How to Make the Best Pulled Venison
Looking to satisfy your barbecue cravings without the hassle of firing up the pit? Look no further than pulled venison sandwiches, perfect for any occasion! With tender meat that easily falls apart, smothered in homemade, tangy barbecue sauce, this dish is sure to be a crowd-pleaser. Plus, with the added bonus of being made in a Dutch oven, it's a hassle-free meal that you can enjoy any time. So sit back, relax, and let the savory aroma of this delicious pulled venison sandwich recipe fill your kitchen.
Servings: 12
Calories: 138kcal
Ingredients
- 3- pound shoulder roast: You can actually use any venison roast; this is just a great way to use up those tougher roasts.
- 2 tablespoons of olive oil or your favorite cooking oil
- 1 tablespoon of flour
- 1/4 cup of brown sugar
- 1 tablespoon of sea salt
- 2 teaspoons of garlic powder
- 1/2 tablespoon each of smoked paprika chili powder and onion powder
- 1/2 teaspoon of cayenne pepper optional. It will have a kick
- 1/2 teaspoon of ground black pepper
- 1 1/2 cups of beef broth
for the bbq sauce
- Drippings from the roast
- 1 cup of ketchup
- 2 tablespoons of dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of Worcestershire sauce
Instructions
- Preheat your oven to 300°F and pat the roast dry with a paper towel.
- In a small bowl, mix together the flour, brown sugar, sea salt, garlic powder, smoked paprika, chili powder, onion powder, black pepper, and cayenne pepper (if using).
- Coat the roast with the dry seasonings rub, and be sure to cover all sides. (Note: if you are using water instead of beef broth, add the extra seasonings to the pot for added flavor)
- Heat up a dutch oven on the stove with a little cooking oil.
- Sear the roast on each side until it's well-browned and crusty, about 2-3 minutes per side.
- Add the broth, cover, and bake the roast in the oven for 3 hours or until the internal temperature reads around 195°F. Pro tip: Take the lid off for the last 45 minutes of cooking so the roast's top can form a beautiful crust. Plus, it gives the broth a chance to reduce down some. This is optional, though.
- Once the roast is done, remove it from the Dutch oven and let it cool before shredding it apart with two forks.
- To make the BBQ sauce, add the ketchup, dijon mustard, apple cider vinegar, Worcestershire sauce, and drippings from the roast to the dutch oven.
- Bring the sauce to a boil and then reduce the heat to low.
- Allow the BBQ sauce to simmer until it reduces to your liking – about 10 minutes.
- Add the shredded meat back into the dutch oven with the BBQ sauce and give it a good stir to evenly coat everything.
Notes
Serve your pulled venison roast with the homemade barbeque sauce on your favorite rolls, and enjoy!
Use any venison roast; just be sure to adjust cook times accordingly.
Check the internal temperature of the meat with an instant meat thermometer.