I’ve been expanding our wild game menu lately and have some good finds to share with everyone. The first is black bear carnitas.
Defined, carnitas = “(in Mexican cooking) braised or roasted pork served shredded in small pieces, often as a filling in tacos, burritos, etc.”
For this one, I actually cheated and got a ready made sauce from the local market that is recommended to pour over a pork shoulder in a slow cooker. Since I knew bear meat makes excellent roasts, I figured this would work well.
By the time the shoulder was fork-tender, most of the sauce had dissipated either into the meat or into the atmosphere. What was left was incredibly moist, and we treated it exactly like taco meat or fajita strips. Big glob of meat inside a taco shell and topped with lettuce, tomato, sour cream, avocado, and cheese. It was awesome. The leftovers were hefty enough to have several helpings of carnitas nachos.
Here’s a link where you can find that slow cooker sauce.
This is one of the better new recipes I’ve tried in quite some time, and we’ll be doing it again I’m sure!
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