This tropical twist on traditional carnitas blends savory and citrusy flavors for a vibrant, juicy dish that’s perfect for tacos, bowls, or salads. Pineapple Mexican Pork Carnitas are slow-cooked or pressure-cooked until melt-in-your-mouth tender, then crisped under a broiler for irresistible texture. The fresh pineapple juice and lime infuse the pork with sweetness and brightness, while the spice blend brings smoky depth. A fantastic meal prep or family dinner option.

Full Recipe: 

Ingredients

• 800g (28 oz) pork shoulder, trimmed of visible fat and cut into large chunks

• 1 large onion, halved and sliced

• 200ml (¾ cup + 2 tbsp) 100% fresh pineapple juice

• 4 tablespoons (¼ cup) fresh lime juice

• 2 teaspoons ground cumin

• 2 teaspoons paprika (not smoked)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• Pinch of cayenne pepper (adjust to taste)

• Low-calorie spray (e.g., avocado or olive oil spray)

• Fresh cilantro and lime wedges (for garnish)

Directions

Pressure Cooker Method:

1. Add pork, onion, pineapple juice, lime juice, and all seasonings to the Instant Pot or pressure cooker.

2. Seal the lid and set to high pressure for 25 minutes.

3. Let pressure release naturally for 10 minutes, then quick release any remaining pressure.

4. Shred pork in the juices using two forks.

5. Spread meat and juices onto a foil-lined baking sheet. Spray with low-calorie spray and broil on medium heat until edges are crispy. Rotate and repeat to ensure even crisping.

6. Serve with fresh cilantro, lime slices, and your favorite sides.

Slow Cooker Method:

1. Add pork, onion, pineapple juice, lime juice, and all seasonings to the slow cooker.

2. Cook on low for 8 hours or high for 5 hours.

3. Shred pork in the juices, then spread onto a baking tray and broil as described above for crispy edges.

4. Garnish and serve as desired.

Nutrients (Per serving — based on 4 servings)

• Calories: 306 kcal

• Protein: 43 g

• Fat: 9 g

• Saturated Fat: 3 g

• Carbohydrates: 15 g

• Fiber: 2 g

• Sugar: 8 g

• Cholesterol: 15 mg

• Sodium: 735 mg

A Fusion of Sweet and Savory Flavors

The defining element of this recipe is its vibrant flavor profile—a well-balanced fusion of savory, citrusy, and sweet. The pork shoulder, known for its marbling and tenderness, is braised slowly in a liquid mixture of pineapple juice, lime juice, onions, and spices. As the meat cooks, it absorbs the tangy-sweet brightness of the juices, creating an incredibly rich and flavorful base.

The pineapple brings a gentle sweetness and tropical character that complements the earthiness of the cumin and paprika. Lime juice cuts through the fat with acidity, while garlic powder, onion powder, and oregano round out the flavors with aromatic depth. A touch of cayenne adds a hint of heat, though it’s easily adjustable depending on your spice tolerance.

This interplay of flavors transforms a simple cut of pork into a dish that’s anything but ordinary. It’s bold, balanced, and deeply satisfying—an ideal centerpiece for tacos, burrito bowls, or hearty salads.

Effortless Cooking, Incredible Results

One of the standout features of this carnitas recipe is its ease of preparation. It’s designed to work seamlessly in both pressure cookers and slow cookers, giving you flexibility depending on your schedule. In the pressure cooker, the pork is ready in under an hour, making it ideal for quick weeknight dinners. In the slow cooker, the flavors deepen over several hours, perfect for days when you can set it and forget it.

Once cooked and shredded, the pork is spread onto a baking sheet and broiled until the edges become golden and crisp. This final step is crucial—it gives the carnitas their signature texture: juicy on the inside with irresistibly crispy edges. A light spray of avocado or olive oil enhances the caramelization while keeping the recipe on the lighter side.

Perfect for Tacos, Bowls, and Beyond

Pineapple Mexican Pork Carnitas are incredibly versatile, making them an excellent base for a wide range of meals. Served in warm tortillas, they become the ultimate taco filling—especially when topped with chopped cilantro, diced onions, sliced avocado, or your favorite salsa. Add a drizzle of crema and a squeeze of fresh lime, and you’ve got a taco that’s bright, rich, and bursting with texture.

Prefer a bowl? Layer the carnitas over cooked rice or cauliflower rice, then add black beans, shredded cabbage, roasted corn, and a dollop of guacamole. The tropical flavor of the meat pairs beautifully with the freshness of greens and the heartiness of grains and legumes.

These carnitas are also fantastic on nachos, inside quesadillas, or even in lettuce wraps for a low-carb option. The adaptability of this recipe means it fits just as easily into casual weekday meals as it does into festive weekend gatherings.

Healthy, High-Protein, and Meal Prep Friendly

Beyond flavor, this recipe delivers solid nutritional benefits. Each serving provides approximately 306 calories, with an impressive 43 grams of protein and just 9 grams of fat. The pork shoulder’s richness is offset by the leaner cooking method—no need for added lard or heavy oils, thanks to the moisture from the pineapple and lime.

Additionally, using a low-calorie cooking spray instead of traditional fats for broiling helps achieve the desired crispiness without adding unnecessary calories. The sugar in the pineapple juice contributes to a mild sweetness but also aids in caramelization during broiling, enhancing both flavor and appearance.

This dish is also ideal for meal prepping. A single batch can be used in multiple ways throughout the week, and the cooked meat stores well in the refrigerator for up to 4 days or in the freezer for several months. Reheating is simple and doesn’t sacrifice flavor or texture, especially if crisped again in the oven or skillet.

A Flavorful Crowd-Pleaser for Any Occasion

Whether you’re serving a hungry family or preparing food for a party, Pineapple Mexican Pork Carnitas are a guaranteed hit. The tropical flair makes the dish feel festive and fun, while the familiar structure of carnitas ensures it remains comforting and recognizable.

This recipe also makes a great centerpiece for DIY taco bars, allowing guests to build their own meals with various toppings and tortillas. With its combination of savory meat, sweet pineapple undertones, and crispy texture, it satisfies a range of palates and dietary preferences.

Tips for the Best Carnitas Every Time

To ensure your carnitas turn out perfectly every time, here are a few key tips:

• Trim visible fat from the pork before cooking for a cleaner bite and easier shredding.

• Use fresh pineapple juice (not from concentrate) for the best flavor and natural sweetness.

• Let the meat rest briefly before shredding to retain juices.

• Crisp in batches under the broiler to ensure even browning and avoid overcrowding the pan.

• Adjust cayenne pepper to your desired spice level or omit it altogether for a milder version.

Conclusion

Pineapple Mexican Pork Carnitas offer a fresh, flavorful spin on a traditional favorite, blending the succulent richness of pork with the bright tang of citrus and tropical sweetness of pineapple. Easy to prepare in a pressure cooker or slow cooker, this dish delivers bold taste with minimal effort, making it an ideal option for weeknight dinners, meal prep, or festive gatherings.

Whether wrapped in a tortilla, heaped over a bowl of grains, or served on a platter with lime wedges and cilantro, these carnitas are sure to become a staple in your kitchen. With their irresistible texture and balanced flavor profile, they bring the sunshine of the tropics straight to your plate—no passport required.