Yes, you read that correctly. My son was gifted with some bear meat, so I volunteered to cook it for him (none of us had tried it). My mind usually goes to Mexican when I think of cooking meat and I was really leaning toward carne asada or colorado but I wanted to be able to taste the meat. So, I settled on this simple already-loved recipe.
Here’s the link (for those who do not know, if I post a recipe, I only post the ingredients. You have to visit the link to read their instructions).
- 18 pounds bone-in pork shoulder (skin-on picnic shoulder is a good choice, too), cut into 2-pound chunks
- 1/2cup fresh lime juice
- 1/2cup salt
- About 4 gallons lard or vegetable oil
- If using vegetable oil: 1pound piece of slab bacon, cut it into 6 or 8 pieces
I was surprised by the flavor! Hank Shaw described bear’s flavor as beefy pork or porky beef and he was right! I love it! I did not add any other seasoning to this meat and it’s perfect. So, If I could eat all of this (it’s going home with my son after he gets off work), it would be in a bowl with grated cheese, salsa, diced onion, cilantro (see? Fruit AND vegetables), and sour cream.