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1.Cut Venison Roast In Half; Place In A 5-Qt. Slow Cooker. In A Large Bowl, Combine The Ketchup, Brown Sugar, Mustard, Lemon Juice, Soy Sauce, Liquid Smoke If Desired And Seasonings. Pour Over Venison. Cover And Cook On High For 4-1/2 To 5 Hours Or Until Meat Is Tender. 2.Remove The Roast; Set Aside To Cool. Strain Sauce And Return To Slow Cooker. Shred Meat, Using To Two Forks; Stir Into Sauce And Heat Through. Using A Slotted Spoon, Spoon Meat Mixture Onto Each Bun.
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