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