Today I finally got around to trying this out again. My first try was with a deer roast. It was edible but very dry. I used a beef roast today and it is a night and day difference. After shredding, I left the meat out to cool and every time I walked by I grabbed another piece.
I've done deer, elk pork and beef with this recipe.....
With the deer and elk I've had to add a cup or two of beef bullion as jus because their meat is typically lean with very low fat content to keep it moist during the cooking process. Just make sure to use the low sodium as jus (beef bullion).
With the pork, same thing, has a tendency to dry out so we add some chicken stock. Vegetable stock would work as well. Bill suggested the use of apple juice or cider as well and that sounds good. Again, if using the stock, make sure it is low sodium.
With the beef we just follow the recipe except we make our own onion soup mix so we can control the amount of each spice. And we add about twice the amount of pepperoncini's (they're little pieces of holly goodness).
That's what's worked for us, hope it helps some........
David, this roast has become an addiction at our house.
Our house as well....................
