Venison Barbacoa
Delicious venison barbacoa!
Servings: 4 lbs
Ingredients
- 4 lbs venison roast I used two different rounds but you can use whatever you want
- 1 large onion halved
- 5 garlic cloves
- 2 chile de arbol
- 2 guajillo chiles
- 1 T Mexican oregano dried
- 1/2 T cumin ground
- 3 bay leaves
- 7 black peppercorns
- 1 T salt salt meat as well, to taste
Instructions
- Toast your garlic, chilies, and 1/2 of your onion. Your peppers should only take ~2 minutes while your onion and garlic might take a little bit longer ~3-6 minutes.
- Put your toasted ingredients in the blender together with your oregano, cumin, salt, and one cup of water. Blend well.
- Put your meat, marinade, bay leaves, and other 1/2 of your onion (sliced) into your crockpot.
- Set your crockpot on low and cook for ~8 hours or until done.
- Baste and flip meat every two hours until done.
- Shred meat when tender.