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Halloween Party Foods: Carnitas!


ImageCarnitas have become a cult favorite in our family.  It originated with daughter-in-law, Courtney, who found the recipe on Pinterest and the Damn Delicious site. Courtney shared it with my other daughter-in-law, Jessie. Then the recipe was shared with Jessie’s sister, Lottie. I finally got the recipe today. Another slow cooker gem.

 With Halloween coming upon us, you have to try the pork carnitas if you want something easy and “double dog good” as my friend Charlene would say, for your party.

Best slow cooker pork carnitas 

It’s not often that a recipe stays true to the original. But this recipe is so good, no one wants to change it, least of all me.

Jessie’s suggestions:  “Serve with lime tortillas chips and Tostitos white queso, black beans, Spanish rice, and guacamole.”

Prep this the night before, pull it from the refrigerator in the morning. You might have to cook it a bit longer.


1 tablespoon chili powder blend

2 teaspoons ground cumin

2 teaspoons dried oregano

2 teaspoons salt, or more, to taste

1 teaspoon ground black pepper

4 pounds fresh pork shoulder, excess fat trimmed (Don’t trim it all off)

4 nice sized cloves garlic, peeled

2 onions, quartered

2 oranges, juiced

2 limes, juice


Combine spices, salt and pepper. Season shoulder with spice mixture, rubbing in thoroughly on all sides.

Place garlic, onions, orange juice, lime juice and seasoned shoulder into sprayed slow cooker. Cover and cook on low 8 hours or high 4-5.

Remove shoulder and shred meat before returning to slow cooker with juices. Season with salt and pepper, to taste. Cover and keep warm for 30 minutes.

Preheat oven to broil. Spread carnitas onto sprayed baking sheet and broil until crisp and crusty, a few minutes. Enjoy.


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