Slow Cooker Pulled Barbecue Goose Sandwich

Tender, slow cooked goose meat lathered in your favorite barbecue sauce and placed between two buns. Talk about yum!

As an avid waterfowl hunter myself, I’ll admit sometimes I scratch my head on how to serve goose. Typically, it’s not everyone’s favorite but this recipe will surely change that! These slow cooker Pulled Barbecue Goose Sandwiches are amazing. They’re brined for a day then slow cooked to perfection with the right ingredients to tenderize the meat. Once the goose is fall apart tender, all that’s left to do is shred it and lather it with your favorite barbecue sauce before placing on a bun. Everyone I’ve made them for over the years have raved about them and can’t believe it’s from a goose. Have this recipe handy because you’ll be asked to share it!

What You’ll Need To Make Them:

• Meat: this recipe calls for goose but it works great with duck if you have an excess of them in your freezer
• Salt Water Brine: a simple combination of water and salt works magic. Just be sure to rinse the goose throughly after to avoid an over salty flavor at the end.
• Veggies & Aromatics: Onion & garlic, need I say more?
• Liquids: apple cider vinegar, Worcestershire sauce, chicken broth and barbecue sauce.
• Seasonings: your favorite bbq rub you already have on hand.

If you Like This Waterfowl Recipe You’ll Have to Try:

• Chipotle Duck (or Goose) Quesadillas
• Goose Jalapeño Poppers with a Jalapeño Ranch Dipping Sauce
• Sweet and Sour Duck

Barbecue Pulled Goose Sandwich

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The perfect recipe for the waterfowler who claims to not like goose meat. These barbecue sandwiches are full of tender pulled goose meat and lathered in your favorite barbecue sauce.

• Author: Jenn Homa
• Prep Time: 24 hours
• Cook Time: 6-8 hours
• Total Time: 32 hours
• Yield: 6–7 Sandwhiches 1x
• Method: Slow Cooker

Ingredients

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• 2 pounds Goose Breast
• 1 Tablespoon Kosher Salt in a Half Gallon of Water
• BBQ Rub of Choice
• 2 tablespoons Butter
• 1 Medium Onion, Chopped
• 3 Cloves of Garlic, Minced
• 2 tablespoons Apple Cider Vinegar
• 2 tablespoons Worcestershire Sauce
• 2–3 cups Chicken Broth
• BBQ Sauce of Choice, For Serving
• 6–8 Kaiser Rolls

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Instructions

1. Brine the Goose (Optional) Trim any silver skin off of goose breasts then place in a resealable plastic bag. Add in water and salt. Allow the goose breast to sit in the salt bath for 24 hours. Rinse very thoroughly after.
2. Pat goose breast dry then season both sides of goose breasts liberally with the barbeque rub.
3. In a large skillet over medium heat, melt butter. Add in the goose breasts and brown them on each side until golden brown.
4. Transfer the goose breasts to a slow cooker. Then, add in onion, garlic, apple cider vinegar, Worcestershire sauce, and enough chicken broth to cover the meat.
5. Cover with the lid and cook on low heat for 6-8 hours until the meat is tender. Remove from slow cooker and shreds with two forks. Drain off liquid mix from your slow cooker.
6. Add shredded meat back to the slow cooker and mix with your choice of BBQ sauce. Serve on a Kaiser roll.