After letting that go for eight or ten hours, I poured it out and added my own chipotle concoction. Slicing the roast into 2-3″ chunks gives it more surface area to cook, and I think results in a more even texture. I mixed “a lot of lime juice”, some apple cider vinegar, and water into the slow cooker and then added my roast. With my mind officially blown, I set off to try my own version. He then pours out that liquid, shreds the meat, and carries on with a sauce as normal. Potluck guy shared that he slow cooks it in “a lot of lime juice, and some water, but really a lot of lime juice” and that acidic component helps to break down the meat. Given how much less fat is in an elk or venison roast, I was pretty sure there was something extra required to get it to work. Having previously tried pulled elk once or twice, it just never quite got to the “pulling” stage as well I’d have liked it. Even better, he was more than willing to share his methods with me. However, as many of you can probably guess, I never make it myself because we really don’t buy meat beyond bacon and the occasional sausage (although with this year’s experiments and an extremely fun class from Chef Nic of Grotto Meats, sausage will likely become our own too.) As such, when a potluck this summer had pulled elk as an option, I made a point to seek out the cook for some tips and tricks. Pulled pork is possibly one of my favorite meals, and I’m thrilled every time it shows up at a barbecue or on a menu. As a result, we typically have more deer and elk roasts on hand than I really know what to do with. Although I do enjoy pot roast, it is something I tire of relatively quickly and as a result, the occasions M makes it for dinner are plenty for me. Even in light years he harvests an ample amount to last the next year, and more often than not we are eating meat from a couple of seasons prior. With M’s prolific hunting seasons, our freezers (yes, plural) are not often empty. Better yet, it’s made in the slow cooker so you can continue your holiday baking extravaganzas knowing there’ll be a savory dinner at the end of the day. In case you are overwhelmed with posts for cookies, fudge, egg nog, hot chocolate, and gingerbread houses, here’s a nice healthy entrée to get you through the season. (Fair warning, this is somewhat of a novel-length post.)
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