5-6 lbs. Bison (consider 2 shoulder roasts)
2 C ketchup
2 T Worcestershire sauce
¼ C honey
¼ C cider vinegar
3 T Gulden’s mustard
¼ C dark molasses
¼ C of Emeril’s kicked up Bam-B-Q sauce
1 - Place bison in Dutch oven and add enough water to almost cover the meat. Cover tightly and cook at 250°F until meat is tender and falls apart (8-10 hours).
2 - Drain off liquid. Pull the meat apart and place in bbq sauce in a large pot. Mix thoroughly.
3 - Reheat at low temperature until hot. Best served on warm, toasted deli rolls.