Slow Cooker Venison Roast Carnitas Tacos

• servings: 8 servings
• active time: 10 minutes
• total time: 4 hours 10 minutes

Ingredients

1 deer or antelope neck roast

1/4 cup Lard

1 yellow onion, diced

1 cup beef or venison broth

1 Tbsp lime juice

1 Tbsp white or apple cider vinegar

1 Tbsp minced garlic

1 tsp cumin

1 tsp oregano

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

Directions

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-size 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.

When you are ready to serve, shred the meat and discard the bones and "undesirable" white pieces. Serve with tortilla shells, diced onion, fresh cilantro, lime wedges, avocado, and your favorite salsa.

Notes

Or 275 in Dutch oven 6+ hours for venison neck