This method of cooking wild boar carnitas for tacos is ingenious in that it uses the broiler on your oven to bring the meat to a crispy golden brown. Perfect for summer, these succulent tacos with fresh toppings will satisfy all of your cravings. While there are some delicious taco shops out there, it’s very hard to know where the meat comes from and it’s often not the best quality. Not to mention, you’d be hard pressed to find a place that offers wild boar carnitas instead of pork. These carnitas are super simple to make and yield incredibly delicious results.
Wild Boar Meat Tastes Amazing
People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. The difference comes from the truly wild existence that our boars lead, roaming freely in the forests of the southwest. Because they forage their diet and eat plenty of nuts, berries, roots and tubers, this wild boar meat has incredible flavor. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat.
Humanely Sourced And Easy To Order
Our wild boar is the most premium quality available. Like all of our meat, it’s USDA certified and top of the line. These boars are humanely trapped and transported under the supervision of specially trained veterinarians. This ensures that they experience as little stress as possible. They’re entirely free range, and never administered any amount of antibiotics, hormones or steroids. This meat is as wild as it gets, and with all of the convenience of home delivery.
To make the carnitas:
- 2 pounds of boneless wild boar shoulder roast
- Sea salt
- 2 teaspoons dried oregano
- 1 teaspoon cumin powder
- 1 tablespoon bison tallow
- 1 onion, quartered
- 4 cloves garlic, peeled and smashed
- 1 jalapeno pepper
- 1 orange, juiced
- 1 lime, juiced
To make the onions:
- 1 red onion, sliced
- ½ teaspoon coconut sugar
- 1 teaspoon sea salt
- ¾ cup apple cider vinegar
- Freshly ground black pepper
- Fresh thyme to taste
For the tacos:
- Corn tortillas
- Chopped cilantro for garnish
- 1-2 limes
- Melt the bison tallow and combine with the oregano and cumin. Set aside.
- Generously season the wild boar shoulder all over with sea salt. Then, use the bison tallow and spice mixture all over the meat.
- Add the meat to a slow cooker or Instant Pot (use the slow cook function if using an Instant Pot). Add the quartered onion, jalapeno (stem removed and cut in half), and the orange & lime juice. Cook on high for four hours.
- While the meat is cooking, prepare the red onions.
- Bring 3-4 cups of water to a boil. Set the onion slices in a strainer positioned over the sink. Pour the boiling water over the onions. This will slightly soften them and take the edge off of their flavor.
- In a large mason jar or bowl, mix together the coconut sugar, salt and vinegar. Combine thoroughly until the sugar and salt are dissolved. Add in the onions and fresh thyme. Season with black pepper to taste, combine thoroughly. Place in the refrigerator before using, preferably for at least a couple hours – the longer the better.
- When the meat is finished cooking, remove from the slow cooker. It should be very tender. When it’s cooled a bit, use a fork to pull it apart. Put the shredded carnitas back into the slow cooker and add more salt if desired. Put the lid on and select the “keep warm” function for 30 minutes.
- Preheat the broiler in the oven. When it’s ready, spread the carnitas evenly into a pan. Use a baking sheet with a rim so all of the meat can spread out enough to get browned. Broil for 3-4 minutes.
- Heat up the corn tortillas. Assemble the tacos with carnitas, pickled onions, and cilantro and lime wedges for garnish.
Carnitas Like You’ve Never Tasted Before
The taste of wild boar meat will really set these carnitas apart. When you order meat online from Beck & Bulow, we know you’re going to be thrilled with the quality of what you receive. From our sourcing to our butchering to our packaging, this meat is handled with care every step of the way.