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Hello AZ;
I love food. I also love to make silly YouTube videos like this. I want to learn to make epic tacos. Beef (Asada) is my favorite, but in full disclosure. I am planning on making tacos out of a giant rat called a Nutria. They are an invasive species here in the PNW, and we can shoot the buggers all year long. I think Nutria tacos would be a fun video to make. Can any of you give me some guidance?

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Thin cut the meat and marinade, then cook on a grill using Mesquite wood.

My marinade is beer, soy sauce, onion, garlic, cilantro, pepper, and fresh lime juice.

Leave it to marinade at least 4 hours, 8 is better.

ETA...

I like it with a green salsa and a side of refries.

https://cafedelites.com/pork-carnitas-mexican-slow-cooked-pulled-pork/

Pork Carnitas (Mexican Slow Cooker Pulled Pork)
Prep Time
10 mins
Cook Time
10 hrs
Total Time
10 hrs 10 mins

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!

Course: Dinner
Cuisine: Mexican
Servings: 12
Calories: 228 kcal
Author: Karina - Cafe Delites

Ingredients
Carnitas
4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges , juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)*
2 bay leaves

Instructions

Rinse and pat dry pork with a paper towel.
In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

TO CRISP IN THE OVEN:
Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

TO CRISP ON STOVE:
Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. Ladle over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy!

TO SERVE:
Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! Serve in Tacos, Burritos, or in a salad!

Recipe Notes
*Coke with cane sugar instead of corn syrup is ideal, however you can use any coke. Alternatively, substitute with chicken broth (chicken stock).
**If you don't like the sound of this particular carnitas recipe, try my tomato based crispy pulled pork!

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Rat racos



Seriously man, GD this for a dinner pic. Don't reveal the meat source! Go all out on this and then give the recipe at the end for maximum trolling power

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How much of each of those? Do you have a written recipe to share?

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There went my dreams of someone masterfully trolling GD

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and please don't deep fry the shells into taco bell tortilla chip garbage