Crock Pot Shredded Venison Sandwiches

• 4 lbs boneless venison roast
• 1 1/2 cups ketchup
• 3 tablespoons brown sugar
• 1 tablespoon ground mustard
• 1 tablespoon lemon juice
• 2 tablespoons soy sauce
• 1 tablespoon liquid smoke (optional)
• 2 teaspoons celery salt
• 2 teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 3 drops hot pepper sauce, to taste
• 14 -18 hamburger buns, split

1. Cut venison roast in half; place in a 5 quart.
2. slow cooker.
3. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings.
4. Pour over venison.
5. Cover and cook on high for 4 1/2 to 5 hours or until meat is tender.
6. Remove the roast; set aside to cool.
7. Strain sauce and return to slow cooker.
8. Shred meat, using two forks; stir into sauce and heat through.
9. Using a slotted spoon, spoon meat mixture onto each bun.
10. Yield: 14-18 servings.

venison roast, ketchup, brown sugar, ground mustard, lemon juice, soy sauce, liquid smoke, celery salt, worcestershire sauce, onion powder, garlic, ground nutmeg, pepper, buns

Taken from www.food.com/recipe/crock-pot-shredded-venison-sandwiches-84865 (may not work)