Pineapple Salsa Pork Carnitas Recipe

Pineapple Salsa Pork Carnitas Recipe

Check out Grilling Expert Corbin’s twist on traditional Mexican-inspired flavors with a smoky-sweet finish that will have the whole family begging for seconds! Shake up your next Taco Tuesday with this tasty recipe!

7 Hours
15 Minutes
6-7 Hours

These smoked pork carnitas on the Traeger are one of our all time favorite summer recipes! The slow smoke makes for unique, tender, and delicious tasting pork with an unrivaled wood flavor. Did we mention the perfect pairing of your pork with grilled pineapple, roasted veggies, and a hint of spicy jalapeño? Start by seasoning the pork butt with the Blackstone street taco and Meat Church The Gospel rubs and adding in onion, garlic, and peppers. Don’t forget to add orange juice as your broth for extra sweet and tender pork! Smoke the meat on the Traeger for about 6-7 hours, or until an internal temperature of 200°. While that’s cooking, fire up your Kamado Joe grill and begin prepping your salsa. Slice your pineapple and throw it on the grill with the red pepper, lime, and jalapeño for about 10 minutes. Dice up the fruits and veggies and add it to your bowl. Squeeze in some lime juice and add in olive oil, honey, salt and pepper, to taste and stir. Remove pork from the smoker, shred it up, and build your tacos!  Enough reading about the flavors and tastes of this dish - why aren’t you making it yet? 




  • Fresh jalapeño 
  • Red pepper 
  • 1-2 limes
  • ½ cup red onion
  • Cilantro
  • Salt & pepper
  • 1 tsp honey 
  • Olive oil




  1. Start by seasoning the pork butt with the Blackstone street taco and Meat Church The Gospel rubs. Coating all sides and trimming fat as needed 
  2. Chop white onion, crush garlic, chop chipotle peppers, and add all to pan with pork 
  3. Add in orange juice (or chicken stock if you want it less sweet) 
  4. Place pork on the Traeger at 250° and cook for about 6-7 hours. 
  5. At an internal temp of about 160°, cover pork with foil and let it steam and finish cooking to 200°
  6. Remove pork from smoker and let it rest 
  7. Drain out extra juice and shred pork in the foil pan


  1. Preheat the Kamado Joe to 350°, adding in the Jealous Devil Charcoal, and begin prep for salsa 
  2. Slice pineapple into about 4-6 manageable pieces, removing the core before putting it on the grill  
  3. Cut a lime in half and coat all fruit and vegetables in olive oil 
  4. Grill fruit and veggies for about 10 mins. Monitor closely and flip often, looking for a nice char. 
  5. Chop up fruit and veggies to desired size and add to bowl
  6. Add in diced red onion, cilantro, lime juice, and stir
  7. Add in a touch of olive oil, salt, and pepper to taste
  8. Top it off with a tsp of honey and mix it all together
  9. Stuff your carnitas and enjoy!