Ingredients
16
16 servings
- •3 tablespoons minced onion
- •3 tablespoons garlic powder
- •2.5 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.
Nutritional Facts
Per 16 servings
- Calories: 356
- Carbohydrate: 43g
- Fat: 6g
- Fiber: 2g
- Protein: 32g
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