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–+ servings
pulled venison bbq

Pulled BBQ Venison Sandwiches | The Ultimate Crockpot Recipe

Author: Larry White
This slow cooker BBQ venison is tender, flavorful, and perfect for pulled sandwiches, tacos, or BBQ plates.
5 from 17 votes
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Course Main Course
Cuisine American
Prep Time10 minutes
Cook Time8 hours
Optional Smoke Time1 hour
Servings: 4 People

Ingredients 

  • 3 to 4 pounds venison roast, or (shoulder, top round, neck, or boneless shanks)
  • 4 cups chicken stock
  • ½ cup apple cider vinegar (preferably raw)
  • 1 cup barbecue sauce (choose your favorite sauce)
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 2 tbsp chili powder (Ancho is a good choice)
  • 1 tbsp smoked paprika
  • Kosher salt and black pepper, to taste

For Saucing the Meat

  • Barbecue sauce (as needed)

Instructions

  • Place the roast in the bottom of your slow cooker.
  • Add the onion, garlic, chili powder, smoked paprika, salt, pepper, chicken stock, apple cider vinegar and one cup of BBQ sauce to a large bowl. Stir to combine
  • Pour the mixture from the bowl over the venison.
  • Cover and cook on low for 8-10 hours, or until the meat is tender enough to fall apart. If you have time, flip the roast after about 4 hours.
  • Once tender, let the meat cool in the slow cooker. After it has cooled, save one cup of the cooking liquid and set it aside. Discard the remaining liquid.
    Shred the meat and add enough of your favorite BBQ sauce to your liking.
    If the mixture looks dry, add a little bit of the reserved cooking liquid to moisten.
    Optional Smoker Finish: If you’d like to add a smoky flavor, remove the whole roast and place it on a sheet pan or in a baking dish. Smoke at 200°F for 1 hour. After 30 minutes, baste the roast with a little of the reserved cooking liquid to keep it moist. Once done, proceed with shredding.
  • Taste the BBQ and season with salt and pepper if needed.

NOTES

 

  • Instant Pot Option: You can cook this venison BBQ in an Instant Pot if you're short on time. Use the high-pressure setting for about 60–70 minutes, depending on the size of the roast. Let the pressure release naturally. Then proceed with shredding and saucing as described in the recipe.
  • Don’t use beef stock—it tends to overpower the delicate flavor of venison. Stick with chicken stock or water as needed.
  • The size of the roast and cut will affect cook time. Thicker or tougher cuts (like shank or shoulder) may need the full 10 hours in the slow cooker.
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