Wild Boar Carnitas
When in doubt, taco it out!
When in doubt, taco it out!
- 2-3 pounds wild boar shoulder, deboned
- 2 bacon fat
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lime, juiced
- 4 ounces orange juice
- 1 12oz beer (lager preferred)
- as salt and pepper
Preheat oven to 250° (skip this step if using an Instant Pot).
Season pork with salt and pepper.
Heat dutch oven over moderately high heat. Alternatively, turn Instant Pot to “SAUTE”.
Add bacon fat.
Sear pork in two batches (to avoid steaming) until golden brown.
When second batch is browned, add first batch back in, and add remaining ingredients.
Place a lid on the dutch oven and place in the preheated oven. Alternatively, press “MANUAL” on the Instant Pot and place the lid on with steam valve set on “SEALING”.
Cook in the oven for 2-2½ hours. Alternatively, set Instant Pot time to 35 minutes.
Once tender, remove pork from the pot, transfer pork to another bowl - reserving liquid for another use. If using the Instant Pot, allow natural release for 15 minutes, and transfer pork.
Shred pork with two forks.
Taste and season as necessary.
Place shredded pork in a single layer on a greased sheet pan under the broiler to crisp.
Serve with corn tortillas, fine chopped yellow onion, cilantro, and lime.