Slow Cooker Mississippi Pulled Venison or Pork Kelsey, December 1, 2023December 1, 2023 Jump to Recipe Print RecipeJump to Recipe This recipe is a year-round favorite in our household. I am not a huge BBQ fan, but still love a pulled pork, beef, or venison sandwich. That is why I always choose this recipe when making pulled meat. I have used this recipe for both venison roasts and pork roasts. My preference is venison, just because, if I’m lucky, we already have one in the freezer since my husband is a hunter. Our preferred cut of meat when using venison is the back straps. They have such good flavor and get so tender in the crockpot. If you don’t know any hunters and don’t have access to venison roasts, using a pork roast for this recipe will be super delicious as well. I start by pouring a half cup of beef broth into the crockpot for my roast to sit in. I have used chicken broth as well and did not taste a difference in the end. Place your roast in the crockpot. You could choose to brown the sides of your roast in a pan before placing it in the crockpot, but I never have time to do this. If I am using a crockpot, I want to be able to just throw everything in all at once and let it do its thing. I then shake on my seasoning – 1/2 packet of brown gravy, a full packet of Ranch seasoning, and a few shakes of black pepper. I used to use a full packet of au jus, but have come to find that it is just too salty for my preference. If you’re a salt person, please feel free to substitute the brown gravy for a half or full packet of au jus. Throw the rest of your ingredients on top. I like to buy pre-sliced pepperoncinis because cutting the jarred whole pepperoncinis is a pain. The peppers trap the liquid inside and squirt at you when you cut into them. Pour half the large jar in, including the liquid. Add one tablespoon of minced garlic. Side note – I am realizing how lazy I am while typing this because I also used jarred minced garlic rather than fresh garlic. You can’t blame me though; I have a toddler and dog running around and a full time job. Ain’t got time to mince my own garlic LOL. Now finally, top everything off with sliced butter. I have missed this step before and it does make a difference. Set the crockpot to low for 8 hours. I just love crockpot recipes, especially as a busy mom who works from home. They are so easy to just throw together in the morning or on my lunch break to be ready for when my husband and toddler get home. My son is hungry pretty much 24/7, so it’s nice to have something there ready for him. After 8 hours, you simply need to shred the meat and you’re ready to eat! Please, please use a hand mixer. It makes shredding meat so quick and easy. Fewer dishes as well! My favorite way to eat this is on a toasted bun with melted cheese and either some Thousand Island dressing or some Ranch. Hope you enjoy! Let me know if you prefer pork or venison in the comments! Slow Cooker Mississippi Pulled Venison (or Pulled Pork) Venison, brown gravy, ranch, pepperoncini peppers Print Recipe Prep Time 25 minutes minsCook Time 8 hours hrs Course Main CourseCuisine American Servings 8 Equipment1 Crockpot Ingredients 1 Venison Roast or Pork Roast I like using the venison backstraps 1 Packet Ranch Seasoning½ Packet Brown Gravy You could also use Au Jus but it is more salty½ Jar Pepperoncini peppers with juice1 tbsp Minced Garlic1 Dash Black Pepper a few shakes½ cup Beef Broth½ Stick Butter Sliced Instructions Pour beef broth into crockpot and place roast in crockpot. Some folks may chose to brown the roast before placing it in the crockpot, but I do not choose to do this.Shake half of your brown gravy packet over the roast, along with a full pack of Ranch seasoning.Add a few shakes of black pepper as well as your tablespoon of minced garlic.Pour your sliced pepperoncinis on top of the roast along with about half the liquid from the jar.Top the roast off with your sliced butter and place the lid on the crockpot.Set heat to low and timer to 8 hours. I like to check periodically and flip the roast.Once your 8 hours are up, shred the roast using two forks, or using a hand mixer. Eat as is, or place on a roll with some cheese and your choice of sauce. I suggest Thousand Island or Ranch. NotesHighly recommend using a hand mixer whenever you need to shred meat. You can use an au jus packet instead of brown gravy, but be warned, it is more salty I have made this recipe with both venison roasts and pork roasts and both are delicious Keyword comfort food, crockpot, pulled pork, venison Recipes comfort foodcrockpotdinner recipespulled porkpulled pork sandwichrecipesslow cookervenison
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