If you’re looking for the ultimate slow cooker carnitas recipe, you’ve found it. These juicy, tender pork carnitas are cooked low and slow with citrus, garlic, spices, and pineapple until they practically fall apart. Finished with a fresh pineapple pico and served in warm tortillas, this easy dinner is packed with flavor and perfect for taco night.
One of my favorite things about this recipe is that it requires very little hands-on time. The slow cooker does most of the work, transforming pork shoulder into melt-in-your-mouth carnitas that taste like they’ve been cooking all day—because they have.
Easy Weeknight Slow Cooker Tacos
Whether you’re feeding a crowd, meal prepping lunches for the week, or looking for an easy family dinner, these slow cooker pork carnitas are always a hit. They’re naturally gluten-free when served with your favorite corn or cassava tortillas and can also be enjoyed over rice, in burrito bowls, on salads, or tucked into lettuce wraps.
The sweet and savory combination of citrus-marinated pork and fresh pineapple pico is inspired by classic al pastor flavors. While traditional al pastor is cooked on a vertical spit with pineapple and chilies, this simplified slow cooker version delivers similar sweet, smoky, and tangy flavors with far less effort.
Trust me—once you make these carnitas, they’ll earn a permanent spot in your weekly dinner rotation.
Why You’ll Love These Slow Cooker Carnitas
- Easy hands-off recipe with minimal prep
- High-protein meal that feeds a crowd
- Naturally gluten-free
- Perfect for meal prep and leftovers
- Family-friendly and customizable
- Delicious in tacos, bowls, salads, and wraps
- Sweet, savory, and citrusy al pastor-inspired flavor
Unlike many slow cooker recipes that can become bland, these carnitas are loaded with flavor from fresh orange juice, pineapple juice, garlic, cumin, oregano, chili powder, and lime. As the pork slowly cooks, it absorbs all of those incredible flavors and becomes irresistibly tender.
The fresh pineapple pico adds brightness, texture, and a burst of sweetness that perfectly balances the richness of the pork.
Homemade Pineapple Pico de Gallo
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 Slow Cooker Carnitas Tacos 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.
Tips for the Best Crockpot Carnitas
- Make the pineapple pico ahead of time to allow the flavors to develop.
- Sear the pork before slow cooking for deeper flavor.
- Use fresh citrus juice whenever possible.
- Shred the pork directly in the cooking juices to keep it moist.
- For crispy carnitas, spread the shredded pork on a baking sheet and broil for 3–5 minutes before serving.
SHOP THIS RECIPE:
Why Should I Use Orange Juice in Carnitas Marinade?
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 Carnitas and Al Pastor?
Carnitas and al pastor are both popular Mexican pork dishes, but they’re prepared differently.
Carnitas are traditionally made by slowly cooking pork until tender and then crisping the meat before serving. Al pastor is typically marinated with chilies, spices, and pineapple before being cooked on a vertical spit.
This recipe combines the best of both worlds. You get the juicy, fall-apart texture of slow cooker carnitas along with the sweet, tangy flavors that make al pastor tacos so delicious.
Try These Other Delicious Weeknight Dinners:
Creamy Crockpot Sesame Chicken
The Best Slow Cooker Carnitas Tacos with Pineapple Pico
Equipment
- Crockpot or Slow Cooker
Ingredients
For the Pork:
- 3.5 – 4 pounds boneless pork shoulder
- 3 teaspoons salt
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 3 teaspoons chili powder
- 2 tablespoons avocado oil
- 1 white onion, peeled and quartered
- 4 cloves garlic, peeled
- 2 cups low-sodium chicken bone broth, I like Kettle & Fire
- 1/4 cup fresh orange juice, (1 orange)
- 1/4 cup fresh pineapple juice
- 2 tablespoons fresh lime juice, (1 lime)
- 2 tablespoons coconut aminos
For the Pineapple Pico:
- 1 cup diced fresh pineapple
- 1/4 cup minced red onion
- 1 jalapeño, seeded and minced
- 1/4 cup chopped cilantro, plus more for serving
- 2 tablespoons lime juice, (1 lime)
- Pinch of salt
To Serve:
- Siete Foods Tortillas, warmed (I like their cassava tortillas)
- Diced avocado
Instructions
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.
For the 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.
Sooooo so good! Made these for a family dinner and everyone loved 🙌
Can you use chicken instead?