Pulled BBQ Venison Sandwiches

The best pulled BBQ venison sandwiches EVER! The venison roast turns so tender and flavorful in the Crock-Pot. It's so easy to make, and the cooked barbecue venison freezes beautifully, making this a great freezer or make-ahead recipe. 

There is something wonderful about a Thursday night dinner that brings everyone to the table. The week feels long by then. The schedule slows for one quiet moment. We finally enjoy a meal without rushing to piano lessons or gymnastics. My wife, my 10-year-old daughter, and I sit down together. We take a breath, pass plates, and reconnect. These moments feel small, but they lift us in big ways. This Pulled BBQ Venison Sandwiches recipe makes those moments feel even better.

Crock Pot Venison BBQ

Crock Pot recipes lift some weight off your shoulders and work while you get other things done. They reward you with tender meat and deep flavor. This recipe brings all of that comfort and ease. It also uses a venison neck roast, which hunters know holds great potential. It needs time and care, but gives you rich strands of meat that shine in barbecue recipes.

As a wild game chef and full-time recipe developer, I love helping busy parents cook great meals. I also know how important approachable instructions are. So I built this Pulled BBQ Venison recipe for home cooks who want success with very little stress. The method is simple and the flavors are a big hit for all ages. I appreciate the fact that the cleanup stays easy. The reward is BBQ pulled venison that tastes like it came from a weekend smoker, even though it cooked beside your coffee maker.

Why I Love Venison Barbecue

Slow cooking in a Crock-Pot brings out the best in a venison roast. Gentle heat breaks down tough fibers. Moisture carries flavor into the meat. Sweet cola softens edges and builds subtle caramel notes. Spice blends open in the warm braising liquid. Onion and garlic perfume the broth and soak into each strand of meat.

Good slow cooker barbecue depends on a few small details. You need enough liquid to surround the roast. You also need steady heat that never spikes. Then you need time. The roast needs hours to loosen its fibers. Once that happens, the meat pulls apart with almost no effort. The final texture feels perfect for a BBQ sandwich.

Don't Skip Browning the Meat First

Cooks who skip browning the meat rob themselves of flavor. A hot skillet gives the roast a golden crust. Many home cooks skip this step, but eight minutes in a skillet changes everything. As you sear, notice the details. Listen to the sizzle. Watch the edges darken. Feel the roast firm under your tongs. These cues guide you. They help the meat develop strength and complexity. That attention helps turn a simple barbecue venison roast into a meal your friends and family will rave about.

Barbecue Venison That Brings Families Together

Meals bring people together, and slow-cooked wild game recipes like this one does it especially well. When the aroma of venison BBQ drifts from the kitchen to the living room, my daughter stops playing piano and wanders in with curiosity. My wife smiles and comments how great it smells. I smile back. These everyday moments remind me why I love cooking wild game. They remind me that food means more than ingredients or technique. It means connection.

A simple sandwich can sometimes hold families together. A warm bun. Tender barbecue venison. Crisp coleslaw. Bright pickled onions. Crunchy dill pickle chips. These simple touches make everyone pause and appreciate your extra effort. They also spark conversation. You hear stories from school and jokes from work. You hear laughter that dissolves stress. A Barbecue sandwich can do that.

Making this recipe turns one quiet evening into something joyful and helps you savor time together. You taste comfort and celebration. You taste the reward for taking the time to harvest the neck roast off of that deer, elk, antelope, or caribou.

Tips For Perfect Crockpot BBQ Venison

These small insights will help your venison roast reach peak tenderness.

Give the roast enough time.
A venison neck roast becomes tender only with long cooking. Use the low setting when possible. Low heat creates gentle fibers that shred beautifully.

Include the aromatics.
The onion and garlic round out the seasoning. They soften the spices. They create depth that carries through each bite.

Shred while warm.
Warm barbecue venison pulls apart with ease. It also absorbs sauce better. Cold meat tightens and resists shredding.

Choose a sauce you love.
This recipe uses just half a cup of barbecue sauce. Add more if you like. Choose a spicy BBQ sauce if you prefer more heat. Adjust the recipe to match your preference.

Let the meat rest in the sauce.
After you toss the shredded meat, let it settle back in the warm slow cooker. The sauce settles into the fibers. The seasoning evens out. The meat gets glossy and rich.

These steps help beginners succeed, but also remind seasoned cooks that patience builds great flavor.

Pulled BBQ Venison Sandwiches

Ingredients

• 1 Tablespoon kosher salt
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons garlic powder
• 2 teaspoons dry mustard
• 2 teaspoons smoked paprika
• ¾ teaspoon black pepper
• 1 venison neck roast (2½ to 3½ pounds), boned or bone-in
• 2 Tablespoons avocado oil or vegetable oil
• 1 large yellow onion, quartered
• 10 whole garlic cloves, peeled
• 12–15 ounces cola (such as Coke or Dr. Pepper)
• ½ cup barbecue sauce
• warmed buns, coleslaw, pickled onions, and dill pickle chips (for serving)

Instructions

1. In a bowl, mix together the salt, cumin, coriander, garlic powder, dry mustard, paprika, and black pepper.

2. Set the venison neck roast on a cutting board and rub all over with the spice mixture, pressing to adhere.

3. Heat oil in a extra-large 14-inch skillet over medium heat. Cook the venison roast, turning every 2 minutes, until golden brown all over, about 8 minutes total.

4. Transfer the venison neck roast to the Crock-Pot. Add the onion, garlic cloves, and cola. Cover and cook on high for 4–5 hours or on low for 8–10 hours until the meat turns tender and shreds easily with a fork.

5. Carefully transfer the neck roast to a cutting board and discard any bones. Return the meat to the Crock-Pot and shred using 2 forks.

6. Add the barbecue sauce and toss to coat the meat. Taste and add more sauce if desired.

7. Serve the BBQ venison with warmed hamburger buns, coleslaw, pickled onions, and dill pickle chips.

More Venison Roast Recipes

Whether you enjoy a good deer roast in slow cooker recipe, or you need something for your elk, moose, or antelope - we have you covered! Looking for more great Venison Roast recipes? Two of our most popular recipes are the Venison Carnitas Tacos and Easy Venison Pot Roast.

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

Join Our Wild Game Cooking Community

Sign up here to receive a new recipe in your email inbox every Tuesday morning!

DID YOU MAKE THIS RECIPE?

If you make these Pulled BBQ Venison Sandwiches, tag @wildgameandfish so I can share it on my Instagram and Facebook stories.

Did you enjoy this BBQ Venison Recipe? Be sure to leave a 5-star rating RIGHT HERE!