’s a sweet and savory dish made with melt-in-your-mouth pork shoulder and juicy pineapple that is just so good.

You all know that Bridger and I are expecting a little one come May, which is part of the reason I have a newfound love of Crockpot cooking. I want to have a few go-to, easy-to-prep, nutritious and delicious meals so cooking is one less thing to think about once the baby is here.

I’m really leaning into to the whole “cook once, eat twice” idea which I know is going to be so helpful in the coming months. And meals like this crave-worthy Crockpot Carnitas Al Pastor With Pineapple Pico really are so easy and flavorful, and, well, we love that.

Not sure why it took me so long to come back around on the whole slow cooker thing, but there’s no turning back now!

THE PROTEIN POWERHOUSE THAT IS PORK

Where do I even begin with this one?

We’ll start with the obvious – the carnitas. Made with pork shoulder that is a powerhouse of essential vitamins and minerals, it’s a protein that’s rich in vitamins B12 + B6, potassium, iron and magnesium. It’s also a good source of selenium and zinc. These B vitamins (+ more like thiamin, riboflavin, niacin) help the body to metabolize macronutrients like fats and carbs for energy.

Season that protein powerhouse with antioxidant-rich spices and herbs like oregano, paprika, cumin, garlic + chili powders, and salt, and you’ve already got the most flavorful start to the meal.

It gets even better when you add all the marinade ingredients like the bone broth, fresh orange, pineapple + lime juices, garlic and onion that the pork will simmer in – and when it’s done, will literally melt-in-your-mouth.

And idk about you, but I am drooling.

A PERFECT PINEAPPLE PICO PAIRING

What better to pair with a sweet and savory Carnitas Al Pastor than the freshest, most delish Pineapple Pico?

Pineapple is a highly nutritious tropical fruit that packs a punch with its sweet and tart flavor, is loaded with vitamin C, can help aid digestion, and makes for the best base of this pico. Mix it together with minced red onion, chopped cilantro, lime juice, salt and jalapeño for a spicy touch, and you’ve got Pineapple Pico perfection.

Together, this Crockpot Carnitas Al Pastor With Pineapple Pico makes for a delicious dinner situation, or a great leftover lunch the next day. You can’t go wrong!

Aka now is the time to whip out your Crockpot to make this incredibly flavorful meal. Don’t forget to let me know what you think below; hope you love it!

INGREDIENTS YOU’LL NEED:

For the Pork:

Boneless pork shoulder
Salt
Dried oregano
Paprika
Ground cumin
Garlic powder
Chili powder
Avocado oil

White onion
Garlic cloves
Low-sodium chicken bone broth (I like Kettle & Fire)
Fresh orange juice (1 orange)
Fresh pineapple juice
Lime
Coconut aminos

For the Pineapple Pico:

Fresh pineapple
Red onion
Jalapeño
Cilantro
Lime
Salt

To Serve:

@SieteFoods tortillas (I like their cassava tortillas)
Diced avocado

HOW TO MAKE MY CROCKPOT CARNITAS AL PASTOR WITH PINEAPPLE PICO

For the Pork:

Cut the pork shoulder into 3 even pieces. Pat the meat dry with a paper towel, and season liberally with salt, dried oregano, paprika, cumin, garlic powder, and chili powder. Make sure all sides are coated.

Turn your Crockpot to the “sauté” function. Once hot, add the avocado oil and the pork shoulder, searing for about 1 minute per side until all sides of the pork are browned.

*If your crockpot doesn’t have the “sauté” function, sear the pork shoulder in a medium pan over medium heat and transfer the pork shoulder into the Crockpot once browned on all sides.

Turn the crockpot to “high”. To the Crockpot, add in the onion, garlic, bone broth, orange juice, pineapple juice, lime juice, and coconut aminos. The pork shoulder should be covered about 1/2” way up its side. Put the lid back on the Crockpot and cook on high for 4 hours (or low for 6-8 hours), flipping the meat over occasionally, until the pork is so tender that it immediately shreds when pressed with a fork.

Use a slotted spoon to transfer the pork to a baking sheet. Using the same spoon, remove the onions from the cooking liquid and discard. Using two forks, shred the pork, removing and discarding any large pieces of fat. Transfer the pork back to the Crockpot and toss to combine, letting the pork soak up all of the juices. Keep the Crockpot on “warm” until ready to serve.

Pineapple Pico:

Meanwhile, in a medium bowl, add the pineapple, red onion, jalapeno, cilantro, lime juice, and salt. Set aside in the fridge until ready to serve.

To Serve and Store:

Using tongs, add the pork to warmed tortillas, letting any excess juice drip off before assembling your taco. Top with Pineapple Pico, diced avocado, and cilantro.

Store leftover pork and Pineapple Pico, separately, in airtight containers in the fridge. Enjoy the pork within 3-4 days, and the pico within 2-3 days.

RECIPE SUBSTITUTIONS & QUESTIONS

This is a pretty straightforward recipe, but a couple substitutions you could make for the Carnitas Al Pastor are using soy sauce or tamari instead of coconut aminos, and a vegetable bone broth instead of chicken bone broth could also work.

Alternatively, it’s ok if you don’t have bone broth and instead have a regular chicken (or vegetable) broth or stock – you could use any of those instead and the pork should still come out melt-in-your-mouth tasty. For more on the differences between bone broth, stock and broth, click here.

Also, you may find pork shoulder under a few different names at the grocery store, such as blade roast, picnic roast or Boston roast. For the Pineapple Pico, omit the cilantro if you’re not a fan, and if you want to up the spice level a bit, leave the seeds in the jalapeño.

I’m a big fan of the Siete Foods cassava tortillas, but if you’re not gluten-free, or just prefer otherwise, any tortilla works!

WHY USE ORANGE JUICE IN CARNITAS AL PASTOR?

Orange juice is used in the Carnitas Al Pastor marinade (and other recipes) as it provides acidity that helps to break down the meat and make it tender and juicy. Generally, I’d recommend sticking to using fresh orange as this recipe calls for, but sometimes a substitute for OJ is apple juice, usually with apple cider vinegar (to increase the acidity), or even more lime juice, lemon juice, or a combination of any of these.

WHAT IS THE DIFFERENCE BETWEEN PICO DE GALLO AND SALSA?

Pico de Gallo is a fresh, chopped, chunkier mix of ingredients (like this Pineapple Pico recipe). Salsa, on the other hand, is either a cooked (sometimes using roasted tomatoes and veggies) or uncooked and more blended variation. Both pico and salsa can be pretty interchangeable – both are used for dipping and topping, but which one you end up using will depend on what you’re pairing it with, so as to get a good mixture of texture and flavors in any given dish.

TRY THESE RECIPES FOR MORE CROCKPOT MEALS AND EASY, DELISH DISHES LIKE THIS CROCKPOT CARNITAS AL PASTOR WITH PINEAPPLE PICO:

Creamy Crockpot Sesame Chicken

Crockpot Chicken Tinga Tacos

One-Pan Beef and Broccoli

Southwest Chicken Wraps

Crockpot Pot Roast

Crockpot Carnitas Al Pastor With Pineapple Pico