Slow Cooker Venison Carnitas Tacos or Tostadas
This is another easy way to prepare some of the leg roasts of venison that tend to be tough!
Servings 12 servings
Calories 262kcal
Cost $4
Equipment
Ingredients
- 2 - 3 pounds boneless venison leg roast
- Salt and freshly ground black pepper
- 2 teaspoons dried coriander
- 1 tablespoon ground cumin
- 1 tablespoon granulated garlic
- 2 teaspoons onion powder
- 1 tablespoon Chili powder
- 2 teaspoons dry adobo seasoning
- 1 Onion quartered
- 1 orange cut in half
- 3 tablespoons vegetable oil
- Corn or Flour Tortillas
- Lettuce diced tomatoes, grated cheese, salsa, etc. for garnish
Instructions
- Salt and pepper roast liberally. Place the roast in a slow cooker and top with the onion, orange and spices. Add about 2 cups water or stock to slow cooker. Cover and cook on low for 8 to 10 hours or on high 4 hours. Reserve liquid.
- Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. After you shred the meat pour some of the pan juices on it so that the meat stays moist.
- Optional
- In a large saute pan, heat the olive oil over high heat. Press the carnitas into the oil and fry until crusty on one side.
- Place about 1/2 inch olive oil in a small pan over high heat. Fry tortillas on one side for about 1 minute. Turn and fold in half. Fry on first side of folded tortilla then turn and fry on the other.
- Place meat in tortilla. Serve with your favorite toppings. Lettuce, tomato, cheese, salsa, etc..
Notes
Leftover meat can be refrigerated for 3-4 days.
Reheat in microwave until hot.
For longer storage, freeze up to 2 months.
Thaw in refrigerator. Reheat per above instructions.
Nutrition
Calories: 262kcal | Carbohydrates: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 66mg | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 6.7mg | Calcium: 15mg | Iron: 0.5mg