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Pulled Elk Sandwiches

Ingredients

  • 3 to 4 lb. elk shoulder roast you could easily substitute a beef or pork roast for the elk
  • 1-1.1 oz. envelope onion soup mix I used Lipton Recipe Secrets-Beefy Onion
  • 1-12 oz. dark beer I used Budweiser Black Crown (Golden Amber Lager
  • Kosher salt to taste
  • 12 to 16 buns

Instructions

  1. Place roast into a large crock pot. Sprinkle onion soup mix evenly over roast.
  2. Pour entire beer over the roast.
  3. Place the lid on the crock pot and cook on low for 10 to 12 hours.
  4. After roast is finished cooking remove from the pot to a cutting board.
  5. Cut/shred the roast into bite sized pieces.
  6. Return shredded meat to the juices in the crock pot.
  7. Salt to taste.
  8. Keep warm in crock pot until ready to eat.
  9. Serve on hard rolls or hamburger buns. Eat!!!