Slow Cooker Pineapple Adobo Carnitas Bowls

A juicy pork shoulder cooks low and slow in a perfectly spiced adobo rub to make the most tender carnitas. Served over a bed of jasmine rice with a quick pineapple slaw and all the toppings, these Slow Cooker Pineapple Adobo Carnitas Bowls are everyone’s favorite.

Carnitas are the best. There’s something about the traditional, tried-and-true method that is simply unlike any other preparation of pork. Cooked low and slow with all the juices, spices, and citrus, the carnitas in these Slow Cooker Pineapple Adobo Carnitas Bowls are my absolute favorite. So, what makes these carnitas better than just your average shredded pork? Well, you decide for yourself, but here are the tips that I swear by when making the perfect carnitas:

my carnitas tips:

1. 
   The cut of meat: A pork shoulder is mandatory for carnitas. With a higher fat content than most, the meat is able to stay juicy and tender all day long in the slow cooker. Plus, I opt to trim the fat off at the end, so the final result is not too greasy. You should note, though, that the pork shoulder can also be referred to as a Boston Butt. Either way, if you ask your butcher, they should be able to steer you in the right direction.
2. It’s all about the sear. Classic carnitas are super tender, but they also always must have a nice bit of char — just for some texture. I’ve tried carnitas prepared without any char, and I’ve tried some that have tried to achieve the char by broiling them at the end. Personally, I don’t think either of those methods compare to starting off with a simple sear. In this Slow Cooker Pineapple Adobo Carnitas Bowls recipe, the pork shoulder starts off with a simple dash of salt, pepper, and olive oil: the three classics. Then, I like to heat up my cast iron skillet super hot and sear the meat on each side. This is the perfect way to achieve a nice crisp on your final result. 
3. Rub rub rub! This Slow Cooker Pineapple Adobo Carnitas is generously coated with a few of your traditional Mexican spices, cumin and oregano. But, it is also lathered with adobo sauce — one of my favs! Adobo sauce is a tangy and slightly sweet red sauce that often packages chipotle peppers. This recipe uses both the chipotles and the sauce, so you get the most out of your can. The spices are delicious, but the sauce is crucial to this recipe. The tangy kick from the adobo pairs amazingly with the citrus from the carnitas themselves, as well as with the pineapple salsa. So. Freaking. Good. 
4. The extras: Before starting up the slow cooker, be sure to throw in tons of garlic, some diced onion, and, of course, the chipotle peppers. If you are spice conscious, you can reduce the amount of chipotles, but I don’t recommend leaving them out. Also, you can’t skip the garlic and onions! I’m a firm believer that garlic and onions make pretty much everything better — and, these Slow Cooker Pineapple Adobo Carnitas Bowls are no exception. With just half an onion, the carnitas don’t get too chunky. Still, they get all those good cruciferous flavors.
5. The Slow Cooker! Carnitas simply cannot be cooked on the stovetop. You can easily make shredded pork in a dutch oven, but that’s not quite the same. No, you really do need a slow cooker to make super juicy pork. Given that this recipe only calls for 2-3 lbs of pork, you should be able to cook it on low in about 8 hours, or high in about 6. Low is best, though, if you have the time. Alternatively, an instant pot will also work for this recipe (see tips below). 

Honestly, these carnitas are so juicy, flavorful, and tender that I sometimes just like to eat them plain – or even in taco form, as is traditional. But, this Slow Cooker Pineapple Adobo Carnitas Bowls recipe really takes your classic carnitas over the top. Pairing wonderfully with the citrus from the pork, the pineapple salsa is really the star of the show here.

that pineapple salsa…

The salsa is super simple, and it can easily be made ahead of time. Honestly, it even tastes better after 24 hours in the fridge. All it takes is some freshly diced pineapple for some sweetness, jalapeno, cilantro, and red onion for some punch, and your classic spices. Oh, and how could I forget: fish sauce. Fish sauce is super controversial, mostly because it has a funky smell. But, I personally think it’s an ingredient every chef should have on hand. It truly does make every salsa, dip, and dressing just a little more “wow.” Don’t knock it until you try it!

