Shantel V. is a good friend of ours. She says her two favorite things to do are to eat, and to teach. Well, she’s a fantastic cook, and we hear an excellent teacher too! I checked out her Facebook page, and found that she has lots of recipes on there. In addition to all of this she is a new Mommy to baby girl Darby. Oh, and she’s married to Aaron. But we won’t go into that 🙂
2 Tbs. Brown Sugar
4 Tsp. Ground Mustard
4 Tbs. Paprika (use Smoked Paprika if you have it)
2 Tsp. Cayenne pepper to taste
3 Tsp. Onion Powder
3 Tsp. Garlic Powder (not Garlic Salt)
Using a Venison Shoulder Roast, combine ingredients above, and rub on Roast. Place in refrigerator overnight. In the morning, place the roast in a crock pot on low for 8 to 9 hours with one can of Coke or Dr. Pepper. Then shred the roast and add your favorite BBQ sauce and heat through on low in the crockpot for half an hour to an hour.
Shantel’s Favorite BBQ Sauce:
2 – 32 oz. bottles of catsup
1/4 cu. liquid smoke
1/4 cu. worchestershire sauce
1 3/4 cu. brown sugar
1 can Coke
1 oz. pepper
Mix all ingredients, using the can of coke to rinse out the catsup bottles, then pour that into the rest of the mixture. Stir until sugar dissolves. Pour over shredded meat and cook as described.
Thanks to Shantel V. for this great recipe.