Mountain Lion Carnitas
Mountain Lion Recipe
1Setup & Prepare
Cultural Context
This adaptation of the classic Mexican pork preparation demonstrates mountain lion's remarkable versatility and its similarity to domestic pork. The technique was developed by Southwest hunters who discovered that the slow-cooking method traditionally used for pork shoulder works perfectly with mountain lion, creating tender, flavorful meat that's perfect for tacos and other Mexican-inspired dishes.
2Ingredients
Shopping List
3Cooking Instructions
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Meat Preparation: Cut mountain lion shoulder into 3-inch chunks, removing any silverskin or tough connective tissue.
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Browning: Heat lard in large Dutch oven over medium-high heat. Brown meat chunks on all sides, about 8 minutes total. Work in batches to avoid overcrowding.
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Aromatics: Add sliced onion to pot and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
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Spice Addition: Add bay leaves, cumin, chili powder, oregano, salt, and pepper. Stir to coat meat evenly.
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Liquid Addition: Add orange juice, lime juice, and enough stock to barely cover meat. Bring to simmer.
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Slow Cooking: Cover and cook in 325°F oven for 2.5-3 hours until meat shreds easily with a fork.
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Shredding: Remove meat and shred with two forks. Strain cooking liquid and reserve.
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Crisping: Heat some of the cooking liquid in large skillet. Add shredded meat and cook until edges become crispy, about 5 minutes.
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Service: Serve in warm tortillas with diced onions, cilantro, and lime wedges. Provide hot sauce on the side.
4Chef's Notes & Pairings
Chef's Notes
- The long, slow cooking transforms tough shoulder into tender, shreddable meat
- Don't skip the final crisping step - it adds essential texture
- Leftover carnitas keep well and make excellent breakfast hash
Wine Pairing
A crisp Mexican lager or a fruity Tempranillo complements the citrus and spice flavors while cutting through the rich meat.
Nutrition Facts
Per serving: 320 calories, 38g protein, 16g fat, 6g carbohydrates. High protein with bold Mexican flavors.