To build your bowl, take those carnitas and a big scoop of the salsa and layer it on top of some jasmine rice and a few leaves of butter lettuce. Then, top with some avocado, cotija (feta works here, too), and toasted peanuts. The toasted peanuts may sound strange, but they really do bring the perfect crunch! And, if you wanted to go overboard, you could even add some sweet pickled onions:))) Then, with some garnish of lime wedges and cilantro, your Slow Cooker Pineapple Adobo Carnitas Bowls are ready! And, let me tell you, they make one amazing meal!

This meal is honestly perfect for any night of the week, or even a nice lunch. I love this bowl for meal prep because the carnitas, salsa, and rice last pretty much all week. Then, you can just pick and choose your fav toppings! Plus, these Slow Cooker Pineapple Adobo Carnitas Bowls are the perfect summer meal that’s just a little more unique than your classics, for when you need to mix it up.

I hope you enjoy this recipe as much as I do! Let me know in the comments below!

Instant Pot instructions:

For the Instant Pot, sear and season your pork as written below. Then, place your pork in the instant pot with the chicken broth, and lock the lid. Set your instant pot to the “sealing” position. Press the “manual” button and set the Instant Pot on high for 30 minutes. After about 10 minutes of coming to pressure, the timer should start counting down. After 30 minutes, allow the pressure to release naturally for about 15 minutes, then release any remaining pressure and take off the lid. Shred the pork and follow the rest of the recipe as written below!

Slow Cooker Pineapple Adobo Carnitas Bowls

Recipe by Annie PatrickCourse: Main Course, Bowl, Slow CookerDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cook time

6-8

hours

Juicy, tender pork carnitas and a tangy pineapple salsa make for these perfect Slow Cooker Pineapple Adobo Carnitas Bowls!

Ingredients

• pork carnitas:

• 2-3 lb pork shoulder

• 1 tsp salt

• Freshly ground pepper

• 1 tbsp olive oil

• 1 tbsp ground cumin

• 1 tbsp dried oregano

• 1 tbsp chipotle chili powder*

• 2 adobo peppers, diced + 3 tbsp adobo sauce

• ½ yellow onion, diced

• 3 cloves garlic, minced

• 2 bay leaves

• 1 orange, juiced

• 1 lime, juiced

• ¾ cup chicken broth*

• bowls:

• 1 cup pineapple, diced into ¼ inch cubes

• 1 jalapeño, deseeded and minced

• ¼ cup cilantro, chopped

• ½ red onion, diced

• 1 lime, juiced

• 1 tsp fish sauce

• 1 tbsp olive oil

• ½ tsp cumin

• Salt and pepper, to taste

• 2 cups jasmine rice or brown rice, prepared according to package*

• Butter lettuce, to serve

• 1-2 avocados, sliced

• ½ cup cotija cheese, crumbled

• finely chopped toasted peanuts, to serve

• Lime wedges, to serve

• Fresh cilantro, to serve

Instructions

• pork:
• Rub the pork shoulder with the salt, pepper, and olive oil.
• Heat a large skillet over high heat. Sear the pork on each side for about 2 minutes, achieve being a nice brown on all sides. Allow to cool slightly.
• Rub the pork with the cumin, oregano, chipotle chili powder, and adobo sauce. Place in the bowl of a slow cooker, and disperse the adobo peppers, onion, garlic, and bay leaves over the pork. Squeeze the orange juice and lime juice over top.
• Pour the chicken broth over the pork. Set the slow cooker to low and cook for about 8 hours. Alternatively, you could set it to high and reduce the time to about 6 hours.
• Remove the bay leaves, and trim the fat off the pork, if desired. Shred the pork with two forks and allow to sit in the slow cooker for another 15 minutes.
• bowls:
• To make your pineapple salsa, combine the pineapple, jalapeño, cilantro, red onion, lime juice, fish sauce, olive oil, cumin, salt, and pepper in a medium bowl.
• Start off your bowls with a base of jasmine rice and a layer of butter lettuce. Top with some pork carnitas, a scoop of the pineapple salsa, and cotija cheese. Top with lime wedges, peanuts, and more cilantro. Enjoy!

Notes

• If you have a Mexican beer on hand, that would be delicious instead of chicken broth
• Cooking the jasmine rice in coconut milk really takes the recipe over the top!
• If you can’t find chipotle chili powder, regular chili powder works as well.