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Slow Cooker Pulled Venison

Be sure to thank the hunter in your life because after tasting this tender shredded venison, you'll want to make sure you've always got deer in the freezer.
Prep Time 10 mins
Cook Time 10 hrs
Total Time 10 hrs 10 mins
Course Dinner
Cuisine Heartland
Servings 8 servings
Calories 528 kcal


  • 2 lbs boneless venison roast
  • 3/4 cup ketchup
  • 1 onion, sliced
  • 1 can canned chipotles in adobo
  • 1 tsp Worcestershire sauce
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp butter
  • 1 tsp hot sauce
  • 3 chopped garlic cloves
  • 1 Tbsp brown sugar
  • 1/2 tsp ground mustard
  • 1/2 tsp celery salt
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1/4 tsp ground nutmeg
  • Salt and pepper, to taste


  • Start by slicing onions and layering them on the bottom of your slow cooker. Cut the boneless venison roast in smaller pieces to fit into your Crock-Pot and then lay the meat on top of the onion slices.
  • In a bowl, mix the chipotle peppers in adobo sauce (the entire can) with the ketchup, Worcestershire sauce, apple cider vinegar, soy sauce, hot sauce, and melted butter. Whisk in the chopped garlic, brown sugar, ground mustard, celery salt, cumin, garlic powder, onion powder, and ground nutmeg.
  • Pour the liquid mixture over the roast. Place the lid on the slow cooker and cook on low for eight to 10 hours, until the meat is cooked all the way through and is tender. Let the meat cool a bit, then shred it with a fork to get pulled venison.


Sodium: 1607mgCalcium: 10mgVitamin C: 7.4mgVitamin A: 400IUSugar: 13gFiber: 1gPotassium: 877mgCholesterol: 267mgCalories: 528kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 12gProtein: 83gCarbohydrates: 16gIron: 12.2mg