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pork carnitas with pineapple salsa

prep time: 10min

cooking time: 10hrs 

serving: 6-10



2-2.5kg pork shoulder, bone-in

1 onion, diced

optional -1 red chilli, sliced

2 tsp salt

1 tsp pepper

4 cloves garlic, crushed

2 oranges, juiced and zested

1 tbs dried oregano

2 tsp ground cumin

2 tbs olive oil


1. mix the oregano, cumin and olive oil together and rub

over the pork. add the remaining ingredients to your

slow cooker or crockpot and mix. add pork and flip a few

times to get some juices on it. slow cook for 10hrs on low

in a slow cooker or at 120c in a crockpot in the oven.


2. remove from slow cooker, pull the skin off (discard) and

shred meat with 2 forks. add liquid from the slow cooker

to a saucepan and reduce by half then pour back over

the shredded pork. the traditional style carnitas would

then be popped under the grill in a baking dish to crisp

up the edges. this step is optional but delicious. serve

with pineapple salsa and tortillas or rice.



pineapple salsa

1/2 pineapple, chopped into small cubes

1 red chilli, finely sliced (seeds removed if

you don’t want too much spice)

2 tbs fresh coriander, chopped

1 red capsicum, finely diced

1/2 red onion, finely diced

juice 1 lime

pinch salt


add all salsa ingredients to a bowl and mix

well to combine.


recipe by wellness coach Shan Cooper from My Food Religion

download recipe here

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