Ingredients:

  • 4.5 lb bone-in deer shoulder roast
  • 2 tbsp coarse kosher salt
  • 1 tbsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 cup beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 4 cloves smashed garlic
  • 2 sprigs fresh rosemary
  • 2 tbsp avocado oil

Instructions:

  1. Pat the deer shoulder completely dry with paper towels.
  2. Mix the coarse kosher salt, cracked black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper; coat the entire roast generously, pressing the spices into the meat.
  3. Heat 2 tbsp of oil in a cast-iron skillet over high heat until shimmering. Sear the roast for 3-5 minutes per side until a dark, mahogany-colored crust forms, then remove and set aside.
  4. Pour the beef bone broth, Worcestershire sauce, apple cider vinegar, smashed garlic, and rosemary into the bottom of the slow cooker.
  5. Place the seared shoulder into the pot, ensuring the liquid reaches about 1/3 of the way up the side of the meat.
  6. Cover and cook on Low for 8 hours without opening the lid.
  7. Remove the roast to a cutting board and let it rest for 15 minutes.
  8. Using two forks, pull the meat away from the bone and shred into large chunks.
  9. Toss the shredded meat with 1 cup of the remaining cooking liquid from the pot.