Slow Cooker Chipotle Pineapple Pork Carnitas Step-by-step instructions

Before you start

Before you start, cut the pork shoulder into 2-inch chunks, trimming any large pieces of fat. Drain the pineapple tidbits well, reserving the juice for another use if desired.

Chop the chipotle peppers and measure the queso blanco and shredded cheese. Have a 6- to 7-quart slow cooker ready. No other prep is needed—this is truly a dump-and-go recipe.

Instructions

Layer the Ingredients

1. 1Add the Pork
   Place the pork shoulder chunks into the slow cooker insert, spreading them evenly across the bottom.
   Look for The pork should cover the bottom in a single layer.
   Tip Cut the pork into uniform chunks so they cook evenly.
2. 2Add Pineapple and Chipotle
   Scatter the drained pineapple tidbits over the pork. Add the chopped chipotle peppers in adobo sauce and spread them over the pineapple and pork.
   Look for The pineapple and chipotle should be distributed over the pork.
   Tip Adjust the chipotle amount to control the heat level.
3. 3Top with Cheeses
   Pour the warmed queso blanco dip over the top, then sprinkle the shredded pepper jack cheese evenly over everything.
   Look for The cheese should cover the top completely.
   Tip Warming the queso helps it melt more smoothly.

The slow cooker will be filled with raw pork, pineapple, chipotle, and cheese. The colors are vibrant—golden pineapple, red chipotle, white queso, and orange pepper jack.

The queso should be poured evenly, and the cheese sprinkled on top, creating a thick, creamy blanket.

Slow Cook to Tender

4. 4Cook on Low
   Cover the slow cooker and cook on low for 8 to 10 hours, until the pork is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling and the pork will be falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking to keep the heat steady.
5. 5Shred the Pork
   Using two forks, shred the pork directly in the slow cooker. Stir to combine with the sauce.
   Look for The pork should shred easily with no resistance.
   Tip Remove any large pieces of fat before shredding.

After 8 to 10 hours, the kitchen will be filled with the aroma of sweet pineapple, smoky chipotle, and melted cheese. The sauce will be bubbling around the edges, and the pork will be falling apart. The cheese will have melded into a smooth, creamy sauce.

Shred and Serve

6. 6Serve
   Serve the carnitas hot over tortilla chips or rice, with a generous spoonful of the sauce.
   Look for The sauce should be thick and creamy.
   Tip Garnish with fresh cilantro or lime wedges if desired.

The shredded pork is coated in a thick, glossy, sweet-and-spicy sauce. The meat is moist and tender, with bits of pineapple and chipotle visible. The sauce is creamy and stretchy, perfect for spooning over rice or scooping with chips.

Common mistakes

Avoid lifting the lid during cooking, as this releases heat and extends the cooking time. Don't skip draining the pineapple—excess liquid can make the sauce watery.

Also, resist the urge to stir too early; the pork needs time to break down. If the chipotle heat is too intense, start with less and add more to taste after cooking.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds with no resistance. The internal temperature should reach at least 145°F (63°C) for whole cuts of meat, but you'll likely be cooking it much longer, which ensures ultimate tenderness.

The sauce should be bubbling and thickened, and the cheese fully melted and incorporated. If the sauce seems thin, remove the lid and cook on high for 30 minutes to reduce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest