Venision Shoulder Barbecue

Name: Venision Shoulder Barbecue
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 Full shoulder,trimmed; 1 envelope Lipton onion and mushroom soup dry mix; 1 1/3 head Small onion; 1/4 cup Brown sugar; 2 clove Minced garlic; 1 oz Barbecue sausage,I use sweet baby rays; 1 Salt and pepper to taste; 3 tbsp Tony chaceres more spice; 6 cup Water

donald.stone.351 @cook_3268632

Christiansburg, Virginia

I always end up with a lot of shoulders after season,friends give me theirs an such,this is a good way to enjoy them all year long

donald.stone.351 @cook_3268632

Christiansburg, Virginia

I always end up with a lot of shoulders after season,friends give me theirs an such,this is a good way to enjoy them all year long

Saved

Ingredients

1 hour

8 servings

1Full shoulder,trimmed
1 envelopeLipton onion and mushroom soup dry mix
1 1/3 headSmall onion
1/4 cupBrown sugar
2 cloveMinced garlic
1 ozBarbecue sausage,I use sweet baby rays
1Salt and pepper to taste
3 tbspTony chaceres more spice
6 cupWater

Saved

Steps

1 hour

1

Prepare thawed shoulder by trimming all fat an using a fork perforate shoulder both sides
2

Place in a disposable baking pan with soup mix ,water,garlic,brown sugar
3

Place in preheated oven to 225,I do overbite but cooking time varies with size of shoulder ,cook till bone pulls away
4

After cooking pull meat off with a fork an place in crockpot,without liquid,add finely diced onion an rest of ingredients ,use barbecue sauce according to size
5

Cook on low for a couple hours,enjoy