3 lb of venison roast, smothered in a “rub” so to say consisting of salt, pepper, alot of minced garlic, ground cinnamon, chili seasoning. toss/shove into crock pot, and filled with keystone ice until somewhere around 1/2 – 2/3rd full. slowcook overnight for 6-7 hours.
drain all fluids, shred roasts using 2 forks to pull apart. add 2 16oz bottles of chipotle bbq sauce to shredded meat, and stir thoroughly. slow cook for another 2-4 hours on low.
serve on wheat buns… serves, alot.
recommended beverage: keystone ice, pbr, yuengling.
its delicious. trust me. my bambi slaughtering hunter coworkers told me so, as did a kitten loving woman.