Any shredded pork will pale in comparison to this barbecued venison. The use of the sweet barbecue sauce enhances the flavor of the venison and makes it even more soft and tasty.
| Prep Time: | 15 mins |
| Cook Time: | 6 mins |
| Total Time: | 21 mins |
| Servings: | 16 |
| Yield: | 16 sandwiches |
Ingredients
- 3 tablespoons minced onion
- 3 tablespoons garlic powder
- 2 ½ tablespoons salt
- 1 tablespoon ground black pepper
- 4 pounds boneless venison roast
- 4 cups water
- 1 (18 ounce) bottle hickory and brown sugar barbecue sauce (such as Sweet Baby Ray’s®), divided
- 16 (2 ounce) kaiser rolls, split
Instructions
- Mix onion, garlic powder, salt, and pepper together in a small bowl.
- Use a knife to cut small scores on both sides of venison roast, then tenderize all over with a blade-style meat tenderizer. Rub spice mixture all over roast.
- Pour water into a slow cooker and set temperature to High. Place roast in the center of the slow cooker; it’s okay if some of the spice mixture comes loose in the water. Cover and cook until you can easily pull the roast in half using a knife and fork, about 3 hours.
- Drizzle 1/4 cup barbecue sauce over roast. Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours.
- Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
- Return meat to the slow cooker and stir in the remaining barbecue sauce.
- Serve shredded meat and sauce on rolls.
- A 48-blade meat tenderizer is recommended when preparing any venison dish, considering it is game and therefore a tougher meat.