Barbecue Pulled Goose Sandwich
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.
- Prep Time: 24 hours
- Cook Time: 6-8 hours
- Total Time: 32 hours
- Yield: 6-7 Sandwhiches 1x
- Method: Slow Cooker
Ingredients
Scale
- 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
Instructions
- 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.
- Pat goose breast dry then season both sides of goose breasts liberally with the barbeque rub.
- In a large skillet over medium heat, melt butter. Add in the goose breasts and brown them on each side until golden brown.
- 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.
- 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.
- Add shredded meat back to the slow cooker and mix with your choice of BBQ sauce. Serve on a Kaiser roll.