Ingredients

5-6 lbs. Bison (consider 2 shoulder roasts)
2 C ketchup
2 T Worcestershire sauce
¼ C honey
¼  C cider vinegar
3 T Gulden’s mustard
¼ C dark molasses
¼ C of Emeril’s kicked up Bam-B-Q sauce

Ever cooked bison in a crockpot? If not, your slow cooker is in for a treat with this Pulled Bison BBQ recipe that comes together quickly yet deliciously.

 

Directions

  1. Place bison in crockpot, slow cooker, or dutch oven and add enough water to almost cover the meat. Cover tightly and cook on low until meat is tender and falls apart (8-10 hours).
  2. Drain off liquid. Pull the meat apart and place in BBQ sauce in a large pot. Mix thoroughly.
  3. Reheat at low temperature until hot. Best served on warm, toasted deli rolls.