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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.
👥 12 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 10 min🔥 Cook: 3h 10m👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pot
- dutch oven
- stove
📝 Preparation Steps
1
Preheat your oven to 300°F and pat the roast dry with a paper towel.
2
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).
flour1 tablespoonsea salt1 tablespoongarlic powder2 teaspoons
3
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)
4
Heat up a dutch oven on the stove with a little cooking oil.
5
Sear the roast on each side until it's well-browned and crusty, about ⏱️ 2-3 minutes per side.
6
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.
7
Once the roast is done, remove it from the Dutch oven and let it cool before shredding it apart with two forks.
8
To make the BBQ sauce, add the ketchup, dijon mustard, apple cider vinegar, Worcestershire sauce, and drippings from the roast to the dutch oven.
ketchup1 cupdijon mustard2 tablespoonsapple cider vinegar1 tablespoonWorcestershire sauce1 tablespoonDrippings from the roast
9
Bring the sauce to a boil and then reduce the heat to low.
10
Allow the BBQ sauce to simmer until it reduces to your liking – about ⏱️ 10 minutes.
11
Add the shredded meat back into the dutch oven with the BBQ sauce and give it a good stir to evenly coat everything.
Nutrition Facts
calories
138 kcal
fat Content
4 g
serving Size
1 oz
sugar Content
8 g
sodium Content
931 mg
protein Content
15 g
cholesterol Content
43 mg
carbohydrate Content
11 g
saturated Fat Content
1 g
unsaturated Fat Content
3 g
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