Ingredients
1 boneless venison roast (4 pounds)1-1/2 cups ketchup3 tablespoons brown sugar1 tablespoon ground mustard1 tablespoon lemon juice1 tablespoon soy sauce1 tablespoon liquid smoke, optional2 teaspoons celery salt2 teaspoons pepper2 teaspoons Worcestershire sauce1 teaspoon onion powder1 teaspoon garlic powder1/8 teaspoon ground nutmeg3 drops hot pepper sauce14 to 18 hamburger buns, split
Preparation
Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender.
Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops.
