Rating: 4.5 stars 4.5
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pulled venison roast and bbq baked beans. I usually serve this with baked sweet potato fries, broccoli slaw and homemade hushpuppies.

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Recipe Summary

prep:
30 mins
cook:
16 hrs 30 mins
total:
17 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top.

  • Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.

Nutrition Facts

432 calories; protein 26g; carbohydrates 64.4g; fat 8.5g; cholesterol 69mg; sodium 1173.5mg. Full Nutrition
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