Moms Shredded Elk Sandwiches Food

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MOM'S SHREDDED ELK SANDWICHES



Mom's Shredded Elk Sandwiches image

Reminiscent of sloppy joes, this recipe can be used with elk or venison - it takes away that gamey taste!

Provided by SPEARL20

Categories     Meat and Poultry Recipes     Game Meats     Elk

Time 5h20m

Yield 10

Number Of Ingredients 14

1 ½ cups ketchup
3 tablespoons brown sugar
1 tablespoon dry mustard powder
1 tablespoon lemon juice
1 tablespoon liquid smoke flavoring
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons celery salt
2 teaspoons ground black pepper
2 teaspoons Worcestershire sauce
⅛ teaspoon ground nutmeg
3 drops hot pepper sauce
1 (4 pound) elk roast, cut in half
10 hamburger buns, split

Steps:

  • Whisk together the ketchup, brown sugar, mustard powder, lemon juice, liquid smoke, onion powder, garlic powder, celery salt, black pepper, Worcestershire sauce, nutmeg, and hot pepper sauce in a bowl. Place the elk roast into a large slow cooker, and pour the sauce overtop.
  • Cover, and cook on High until the meat shreds easily with a fork, about 5 hours. Shred, and serve on the hamburger buns.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 35.9 g, Cholesterol 82.8 mg, Fat 6.2 g, Fiber 1.5 g, Protein 38.9 g, SaturatedFat 1.5 g, Sodium 1027.4 mg, Sugar 12.5 g

SHREDDED PORK SANDWICHES



Shredded Pork Sandwiches image

I received this recipe from my sister Linda. Her recipes are always delicious because she's an excellent cook.

Provided by Taste of Home

Categories     Lunch

Time 4h15m

Yield 14 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (3 to 4 pounds)
1-1/4 cups ketchup
1/2 cup water
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup lemon juice
3 tablespoons white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1-1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
14 hamburger buns, split

Steps:

  • Place roast in a Dutch oven or large kettle. In a bowl, combine the ketchup, water, celery, onion, lemon juice, vinegar, Worcestershire sauce, brown sugar, mustard, salt and pepper; pour over roast. , Cover and cook over medium-low heat for 4-6 hours or until meat is tender and pulls apart easily. Shred meat with two forks. Serve on buns.

Nutrition Facts : Calories 382 calories, Fat 14g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 1g fiber), Protein 35g protein.

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