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carnitas bites

Carnitas Bites

Chloe Wright
Bite size tacos filled with carnitas and topped with pineapple, cilantro, and lime juice
Course Appetizer
Cuisine Mexican


  • Slow cooker
  • Small circle cookie cutter
  • Mini muffin tin
  • Baking sheet


  • 1 (4 lbs) bone-in pork shoulder/butt
  • 2 tsp cumin powder
  • 2 tsp oregano
  • 1 tsp chili powder
  • 4 oz adobo sauce
  • 1 onion chopped
  • 1 jalapeño, chopped
  • 4 cloves garlic, minced
  • ½ cup pineapple juice
  • ½ cup orange juice
  • ½ cup chicken stock
  • Salt and pepper, to taste
  • Soft corn tortillas (can sub with any tortilla "scoop" chip to save time)

For the garnish:

  • Pineapple, finely diced
  • Cilantro, chopped
  • Limes


  • Rub the pork shoulder/butt with cumin, oregano, chili powder, and adobo sauce. Add pork to a slow cooker and top with remaining carnitas ingredients. Cook on low for 10 hours.
  • Once cooked, pull meat off the bone and return to juices while prepping your remaining ingredients.
  • Using a cookie cutter, cut tortillas into smaller circles. Spray a mini muffin tin with cooking spray. Place each tortilla circle in the individual wells of the muffin tin and bake at 375° until crisped. Allow to cool. 
  • Spread carnitas on a baking sheet and set oven to broil, crisping the meat.
  • Spoon meat into each tortilla cup and garnish with pineapple, cilantro, and a squeeze of lime.


"I’m always happy to make these carnitas bites – they make your house smell amazing! If you’re running short on time before a party, you can use any tortilla ‘scoop’ chip instead of the baked corn tortillas for a simpler prep.”
Chloe Wright, North Chattanooga
Keyword appetizer recipe, carnitas, cilantro, homemade carnitas, lime juice, pineapple, pork and turkey chili recipe, tacos, tortilla chips