pulled caribou & barbeque sauce

Another of the many characteristic North American dishes we looked forward to prior to moving here is pulled pork. Traditionally, a shoulder of pork is cooked in a slowcooker before being pulled (shredded) and served with either a tomato/barbeque sauce or a vinegar based sauce on a burger bun.

I first tried pulled pork at a work-do shortly after we arrived in Norman Wells, in the heat of summer, atop fresh buns. I never planned to make it myself (we rarely eat pork) until I pulled our slowroasted caribou from the slowcooker and it shredded in my hands.. Ah ha – mix together a sweet & tangy barbeque sauce, throw in a bottle of Ale and voila; a Northern (and very economical) spin on a traditional dish.

I used a baron roast of caribou, from the wild beast I butchered last summer. It is a beautiful cut of meat; lean and flavourful. It slowroasted for 10 hours while we were at work, in a shallow pool of half red wine, half water. I threw in a bouquet garni a bay leaf, a chopped onion and plenty of fresh ground pepper, and pushed cloves of garlic into the meat. At lunch time I popped home to put on a loaf of wholewheat bread.

One’s house truly becomes a home when it welcomes your return from a tiresome day at work with such permeating aromas, and a simple but delicious dinner ready to go!

Pulled Caribou
Serves 6

For the caribou

1 caribou baron roast (about 1 lb)
1 onion, sliced thinly
2 cloves garlic, sliced thinly
1/4 cup red wine
1/4 cup water
1 bay leaf
1 bouquet garni (optional)
freshly ground black pepper

Rub the roast with plenty of ground black pepper. Pierce the meat and push in garlic slices. Place in slowcooker and pour over wine and water. Add bay leaf, bouquet garni and sliced onion. Let cook on low for 8 – 10 hours. Give it a stir halfway to coat the meat in red wine (only if you happen to be around, not necessary).

Memphis barbeque sauce

1/2 cup apple cider vinegar
1/4 cup tomato paste (or 1/2 cup ketchup and less water)
1/4 cup water
2 Tbsp molasses
1 Tbsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp each paprika, cayenne, oregano, thyme
salt & pepper

1 bottle dark ale (or desired beer)

Once caribou has roasted, remove from slow cooker and let rest for 10 minutes. Meanwhile, mix together ingredients for barbeque sauce. Once cool enough to handle, shred caribou and place in saucepan with barbeque sauce and beer. Let simmer for 10 minutes until sauce has thickened.

Spread a little mustard onto sandwich bread or bun. Top with pulled caribou and a slice of mozzarella. Eat fresh or toast until cheese has melted.

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