Slow Cooker Pork Carnitas

From Our Kitchen to Yours: Slow Cooker Pork Carnitas with Chipotle Olive Oil and Pineapple Balsamic

At Abingdon Olive Oil Company, we believe that every meal tells a story, and our Slow Cooker Pork Carnitas is no exception. Inspired by the warmth of family traditions and the joy of shared meals, this recipe brings together the smoky heat of our Chipotle Olive Oil and the sweet tang of our Pineapple Balsamic Vinegar to create a dish that’s both comforting and unforgettable.

A Flavorful Journey

The inspiration for our Slow Cooker Pork Carnitas began on a sunny Sunday afternoon. We wanted to create a recipe that captured the essence of our family gatherings—full of laughter, stories, and, of course, delicious food. With our Chipotle Olive Oil and Pineapple Balsamic Vinegar in hand, we set out to reinvent a classic favorite.

The Perfect Combination

The rich, smoky notes of the Chipotle Olive Oil blend perfectly with the bright, tangy sweetness of the Pineapple Balsamic Vinegar. When combined with tender pork and slow-cooked to perfection, these ingredients transform into a mouthwatering dish that’s perfect for any occasion. The slow cooking process allows the flavors to meld beautifully, resulting in succulent, juicy pork carnitas that are bursting with flavor.

Slow Cooker Pork Carnitas

Recipe by Happy Hearts KitchenCourse: Dinner, LunchCuisine: MexicanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cook Time

4-8

Hours

Savor the rich, smoky flavors of our Slow Cooker Pork Carnitas, made with Abingdon Olive Oil Company’s Chipotle Olive Oil and Pineapple Balsamic Vinegar. This easy, set-it-and-forget-it recipe transforms tender pork shoulder into a mouthwatering, juicy carnitas that’s perfect for tacos, burritos, or rice bowls. The smoky heat of chipotle and the sweet tang of pineapple create a perfectly balanced, deliciously unique dish that your family will love.

Ingredients

• 1 10-12 lb Boston Butt or Pork Shoulder

• AOOC Chipotle Olive Oil

• AOOC Pineapple Balsamic

• 2-3 Oranges

• 2 Limes
  

• 2 Onions chopped in eighths

• 8 Cloves Garlic

• 1 Tbsp dried Oregano

• 1 Tbsp Basiks Jerk or Taco Seasoning Blend

• pepper
  

• 1-2 Bay leaves

• Topping Ideas: avocado, lettuce, tomato, red onion

Directions

• Rinse and dry the pork shoulder, rub all over with Chipotle Olive Oil and Pineapple Balsamic then with oregano, pepper, and choice of Basiks Seasoning.
  
• Place the pork in a slow cooker (fat cap up), top with the onion, smashed garlic cloves (don’t worry about spreading it) and squeeze over the juice of the oranges/ limes, leaving the rinds in the pot.
  
• Slow Cook on low for 8 hours or on high for 4 hours. (see notes for other cooking methods)
  
• Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
  
• Add meat and desired toppings to your tortilla.
  
• Top with an extra drizzle of AOOC Pineapple Balsamic! Perfect with a side of yellow rice or beans.
• *If you like your Carnitas crispy, you can add the pork to a sheet pan and broil in the oven, or do small batches pan fried over medium with your favorite olive oil (we tried AOOC Cilantro and Onion, AOOC Baklouti Green Chili, and AOOC Persian Lime all super delicious!)

Notes