Simple Slow Cooker Soft Taco Carnitas


1 3-to-4-pound boneless pork shoulder (or 4 1/2-pound bone-in pork shoulder)
1 tablespoon kosher salt plus 1 tsp
2 teaspoons ground black pepper
1 onion, roughly chopped
4 cloves garlic, finely minced
1/2 cup dry white wine
2 jalapenos, chopped
1 tbsp olive oil
corn tortillas
queso blanco
cilantro, finely chopped
1 avocado, chopped (optional)
2 limes, cut into quarters


Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low. If you don't have a slow cooker, you can braise the pork shoulder in a 325 degrees F oven for 2 1/2 to 3 1/2 hours.

Turn off the slow cooker and transfer the pork to a platter. Use two forks to shred the meat.
Fry jalapenos in oil, add the pork, season with salt and brown until it's crisp around the edges. Warm tortillas by placing a small stack in a damp paper towel and microwave for approximately 30 second. Pile onto warmed corn tortillas. Sprinkle queso blanco and cilantro over pork and finish off with a squeeze of lime.
Recipe adapted from: