The Carolina Venison BBQ Sandwich is a North Carolina inspired BBQ sandwich with slow-cooked shredded spicy venison that is topped with slaw on a toasted bun.
Sandwiches and Summer just go together and this is one of our favorites. I make this often during the Summer but I also like to make it during deer season too. It’s so nice coming home from a hunt and dinner already ready in the pot!
I love to use my crock-pot! Everything comes out so tender and perfect but also it doesn’t heat the house up while cooking like a range oven does and clean up is so easy. Use one of those crock-pot liners and paper plates and there would be almost no clean up at all!
This sandwich is so GOOD and it’s extremely easy to make! Just throw the ingredients together and wait. You can also make this recipe using an Instant Pot or pressure cooker. Just cut the roast into four pieces, put the sauce ingredients in with it, and cook for about 45 minutes.
Carolina Venison BBQ Sandwich
Prep Time: 5 Minutes
Cook Time: 6-7 Hours
Yield: 12 Carolina Venison BBQ Sandwiches
Serving Size: 1 Sandwich with BBQ and Cole Slaw
- 4 lbs venison roast (I used venison ham)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth (can use venison broth)
- 1 cup Sweet Baby Ray’s Original Barbecue Sauce
- 1 Tbsp. prepared yellow mustard
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. minced garlic
- 1/4 cup light brown sugar
- 2 Tbsp chili powder
- 1 tsp. red pepper flakes
- 1 1/2 tsp. dried thyme
- 12 Ball Park Golden Burger Buns
- 2 bags of Marketside Tri-Color Cole Slaw (16 oz each)
- 1/4 cup of white vinegar
- 2/3 cup of pure cane sugar
- 1 1/4 cup of Duke’s Mayonnaise
- Mix the white vinegar and white sugar together very well and then add Duke’s Mayonnaise. Stir well.
- Pour the mixture over the cole slaw and fold it in until mixed well and refrigerate for later.
- Put the roast in a slow cooker on low heat.
- In a bowl, mix apple cider vinegar, broth, Sweet Baby Ray’s, mustard, Worcestershire, garlic, brown sugar, chili powder, thyme, and red pepper flakes and pour it over the venison roast.
- Cover and cook on low until the roast shreds easily with a fork, which should be about 6-7 hours.
- Once done, shred the venison in the crock-pot.
- Toast the burger buns in a toaster until browned to your liking.
- Spoon shredded venison BBQ onto the toasted buns, top with slaw, and enjoy!
This is great served with buttery corn on the cob and hushpuppies or fries and it is awesome as leftovers for lunch the next day!
You can leave the slaw off of the sandwich and eat it plain or add your favorite cheese. You can even forget the bread and eat the BBQ with a side of slaw and hushpuppies–one of my favorite ways. Yum!
If you want a more mild sauce you can omit the red pepper flakes and maybe use only half of the chili powder. If you’d like a less tangy/vinegar taste then leave out the vinegar or cut it in half. However, that vinegary taste is what makes it an NC BBQ sandwich.
Also, make sure when you put the meat on your sandwich that it isn’t dripping wet because your bread will become soggy with the sauce if not.
The good, the bad and the delicious…
I normally compile the nutrition facts but for this one, I am going to pass because the majority of the liquids will not be consumed and people will want more or less meat, sauce, and slaw on their sandwiches. I will, however, leave you with some tips and ideas to help you have a healthier meal.
- Carolina Venison BBQ Sandwiches are high in protein and low in cholesterol.
- It is also high in calories, fat, sodium and sugar.
To make this recipe more diet-friendly…
- To help lower the fat use a healthier mayonnaise for the slaw or skip the slaw altogether. Skipping the slaw will also cut down the calories, sodium, and carbs.
- To help lower sodium and sugar you could use a healthier bun or don’t eat the bun at all. This would also cut out some carbs.
- To further cut out more sugar, you could use a sugar substitute and a healthier BBQ sauce.
- Whatever changes you make to your Carolina Venison BBQ Sandwich, you can recalculate the nutrition facts at myfitnesspal.com