Erinn’s BBQ sauce is not for sale yet so you will have to use any BBQ sauce or follow the directions and just add your favorite BBQ sauce instead. Check out his blog for future Sauce and spice sales and great recipes.
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| Black Tar BBQ sauce drizzled on top gave this roast a juicy spicy flavor but not overpowering. |
Pulled BBQ Roast
Ingredients:
1 Roast (any kind- we used Venison Roast)
2 Tbs Garlic Powder
1 Tbs Sea Salt
2 tsp Pepper
1/2 Cup BBQ Sauce
2 Cups Water
1/2 Cup Apple Cider Vinegar
Process:
- Place all ingredients in a Crock Pot for 8-12 hours on low heat.
- Take a fork and pull it apart. Allow it to soak in all of the juices for another 1/2 hour – 1 hour on Warming setting.
I did the roast last night so when I woke up my house was full of the Roast aroma. I can use one roast for several meals throughout the week. The smell was driving my crazy this morning so I had to try it and it was great. I never would have thought to put pulled roast in my eggs.
Pulled Venison Omelet
Ingredients:
2 Eggs
1 tsp BBQ sauce, for drizzle on top
1-2 Arugula leaf stems
As much Roast as you want. I used about 1/4 Cup.
Salt and Pepper to taste
*Onion and pepper optional*
Process:
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| Pour into greased skillet |
- In a bowl whisk together 2 eggs, Salt, Pepper, Pulled Roast, Onions and peppers.
- Grease a skillet and turn on medium heat.
- Pour in the egg mixture and allow it to cook on one side for 3-4 minutes.
- Using a spatula, fold the egg in half like a burrito.
- Allow the egg to cook all the way through (3-4 more minutes) Egg should be lightly browned sides.
- Drizzle with BBQ sauce and Enjoy!
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| Easy enough to make when running late to work. |