- Front shoulder
- Packet of Live Wild Carne Cazador (or general Taco Seasoning)
- 1/2 white onion
- 1 can of Enchilada Sauce
- 2 tbsp Minced Garlic
- Vegetable Oil
- Your favorite taco toppings
Liberally coat the whole front shoulder with seasoning. Add a small amount of oil to the pan or cast iron and get it hot. Add the front shoulder, quickly browning all sides. Add ½ of a sliced white onion and 2 tbsp of minced garlic. Pour 1 can of enchilada sauce over the top of the shoulder, onions, and garlic. Cover the skillet, reduce heat, and allow it to slow cook for 3-5 hours. Once the meat shreds off the bone, it’s done.
Once the meat is done, add oil to a separate pan or skillet and heat the oil over medium/high heat. Add the tortillas and fry until golden brown. Add the shredded meat to your tortilla and top with your favorite toppings!
This is a great recipe. I tried it last night in the crock pot with some whitetail I shot in November. I added two limes into the mix and it added some flavor. Defiantly worth doing.