Slow Cooker BBQ Venison Sandwiches
Description
Venison is roasted in a slow cooker with BBQ sauce and spices, shredded, and served as sandwiches in this savory recipe.
Ingredients
•
3 tablespoons minced onion
•
3 tablespoons garlic powder
•
2 1/2 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
Directions
1
Mix onion, garlic powder, salt, and pepper together in a small bowl.
2
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.
3
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.
4
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.
5
Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
6
Return meat to the slow cooker and stir in the remaining barbecue sauce.
7
Serve shredded meat and sauce on rolls.