BBQ Pulled Elk Sandwhiches

[sagewalker]

4-5 lbs of Elk
1 3/4 Cup of BBQ sauce
1 Cup of Ketchup
1 teaspoon of Cayenne Pepper
1 Can of Coke
3 Tablespoons of Brown Sugar
1/2 teaspoon of Tabasco
Salt and pepper, as well as whatever you like to add in!

Put meat in slow cooker, mix all other ingredients in big bowl and pour over meat in slow cooker, put on low for 8 hrs. when meat is ready and tender, tear apart and let slow cook for a few hrs longer!

[Magnum_Willys]

Gonna Try It.  Here's another easy one.

3-4 lb Moose / Elk Roast.  2 cups Apple Cider, 1 packet Lipton Onion Soup/Dip Mix.  Sprinkle mix on roast, put in crockpot and pour apple juice over.  Cook low for 8 hours.  ( add veggies for last hour or so and eat as roast if desired, add a little garlic, onion and pepper.)

Next Day slice left-over roast into very thin - less than 1/8" slices , warm in a skillet or on a griddle and stir in a bit of bbq sauce - just enough to coat it and carmelize a bit.  Put on toasted Bun.  Makes a great sandwich and easy to eat.

[lamrith]

Typical pulled port is the pork shouder, diff muscle groups will break down differently with cooking...  Any particular cut or part of elk you typically use for this or find works best??

[Coastal_native]

I do this quite a bit, but I use a slow cooker seasoning packet made by McCormick.  I think I still have to add ketchup and Apple cider vinegar.   Sometimes I'll take the whole front shoulder of a deer, bone in, and shove it in the slow cooker. 

Thanks for reminding me, been awhile since I've done it.

[Coastal_native]

Typical pulled port is the pork shouder, diff muscle groups will break down differently with cooking...  Any particular cut or part of elk you typically use for this or find works best??

Sometimes I have to work hard to pull it apart, depending on what cut I use.  It's always worth it though.

[Magnum_Willys]

Typical pulled port is the pork shouder, diff muscle groups will break down differently with cooking...  Any particular cut or part of elk you typically use for this or find works best??

What I like about the sliced roast method is it's all very tender since it's sliced cross-grain.

[Jarhead Chase]

I do this with venison for my pulled venison sandwiches (I do the same for pork, and am assuming it will be good for other meat):

Whole venison roast (recipe is for about 1 1/2 - 2 lb roast)
2 Tbsp of minced garlic
2 cups ketchup
1/2 cup brown sugar
1 tsp chili powder
1 tsp cayenne pepper
1/4 cup red wine vinegar
sprinkle of cumin (you just want a little)
Whole chopped onion
tsp dry basil


I mix all of the ingredients in to a bowl then pour them into the slow cooker. I make sure to roll the meat in the sauce and get it nicely covered. I turn it on hot for about 3 hours, then I cut up the roast and turn the heat to low for another hour or 2. As most of you can attest, deer dries out easy, so it's important to watch it closely that it doesn't get too overdone.

At about hour 3, when you chop it up, add a shot of whiskey or scotch and let it cook into the meat. It adds a really nice flavor. You can play the one for you, one for me game with the crockpot at this point if you want, but I'd advise waiting until after the deer is done.

After the deer is done cooking, pull it apart with a pair of forks and serve it on some buttered buns either plain, or I like to throw a piece of pepperjack on mine.