PREP TIME: 15 min
COOK TIME: 4-8 hours
SERVES: 6-8
BEAR ROAST INGREDIENTS
- 3-4 lbs. bear roast
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup barbecue sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
BEAR ROAST PREPARATION
Season the bear roast with salt, pepper and paprika.
Place the sliced onions and minced garlic in the bottom of a slow cooker or Dutch oven.
Add the bear on top of the onions.
Pour in the beef broth, barbecue sauce, Worcestershire sauce, and brown sugar.
Cover and cook on low for 6-8 hours in a slow cooker (or at 300F for 4-5 hours in a Dutch oven), until the bear is tender and easily pulls apart.
Remove the meat from the slow cooker and place it on a cutting board.
Use two forks to shred into bite-sized pieces.
Return the meat to the slow cooker and mix it with the cooking juices.
CHEDDAR CHEESE SAUCE INGREDIENTS
- 2 oz butter
- ½ cup flour
- 16 oz milk
- 5 oz cheddar, shredded
- 2 tsp yellow mustard
- Pinch of salt
CHEDDAR CHEESE SAUCE PREPARATION
In a saucepan over medium heat, melt the butter in a pan, then add the flour.
Using a whisk, mix thoroughly until combined.
Keep stirring for 1 minute.
Slowly start adding the milk and continue stirring until there are no lumps and the sauce is smooth, about 2 minutes.
Add the mustard and salt. Continue to stir until the sauce becomes thick.
Add the shredded cheese and stir well until the cheese is melted and the sauce is smooth. The sauce is now ready.
ASSEMBLE THE SANDWICHES
If desired, toast 6-8 sandwich buns on a baking sheet in the oven or on a grill until lightly golden.
Spoon a generous amount of the pulled bear onto the bottom half of each bun.
Add more BBQ sauce if you desire and a generous spoonful of the cheese sauce.
Place the top half of the bun over the bear and it’s ready to eat. Enjoy!