The Best Carnitas Tacos (Carnitas Michoacan)
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.
Servings: 8 servings
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.
