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Carnitas Tacos with Grilled Pineapple Salsa

Succulent slow cooker carnitas tacos topped with a sweet and spicy grilled pineapple salsa.
Prep Time 8 hrs
Cook Time 8 hrs
Total Time 16 hrs
Course Main Dishes
Cuisine Mexican
Servings 6 Servings


Carnitas tacos Ingredients:

  • 1 1/2 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chipotle powder
  • 3 1/2 - 4 pounds bone in pork shoulder
  • 16 - 20 small taco size corn tortillas
  • oil for frying
  • cotija cheese

Grilled Pineapple Salsa

  • 10 - 12 pineapple rings
  • 3/4 cup chopped fresh cilantro
  • 2 red fresno peppers or jalapeno, seeded and diced
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • salt


  • Combine the oregano, salt, paprika, garlic powder and chipolte powder together in a bowl. Rub spices all over pork. Wrap pork in plastic wrap and refrigerate for 8 hours or overnight.
  • The next day, remove plastic wrap, place pork in the slow cooker and cook on low for 8 hours.
  • Turn grill to medium heat. Place pineapple on grill and cook 2 - 3 minutes per side or until dark char marks appear. Remove from grill and allow to cool.
  • Once cool dice. Combine pineapple, cilantro, peppers, lime juice and lime zest together in a bowl. Cover and refrigerate for at least 30 minutes.
  • With pork still in slow cooker, use forks to shred. Cover and turn to warm setting while you fry the taco shells.
  • Heat a thin layer of oil in a skillet over medium-high heat. Fry one tortilla, 15 - 30 seconds on each side. Transfer to a paper towel lined plate. Repeat with remaining shells.
  • To make a taco, spoon shredded carnitas into a taco shell, top with a spoonful of salsa and sprinkle with crumbled cotija cheese. Serve.


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Keywords: pork, salsa, slow cooker, tacos