Mexican-Spiced Venison Carnitas Recipe

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Yield: 4-6 servings
Prep time: 20 minutes
Cook time: 6-7 hours

Ingredients:

• ¼ teaspoon ground cloves
• 1 tablespoon ground cumin
• 2 tablespoons dry oregano leaf
• 1 teaspoon thyme leaf
• 3 tablespoons ground coriander
• 2 (3-4 pound) bone-in venison shoulder roasts
• 2 tablespoons vegetable oil
• 1 large onion, cut into eighths
• 2 serrano chili peppers
• 1 fresh lime, skin removed and cut into quarters
• Zest of one fresh orange
• 1 cinnamon stick
• 4 fresh garlic cloves
• 3 bacon slices
• 4 teaspoons Kosher salt
• 3 teaspoons freshly ground black pepper

Garnish:

• 1 red onion, finely sliced
• 2 cups Queso fresco, grated on a box grater
• 2 cups fresh cilantro leaves, washed and de-stemmed
• 1 cup sour cream
• 2 cups medium diced Roma tomatoes
• 2 cups fresh lettuce or cabbage, finely shredded
• 12 corn or flour tortillas, warmed
• 2 limes, cut into wedges

Directions:

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