Shredded BBQ Bison Sandwiches


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In a large bowl, combine ketchup, brown sugar, vinegar, mustard, worchestershire sauce and liquid smoke. Stir in salt, pepper and garlic powder.

Place roast in a slow cooker. Pour BBQ mixture over roast. Cover and cook on low for 10 hours. Remove roast, shred with a fork and return to the slow cooker. Stir meat to evenly coat with sauce.

3 lb bison roast
1 1/2 c ketchup
1/4 c brown sugar
1/4 c red wine vinegar
2 T Dijion-style mustard
2 T Worchestershire sauce
1 t liquid smoke
1/2 t salt
1/2 t pepper
1/2 t garlic powder

Serves: 6
Difficulty: Easy
Type: American
Source: From the kitchen of Mel and Barbara

Osso Bucco, Rump Roast, Pot Roast, Brisket, English Roast, Tri-tip

  • Date: 3.48 pm, 8 November 2015
  • Category: Entrées