Easy Slow Cooker Barbecue Pulled Pork

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Preheat the oven to 170°C/Fan 150°C/Gas 3. Put the shoulders into a large casserole dish and pour the broth over venison. Bring it to the boil and transfer to the oven for 3-4 hours, or until the venison meat comes easily off the bone. Once the meat is cooked, drain the liquid, passing it through a mesh strainer and skimming off any fat.

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Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily. Step 3. Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about ½ cup of the barbecue sauce and stir to.

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chop up a whole onion and add to roast. Add bayleaf and shake in rosmary and thyme (1/2 Tbsp each). Shake in some Worchestershire Sauce. Cook on low for 8 -10 hours. Pulled Venison BBQ (2 Pounds Meat): Once roast is cooked and falling apart tender, drain out graving except half cup. Pull meat apart with 2 forks.

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3. Place the portions of venison in airtight containers or resealable bags. 4. Label each container or bag with the date and contents. 5. Place the containers or bags in the refrigerator if you plan to use them within a few days, or in the freezer for longer storage. 6.

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Barbecue Sauce: Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened. Add 3/4 - 1 cup of juices from slow cooker until sauce is syrup consistency. Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.

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Cover, set the slow cooker on low, and cook for a minimum of 6-8 hours, until fork tender. (Alternatively, use a 6-to 8-quart Dutch oven, and cook in a 300° oven for 6-8 hours.). The meat should shred like pulled pork. Toss with BBQ sauce and serve in soft hamburger buns with sliced pickles and potato chips on the side. A couple of.

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Mix together bbq sauce, vinegar and broth and add to slow cooker. Cover and cook on low for 8-10 hours or high for 4-5 until pork reaches internal temperature of 205 degrees. Remove pork and shred. Add about 1/4 - 1/2 cup of the juices back to pork and discard the rest. Add additional BBQ sauce if desired.

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Pulled Venison Roast Ingredients: 3-pound shoulder roast: You can actually use any type of roast; this is just a great way to use up those tougher roasts. 2 tablespoons of olive oil (or your favorite cooking oil); 1 tablespoon of flour: The flour will both help to coat the meat and thicken the juices as it cooks. 1/4 cup of brown sugar: Adds a touch of sweetness to balance out the other flavors.

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Brown each side of the venison with the remaining bacon grease. Spray the inside of a Crock-Pot with vegetable oil and add the venison. Then, add the bacon and onion mixture. In a bowl, mix the ketchup, lemon juice, brown sugar, ground mustard and garlic together. Pour this mixture over the venison and cook on low for 10 hours.

Easy Slow Cooker Barbecue Pulled Pork

Meat should be almost immersed in liquid. Cover slow cooker; cook on low between 8 and 10 hours, or until meat is tender. About 30 minutes before serving, shred meat using two forks, either in the slow cooker or on a cooking board. You bring the game and the slow cooker - Charlie Johns will bring all the other ingredients.

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Step One - Pour liquid Smoke, Worcestershire sauce, and beef broth into the crock pot. Step Two - Rub the Venison roast all over with this seasoning rub. Step Three - Place seasoned venison into the crockpot. Cook on LOW for 8-10 hours. Turn the roast half way through cooking.

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Remove the meat to a cutting board and coarsely chop. If you like "wet" BBQ slowly add and stir the cooking liquid into the chopped meat suitable to your preference. If you like a stronger BBQ flavor, add bottled BBQ sauce to the chopped meat. Easy bonus meal: Make a BBQ soup from the remaining "broth" in the Crock-Pot. Add whatever.

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Remove from heat and place venison and any cooking juices into a slow cooker. Reduce pan to low heat. Add extra oil if necessary, cook onion until soft. Add red wine, cook until it has almost cooked away. Add tomato passata and beef stock. Bring to the boil then pour mixture into the slow cooker. Cook for 3-4 hours on High or 6-7 hours on Low.

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In 5- or 6-quart slow cooker, place onion, garlic, venison, red wine vinegar, Worcestershire sauce, tenderizing salt and seasoned salt. Cover and cook on high for 1 to 2 hours. Meanwhile, in large skillet over medium-high heat, cook bacon strips until tender but not crispy. Remove bacon from skillet and chop into 1/2-inch pieces.

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Step 2: Cooking in the Slow Cooker. Place the seasoned roast in a slow cooker and add around 1 cup of water or beef broth (enough to cover 1/3 of the meat). Add 1 sliced onion and allow these to cook together on low heat for at least 8 hours or until the meat is fork-tender.

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Layer the onions on the bottom of the Crockpot and toss in the meat. Mix together the sauce, water, mustard, vinegar, and spices and pour over onions and meat. Cook on low for four hours. (For best results, shred meat at hour three and continue cooking for the final hour. If not possible, shred the meat just before eating.)