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

Before you start

Before starting, cut the pork shoulder into 1-inch cubes, removing any large pieces of fat. Drain the pineapple tidbits well and set aside. Puree the chipotle peppers in adobo in a small blender or food processor until smooth.

Shred the Oaxaca cheese and the four-cheese blend if not already shredded. Have a 6-quart slow cooker ready and all ingredients within reach.

Instructions

Layer and Season

1. 1Layer the Pork
   Place the pork shoulder chunks in the bottom of a 6-quart slow cooker in an even layer. They should cover the bottom of the insert completely.
   Look for The pork chunks fill the bottom of the slow cooker.
   Tip Cut the pork into uniform 1-inch pieces so they cook evenly.
2. 2Add Pineapple and Chipotle
   Scatter the drained pineapple tidbits over the pork. Spoon the pureed chipotle peppers in adobo sauce over the pineapple and pork, spreading it as evenly as possible.
   Look for The pineapple and chipotle cover the pork in a speckled layer.
   Tip Puree the chipotle peppers in a blender or food processor for a smooth sauce.

After layering the pork, pineapple, and chipotle, the slow cooker should be filled about halfway. The pineapple tidbits and chipotle puree should be spread evenly over the meat, creating a colorful, speckled layer.

The cheese will be piled on top, covering everything completely. This is a quick, no-fuss phase – just make sure the ingredients are distributed evenly.

Slow Cook and Shred

3. 3Top with Cheeses
   Sprinkle the shredded Oaxaca cheese and Mexican four-cheese blend evenly over the top of the pork mixture. The cheese will melt and create a blanket as it cooks.
   Look for The cheeses form a thick, even layer over the meat and fruit.
   Tip Shred the cheese yourself for the best melt, or use pre-shredded for convenience.
4. 4Slow Cook
   Cover the slow cooker and cook on LOW for 8 hours, or until the pork is fork-tender and easily shreds. The cheese will melt into a golden, blistered blanket. Let it rest for 3 minutes before slicing.
   Look for The pork is tender and the cheese is bubbly and browned at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking – it releases heat and extends cooking time.
5. 5Shred the Pork
   Using two forks, shred the pork directly in the slow cooker. Stir to combine with the pineapple and chipotle sauce, and let it rest for at least 3 minutes before serving.
   Look for The pork shreds easily and soaks up the smoky-sweet sauce.
   Tip Remove any large pieces of fat or gristle before shredding.

After 8 hours on LOW, the kitchen will smell of sweet pineapple, smoky chipotle, and rich pork. The cheese will have melted into a golden, blistered blanket, and the pork will be fork-tender. When shredded, the meat should easily pull apart and mix with the pineapple and sauce. The texture should be moist and saucy, not dry or watery.

Serve and Savor

6. 6Serve and Enjoy
   Serve the carnitas hot, spooned over rice or tucked into warm tortillas. Top with the melted cheese from the slow cooker and any extra sauce.
   Look for The carnitas are glossy with sauce and the cheese is stretchy and melted.
   Tip Warm tortillas or rice before serving for a complete meal.

When serving, the carnitas should be glossy with the chipotle-pineapple sauce, with strands of melted cheese stretching from the spoon. The pork should be tender and juicy, with a perfect balance of sweet, smoky, and savory flavors. Serve hot, over rice or in tortillas, and enjoy the melty, cheesy goodness in every bite.

Common mistakes

Avoid opening the slow cooker lid during cooking, as this lets heat escape and extends the cooking time. Do not skip draining the pineapple – too much liquid can make the dish watery.

Also, be careful not to overdo the chipotle – start with the suggested amount and adjust to taste. Finally, shred the pork while it's still warm for the easiest handling.

How to tell it’s done

The pork is done when it is fork-tender and easily shreds apart. The internal temperature should reach at least 145°F (63°C) for whole-cut meat, but slow-cooking to 200°F (93°C) will yield the most tender results.

The cheese should be fully melted, bubbly, and lightly browned at the edges. Let the meat rest for at least 3 minutes after shredding to allow the juices to redistribute.

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