Pulled Bison Tacos
This recipe is all about convenience while not having to sacrifice quality and taste. The bison chuck used to make these delicious tacos is a great value meat and perfect for cooking low and slow, leaving you with tender and soft pulled bison. If you throw the ingredients into a slow cooker in the morning before work, you’ll be welcomed home to a smoky, rich, and easy dinner that the whole family will love.
Pulled Bison Ingredients:
3 pounds CRMR bison chuck roast or round
3 tablespoon olive oil
1 teaspoon salt
2 teaspoons black pepper
2 cup organic Apple Cider
1 cup chicken stock
CRMR Kitchen Whiskey BBQ Sauce
Place roast in crockpot and season with olive oil, salt and pepper, rubbing into meat. Add warmed apple cider. Set on low and cook for 10-12 hours. Roast is finished cooking when meat is tender. Remove from heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle. Reserve pan juices in crockpot. Shred the bison with two forks. Return meat to pan juices. Add 1 cup of CRMR Whiskey BBQ Sauce and mix.
Heat a pan on medium. Place taco on hot pan for approximately 3 seconds per side. Layer shredded cabbage, pulled bison and diced tomatoes. Top with cilantro and CRMR Kitchen Tomatillo Salsa.
Chef Tip: Place the pulled bison in the crock pot in the morning or make the day ahead.