Venison in the Slow cooker - Carnitas
Venison Carnitas are delicious and so easy! The meat stays moist, tender and never tough when cooked in your slow cooker!
Servings 6 servings
Calories 240kcal
Cost $5
Equipment
Ingredients
- 2 pounds venison roast
- Salt and freshly ground black pepper
- 2 teaspoons oregano, dried
- 1 teaspoon ground cumin
- 1 tablespoon Olive Oil
- 1 Onion coarsely chopped
- 4 cloves garlic minced
- 1 jalapeno seeded and ribs removed, chopped
- 1 orange cut in half
- 2 medium onions diced
Instructions
- Rinse and dry the venison. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over meat. Place the venison in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 5 to 8 hours. Reserve liquid.
- Once the meat is tender, cook to about 200 °F, remove from slow cooker and let cool slightly before pulling apart with 2 forks. Remove to a large bowl.
- Serve as enchiladas, tacos, fajitas or just plain!
Video
Notes
When meat is ready pull, temperature should be 195-210°F.
Store leftovers in the refrigerator for 3-4 days.
For longer storage, freeze in packages large enough to accommodate one meal for your family. Stores for 6 months, if well packed.
Nutrition
Calories: 240kcal | Carbohydrates: 9g | Protein: 35g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 128mg | Sodium: 80mg | Potassium: 623mg | Fiber: 1g | Sugar: 4g | Vitamin A: 85IU | Vitamin C: 19.1mg | Calcium: 46mg | Iron: 5.8mg