Pulled venison roast and bbq baked beans. I usually serve this with baked sweet potato fries, broccoli slaw and homemade hushpuppies.
Ingredients
- 1 (2 pound) boneless venison roast
- 1 liter ginger ale
- 1 (32 ounce) carton chicken broth
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 (15 ounce) can pork and beans
- 1 (14 ounce) can black beans, drained and rinsed
- 1 (15.5 ounce) can red kidney beans, drained and rinsed
- 1 (14 ounce) can baked beans
- 1 (14.5 ounce) can diced tomatoes
- 1 large green bell pepper, coarsely chopped
- 1 large Vidalia or other sweet onion, coarsely chopped
- 1 (18 ounce) bottle barbeque sauce
- 1/3 cup brown sugar
- ¼ cup molasses
- 1/8 teaspoon crushed red pepper flakes, or to taste
- 2 tablespoons chili powder
- Hot pepper sauce, to taste
- Salt and pepper to taste
- 5 bacon slices
Directions
Step 1
Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9×13-inch glass baking dish. Place bacon strips in a single layer over top.
Step 4
Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 432 | |
% Daily Value * | |
Total Fat9g | 11% |
Saturated Fat3g | 14% |
Cholesterol69mg | 23% |
Sodium1174mg | 51% |
Total Carbohydrate64g | 23% |
Dietary Fiber9g | 31% |
Total Sugars37g | |
Protein26g | |
Vitamin C19mg | 93% |
Calcium109mg | 8% |
Iron6mg | 34% |
Potassium745mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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