Ingredients:

  • 3 lbs venison shoulder or neck roast, cut into 4 large chunks
  • 2 tbsp avocado oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 cup beef broth (low sodium)
  • 1/4 cup fresh orange juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 chipotle pepper in adobo, minced
  • 16 corn tortillas (small street taco size)
  • 1 cup white onion, finely diced
  • 1 bunch fresh cilantro, chopped
  • 2 limes, cut into wedges
  • 1 avocado, sliced
  • 1/4 cup crumbled cotija cheese

Instructions:

  1. Heat avocado oil in a cast iron skillet over medium-high heat. Season venison chunks with salt and pepper, then sear each side for 3–4 minutes until a deep brown crust forms. Transfer meat to the slow cooker.
  2. In the same skillet, sauté diced onion and garlic for 2 minutes to deglaze the pan, then scrape the browned bits into the slow cooker.
  3. Stir together beef broth, orange juice, apple cider vinegar, and all spices in a small bowl. Pour the liquid over the seared meat.
  4. Cover and cook on Low for 8 hours (or High for 4 hours) until the meat collapses easily under a fork.
  5. Remove meat to a baking sheet and shred using two forks. Reserve 1/2 cup of the cooking liquid and toss the shredded meat with it.
  6. Spread meat in a thin layer on the pan and broil for 4–6 minutes until edges are golden-brown and crispy.
  7. Assemble tacos by placing shredded venison in warmed corn tortillas and topping with diced white onion, chopped cilantro, cotija cheese, sliced avocado, and lime wedges.