Carnitas Tacos using a venison neck roast will always turns out tender and juicy when you use this Carnitas Michoacan recipe for your next Taco Tuesday or Cinco de Mayo.
Venison Carnitas Tacos For Taco Tuesday
Carnitas Tacos have earned their place as one of the most beloved taco varieties. Traditionally made with pork, this dish brings together slow-cooked, tender meat with crispy edges - perfect for any Taco Tuesday or Cinco de Mayo party. When you substitute venison for pork, you elevate this classic recipe into something that’s both unique and incredibly satisfying.
As a busy parent and passionate home cook, I know that a successful meal needs to be easy and delicious. That’s exactly what you’ll get with this Venison Carnitas Tacos (Carnitas Michoacan) recipe. It all starts with a simple deer or antelope neck roast and a handful of other ingredients. Toss it into your slow cooker, and after a few hours, you’ll be rewarded with mouthwatering carnitas meat that can be shredded, broiled, and crisped up just like the best carnitas you’ve had in any taco shop.
Why Venison For Carnitas Tacos?
Many people may not immediately think of venison when it comes to making carnitas. The truth is, venison makes for an excellent choice because of its rich, beef-like flavor and tenderness. Venison roasts, especially from the neck, are loaded with connective tissue that breaks down during slow cooking, creating a melt-in-your-mouth texture that’s perfect for tacos.
Plus, this recipe calls for just a few simple ingredients that you likely already have in your kitchen. No need to search high and low for fancy seasonings. You’ll get all the flavor you need from broth, cumin, garlic, and a dash of smoked paprika.
What Makes Carnitas Michoacan So Special?
There are a few tips that set this Carnitas Michoacan recipe apart. First, browning the venison in a skillet before adding it to the slow cooker is key. This step locks in the rich flavors and adds that irresistible caramelized color. Don’t skip it!
Once the meat is slow-cooked, shredding it and then broiling it for a few minutes makes all the difference, resulting in that crispy, edge-to-edge texture you crave in authentic carnitas.
Ingredients For Venison Carnitas Tacos
- 1 boneless deer or antelope neck roast (2-3 lbs.)
- ¼ cup lard1 large yellow onion, diced
- 1 cup venison broth or beef broth
- 2 Tablespoons lime juice
- 1 Tablespoon white or apple cider vinegar
- 2 Tablespoons minced garlic
- 1 Tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
How To Make Carnitas Tacos
Prep the Meat: Pat the neck roast dry with paper towels to remove excess moisture. This helps it brown better when seared.
Brown the Meat: Heat the lard in a large cast-iron skillet over high heat. Add the neck roast and sear on all sides until it forms a deep brown color. This should take about 2 minutes per side.
Transfer to Slow Cooker: Once browned, transfer the roast along with all the melted lard into your slow cooker. Add the diced yellow onion.
Make the Broth Mixture: In a medium bowl, whisk together the venison broth, lime juice, vinegar, garlic, cumin, oregano, smoked paprika, salt, and pepper. Pour this mixture over the meat in the slow cooker.
Slow Cook: Cover and cook the venison on the high setting for 4 to 6 hours, or on low for 8 to 10 hours. The meat should be fall-apart tender when done.
Shred the Meat: Once the meat is cooked, use two forks to shred it into bite-sized pieces.
Crisp the Meat: Place the shredded venison on a rimmed baking sheet. Pour 1 cup of the reserved slow-cooker liquid over the meat to keep it moist. Broil it in the oven for about 5 minutes, or until the edges become golden-brown and crispy.
Assemble the Tacos: Serve the crispy venison carnitas with warm tortilla shells. Top with diced onion, fresh cilantro, lime wedges, creamy avocado, and your favorite salsa.
Carnitas Recipe For The Whole Family
This Venison Carnitas Tacos recipe is perfect for busy families looking for a fun and flavorful meal. It’s great for Taco Tuesday, but it’s also impressive enough for a Cinco de Mayo gathering with friends or coworkers. With minimal prep and simple ingredients, it’s a no-fuss recipe that delivers big flavor.
More Mexican Food Venison Recipes
If you are looking for more great ideas on how to cook with some of that venison in your freezer, be sure and check out these family favorites we love making on weeknights when we are in the mood for Mexican food, or when we gather with family and friends for a Cinco de Mayo party.
Jalapeno Popper Flautas Mexicanas
Venison Sausage Breakfast Tacos
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The Best Carnitas Tacos (Carnitas Michoacan)
Ingredients
- 1 boneless deer or antelope neck roast (2-3 lbs.)
- ¼ cup lard
- 1 large yellow onion, diced
- 1 cup venison broth or beef broth
- 2 Tablespoons lime juice
- 1 Tablespoon white or apple cider vinegar
- 2 Tablespoons minced garlic
- 1 Tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Pat neck roast dry with paper towels.
- Heat the lard in a large cast-iron skillet over high heat. Add neck roast and sear on all sides until a deep brown color forms, about 2 minutes per side.
- Transfer the browned neck roast with all the melted lard to my favorite slow cooker with the sliced yellow onion.
- In a medium bowl, whisk together the broth, lime juice, vinegar, garlic, cumin, oregano, paprika, salt, and pepper.
- Pour the broth mixture into the slow cooker, cover, and cook on High setting for 4 to 6 hours or on Low setting for 8 to 10 hours, until meat is fall-apart tender.
- Shred the meat with two forks.
- Place the shredded venison on a rimmed baking sheet. Pour 1 cup of the reserved slow cooker liquid over the venison to keep it moist and tender. Then broil for 5 minutes or until the meat becomes golden browned and crispy on the edges.
- Serve with tortilla shells, diced onion, fresh cilantro, lime wedges, avocado, and your favorite salsa.
Mallory says
We love these tacos! Our kids favorite dinner!
Jeff Benda says
Thanks Mallory. So glad your kids love them as much as our daughter does!
Maria says
Awesome, tender and flavorful!
Jeff Benda says
Thanks Maria! So glad you enjoyed our Carnitas Tacos recipe.
Laura L says
Great recipe!! Everyone in the family loved this recipe. We made it with backstrap. Thank you!
Jeff Benda says
Thanks Laura! So happy to hear the entire family loved the Carnitas Tacos!