Shredded Bison

Ingredients

  • 2-3 lb Bison Chuck Roast, Thick Cut Chuck Steak, or Short Ribs

  • 2 c. Broth***

  • 1 tsp. Season Salt

  • 2-3 Cloves Garlic, minced

  • Seasonings***

Directions

  • In a crockpot add broth, season salt, garlic and seasonings and mix. Once mixed add your bison cut.

  • If you are using a chuck and it is tied, cut and remove the strings

  • Cover and cook until bison is tender and falls apart and shreds easily.

    • If steak/roast/short ribs is/are frozen, cook on high for 3-4 hours and then switch to medium/low until meat is falling apart

    • If steak/roast is thawed, cook on low for 5-6 hours or high for 3-4, or until meat is falling apart

  • Once shredded allow to sit in juice for 10+ minutes.

  • Enjoy! Here are some of our favorite ways to eat shredded bison:

    • BBQ Sandwich

    • Carnitas

    • Nachos

    • By itself!

***This recipe will work for any cut that is good for shredding

***We suggest using bison broth/stock, but chicken, beef, or vegetable works. If you don't have broth/stock you can use water and double the seasoning amounts

*** Suggested Seasonings

BBQ rubs: Felton & Mary's, Wallowa River Sand, Hines Meat Co.

For tacos: Cumin, Mexican Oregano, Chili Powder, Cayenne Pepper, Chipotle in Adobo Sauce, Lime Juice

***Cooking time will differ depending on if the bison is frozen or thawed

***Cooking time will differ depending on if the cut is a roast or steak

***This recipe can be made in a pressure cooker- see article for how to make adjustments: https://www.thespruceeats.com/slow-cooker-to-instant-pot-recipe-conversion-4171621

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Bison Bone Broth/Stock