Pulled BBQ is definitely a favorite, and can be made with ingredients most people have on had. I made this recently just using ingredients I had, and was impressed with how well it turned out.
1 bag of Shredded slaw or 1 head cabbage and 2-4 carrots
1 cup Mayonnaise
2 tbsp Vinegar
2 tbsp Sugar
Amounts of dressing ingredients can be adjusted to suit taste but always use the same amount of vinegar as sugar.
Shred cabbage and carrots into a bowl.
Mix mayonnaise, vinegar and sugar in a separate bowl; blending well.
Pour over shredded vegetables and stir to coat.
Chill for 1-2 hours, or until roast is done.
3-4 lbs. Wild game Nut Roast (I have used antelope, deer and bear)
1-1/2 cup Ketchup
3 tbsp Brown Sugar
1 tbsp spicy brown mustard
1 tbsp Lime or Lemon juice
2 tbsp Soy Sauce
1 tbsp Liquid Smoke
2 tsp Worcestershire Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
Hot sauce (optional; add to your preference)
Slider or hamburger buns (I used Pretzel buns)
Cut venison roast in half; place in a 5 quart slow cooker.
In a large bowl, combine the ketchup, brown sugar, mustard, lemon/lime juice, soy sauce, liquid smoke if desired and seasonings.
Pour over roast.
Cover and cook on high for 4 1/2 to 5 hours or until meat is tender.
Remove the roast; set aside to cool.
Strain sauce and return to slow cooker.
Shred meat, using two forks; stir into sauce and heat through.
Using a slotted spoon, spoon meat onto bun and top with slaw.
Follow Erin on Instagram at @eaglediegel.