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.
Servings: 6 servings
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 2 ½ to 3 ½ pound venison neck roast, 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
- In a bowl, mix together the salt, cumin, coriander, garlic powder, dry mustard, paprika, and black pepper.
- Set the venison neck roast on a cutting board and rub all over with spice mixture, pressing to adhere.
- Heat oil in a extra-large (14-inch) skillet over medium heat. Cook venison roast, turning every 2 minutes, until golden brown all over, 8 minutes total.
- Transfer venison neck roast to Crock-Pot. Add onion, garlic cloves, and cola. Cover and cook on high setting for 4-5 hours or on low for 8-10 hours until tender and shreds easily with a fork.
- Carefully transfer neck roast to cutting board and discard any bones. Return meat to Crock-Pot and shred using 2 forks.
- Add barbecue sauce and toss to coat the meat. Taste and add more barbecue sauce if desired.
- Serve BBQ venison with warmed hamburger buns, coleslaw, pickled onions, and dill pickle chips.
